Tom Yum Goong is a classic Hot and Sour Shrimp Soup known for its dazzling blend of hot and sour flavors. This recipe features succulent shrimp, aromatic lemongrass, zesty kaffir lime leaves, and sharp galangal root, creating a symphony of tastes that's unmistakably Thai. Fish sauce and lime juice provide a savory depth and bright acidity, while Thai bird chilies offer a fiery kick. Completed with mushrooms and cherry tomatoes, this soup is both nourishing and incredibly flavorful. Simple to prepare, Tom Yum Goong is perfect for anyone looking to bring a touch of Thailand into their kitchen.

Bowl of spicy Tom Yum Goong soup featuring shrimp, mushrooms, cherry tomatoes, and fresh herbs."

Tom Yum Goong, a renowned Hot and Sour Shrimp Soup, originates from Central Thailand, a region abundant in local ingredients such as fresh shrimp, lemongrass, and galangal. Characterized by its bold hot and sour flavors, the soup's name aptly reflects its distinctive cooking method and taste profile."Tom" means boiling, and "Yum" represents the mixed, flavorful profile typical of Thai salads. Tom Yum Goong has gained international fame alongside the global rise of Thai cuisine. Delighting palates worldwide, this soup also carries traditional medicinal benefits, thanks to its robust ingredients.Background content: is this popular at certain times of year? Special holidays?

Generally touted as the dish that defines Thai cuisine to learn more abour Tom Yum Goog read this article from Will Fly food

Tom Yum Goong pairs well with a variety of Thai dishes, creating a balanced and flavorful meal. Here are some great options:

Pad Thai: Stir-fried rice noodles with shrimp, tofu, peanuts, and a tangy sauce.
Som Tum (Papaya Salad): A fresh and spicy green papaya salad with lime and peanuts.
Spring Rolls: Fresh or fried spring rolls with a dipping sauce for a light appetizer.

Susie Thompson, the creator of Nini's Thai Recipes, smiling in front of ICW in Palm Beach

Sawasdee Kha, (Hello)

I have always been captivated by the vibrant flavors of Thai cuisine, and Tom Yum Goong holds a special place in my heart as one of my all-time favorite dishes. Additionally, creating this recipe has allowed me to balance the robust, spicy, and sour elements that define this iconic soup.It's a delightful challenge to harmonize such dynamic flavors in a single bowl, and I thoroughly enjoy sharing this little piece of Thai culinary art with friends and family.

Bowl of Tom Yum Goong Thai hot and sour shrimp soup being served at a bustling night market, filled with shrimp, mushrooms, and herbs

Flavor Complexity: Lemongrass, galangal, and kaffir lime leaves blend to produce a complex and deeply satisfying aroma and flavor, offering a unique taste with each spoonful.
Versatility: Easily adaptable, this soup can be customized to suit various taste preferences and dietary needs, maintaining its delightful flavor whether you turn up the heat, switch proteins, or go vegetarian.
Health Benefits: Tom Yum Goong is not only delicious but also packed with health-promoting ingredients like galangal and lemongrass, known for their medicinal properties that enhance immunity and overall well-being.

Tom Yum Goong is not just a meal; it's an adventure in a bowl, perfect for anyone looking to explore the essence of Thai cooking.

Susies Signature with a closing of Duai Khwaam Rack which translates to With Love

WELCOME TO MY HOUSE! COME MAKE THIS TOM YUM GOONG WITH ME!

Ingredients for Tom Yum Goong

Each ingredient in Tom Yum Goong is essential; collectively, they combine to create a complex and captivating flavor profile that defines this beloved Thai soup.

ingredients for Thai hot and sour shrimp soup Tom Yum Goong includingshrimp, lemongrass, lime leaves, ginger, fish sauce, lime juice, Thai bird chilies, mushrooms, cherry tomatoes, and chili paste on a wooden table.

