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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
My mother made this in Thailand and she made it in the United States. Two kitchens, the same soup. When I was young I sipped only the broth. I have always liked things that were sour, and the lime in Tom Yum Goong found me before I was old enough for the rest of it. As I grew up the whole bowl made sense. The shrimp, the mushrooms, the heat building under the sourness. It became part of every family meal, a bowl in the center of the table, steam rising. I still go for the broth first.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Family meal, Main Course, Soup, Street food,
Cuisine Thai
Servings 4 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
  • 1-2 tbsp Fish Sauce
  • 1/4 cup Lime Juice
  • 5 Thai bird's eye chili (adjust to taste)
  • 1 cup Mushrooms sliced (straw or button mushrooms)
  • 1 cup Cherry Tomatoes halved
  • 4 cups Chicken Broth or Water
  • 1/4 cup Cilantro roughly chopped for garnish
  • 2 Green Onions chopped for garnish
  • 1 tbsp chili paste

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's eye 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 lime juice. Adjust the seasoning to taste.
  • Garnish and Serve:
    Garnish with chopped cilantro and green onions. Serve hot.

Notes

The lime juice goes in last and off the heat. This is the rule of Tom Yum Goong that most recipes state and most home cooks forget in the moment. Heat applied to lime juice after it goes into the soup dulls its brightness. Take the pot off the flame. Add the lime. Stir once. Ladle immediately. That order is not flexible.
The shrimp go in last and come out fast. Three to five minutes in simmering broth is the maximum. They continue to cook from the heat of the bowl after ladling. Watch them. The moment the pink is complete and the shrimp have curled, the heat goes off.
Nam Prik Pao is what gives Tom Yum Goong its depth and its amber color and its smoky quality beneath the sour and hot. A Tom Yum made without it will taste bright but thin. One tablespoon is what the broth needs. Store-bought Nam Prik Pao works when there is no time. 
The aromatics, lemongrass, galangal, kaffir lime leaves, chilies, are left in the bowl when the soup is served. They are not eaten. They are moved aside. If you are serving this to guests unfamiliar with Tom Yum Goong, mention it. The lemongrass especially is fibrous and tough. It has done its work in the broth and is finished.

Nutrition

Serving: 1.5cupsCalories: 180kcalCarbohydrates: 10gProtein: 26gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1.35gCholesterol: 115mgSodium: 1200mgFiber: 1gSugar: 3g
Keyword Hot and sour soup, Tom yum soup, Tom yum goong, Thai Shrimp Soup
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