Shrimp: The main feature, additionally, adds sweetness and a pleasing chewiness.
Lemongrass: Imparts a zesty, lemony aroma that brightens the soup.
Kaffir Lime Leaves:
Essential for their vibrant citrus scent and flavor, indeed a staple in Thai cooking.
Galangal: Adds a spicy, citrusy depth, similar to ginger but with more punch.
Fish Sauce: Provides umami richness, thus anchoring the soup’s flavors with its salty, fishy notes.
Lime Juice: Brings a fresh tang, simultaneously balancing the heat and enhancing the soup's freshness.
Thai Bird Chilies: Deliver a fiery kick, spicing up the dish.
Mushrooms: Straw or button mushrooms contribute an earthy flavor and satisfying texture, further enhancing the dish.
Cherry Tomatoes: Offer mild sweetness and acidity, complementing the spicy and sour components.
Chicken Broth or Water: Forms the soup’s base, allowing all flavors to meld harmoniously.
Cilantro: Adds a burst of fresh, herby flavor as a garnish.
Green Onions: Provide a mild, crunchy contrast, finishing the dish with a touch of freshness.

See the recipe for actual quantities.

Prepare the Shrimp:

When preparing the shrimp for Tom Yum Goong, peel them, but leave the tails on for added flavor and a more appealing presentation. Carefully devein each shrimp, which cleans them and ensures they cook evenly and taste their best. Once prepped, set the shrimp aside while you focus on building the flavorful broth that forms the base of this aromatic soup.

Woman peeling and deveining shrimp on a kitchen counter, with tools and bowl visible

Make the Broth:

To make the broth for Tom Yum Goong, begin by utilizing the shrimp shells packed with flavor. Add these shells to a large pot filled with either chicken broth or water. Bring the mixture to a boil and allow it to simmer for about 10 minutes. This process extracts the rich, savory flavors from the shells, infusing the broth with a deep seafood essence. After simmering, strain to remove the shells, ensuring a smooth base for your soup. Return the clear broth to the pot and proceed with the next steps of the recipe.

Hands adding shrimp shells to a pot of simmering broth on a stove

Straining shrimp shells from clear broth over a kitchen sink, using a metal sieve

Infusion

In the infusion step, enhance the clear broth by adding key Thai ingredients: smashed lemongrass, slices of galangal, kaffir lime leaves, and smashed Thai bird chilies. These components contribute their distinct flavors—citrusy, spicy, and aromatic—to the broth. To activate the aromas, bring them to a boil, then lower the heat and let it simmer for about 5 minutes. This simmering process allows the broth to fully absorb the exotic flavors, creating a rich and intensely flavored base for your Tom Yum Goong.

Adding lemongrass, lime leaves, ginger, and chilies to simmering broth in a cooking pot

Add Vegetables:

In this step, you'll add sliced mushrooms and halved cherry tomatoes to the pot. Consequently, this will add extra textures and flavors to the soup and enhance its nutritional profile. Let the vegetables simmer gently for about 3 minutes. As they soften, they'll release their natural juices and flavors into the broth. This blending of tastes contributes to the overall complexity and freshness of the Tom Yum Goong, making each spoonful vibrant and delicious.

Adding sliced mushrooms and halved cherry tomatoes to simmering stock in a pot

Cook the Shrimp:

In this crucial step of making Hot and Sour Shrimp Soup known as Tom Yum Goong, add the prepared shrimp to your simmering pot. Cook the shrimp for about 3-5 minutes until they turn a vibrant pink and are thoroughly cooked. Monitoring the cooking time closely is essential, as shrimp can quickly become tough and rubbery if overcooked. When done right, the shrimp will be tender and juicy, perfectly complementing the rich, flavorful broth of your Tom Yum Goong.

Adding raw shrimp to simmering broth in a cooking pot on the stove.

Season and Serve Tom Yum Goong:

Once the shrimp and vegetables are cooked, it's time to add the final flavors to your Tom Yum Goong. After cooking, remove the pot from the heat to prevent overcooking. Then, stir in fish sauce and lime juice, which balance the soup's flavor with their salty depth and tanginess.Adjust the seasoning to your taste, adding more lime juice for extra tartness or fish sauce for a richer umami flavor. This final step ensures that your Tom Yum Goong has the perfect blend of hot, sour, salty, and savory flavors, ultimately making each bite satisfyingly complex.

bowl of Tom Yum Goong Thai hot and sour shrimp soup with shrimp, mushrooms, tomatoes, and herbs in a spicy broth

Bowl of Tom Yum Goong topped with shrimp in an ornate Asian bowl, sitting on a silk napkin and bamboo placemat.

Tom Yum Goong (Hot and Sour Shrimp Soup)

Susie Thompson

This classic Thai soup is known for its dazzling blend of hot and sour flavors. The recipe features succulent shrimp, aromatic lemongrass, zesty kaffir lime leaves, and sharp galangal root, creating a symphony of tastes that's unmistakably Thai. Fish sauce and lime juice provide a savory depth and bright acidity, while Thai bird chilies offer a fiery kick. Complete the dish with mushrooms and cherry tomatoes. This soup is nourishing and incredibly flavorful. It's simple to prepare, and Tom Yum Goong is perfect for bringing a touch of Thailand into your kitchen.

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Prep Time 15

Cook Time 20

Total Time 35

Course Soup

Cuisine Thai

Servings servings

Calories 180 kcal

Ingredients

1 pound Shrimp shell on
3 stalks Lemongrass cut into 1-inch pieces and smashed
6 leaves Kaffir Lime Leaves
3 slices Galangal about ¼ inch thick
3 tablespoon Fish Sauce
¼ cup Lime Juice: ¼ cup
5 Thai Bird Chilies smashed (adjust to taste)
1 cup Mushrooms sliced (straw or button mushrooms)
1 cup Cherry Tomatoes halved
4 cups Chicken Broth or Water
¼ cup Cilantro: ¼ cup roughly chopped for garnish
2 Green Onions chopped for garnish
1 tablespoon Optional: chili paste Nam Prik Pao for added spice and smokiness

Instructions

Prepare the Shrimp: Peel and devein the shrimp, keeping the tails intact. Reserve the shells.
Make the Broth: In a large pot, add the shrimp shells and 4 cups of chicken broth or water. Bring to a boil, then simmer for about 10 minutes to extract flavor from the shells. Strain the broth and discard the shells.
Infuse the Broth: Return the clear broth to the pot. Add the smashed lemongrass, kaffir lime leaves, galangal, and Thai bird chilies to the broth. Bring the mixture to a boil and then simmer for 5 minutes to infuse the flavors.
Add the Mushrooms and Tomatoes: Add the mushrooms and cherry tomatoes to the pot. Simmer for about 3 minutes.
Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes, or until the shrimp are pink and cooked through.
Season the Soup: Remove the pot from the heat. Stir in the fish sauce and lime juice. Adjust the seasoning to taste. If using, stir in the chili paste.
Garnish and Serve: Garnish with chopped cilantro and green onions. Serve hot.

Notes

Adjust the Spice: You can modify the number of chilies based on your preferred spice level. Removing the seeds can also reduce the heat.

Authentic Ingredients: For the best flavor, try to use fresh lemongrass, galangal, and kaffir lime leaves. These ingredients can often be found at Asian markets.

Serving: Tom Yum Goong is typically served as a main dish with a side of steamed jasmine rice.

Nutrition

Serving: 1.5cupsCalories: 180kcalCarbohydrates: 10gProtein: 26gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1.35gCholesterol: 115mgSodium: 1200mgFiber: 1gSugar: 3g

Keyword Thai Shrimp Soup

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FREQUENTLY ASKED QUESTIONS FOR TOM YUM GOONG.

PRO TIP

Pro Tip: For an extra depth of flavor, lightly crush the lemongrass and galangal before adding them to the broth. This helps release their essential oils, enhancing the overall aroma and taste of your Tom Yum Goong.