Print

Easy Authentic Tom Yum Goong (Spicy and Sour Shrimp Soup)

Close-up of a white bowl filled with spicy, orange broth tom yum soup, featuring large seasoned shrimp and sliced mushrooms, garnished with cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Tom Yum Goong at home with this easy recipe. You achieve the signature bold, hot, and sour Thai flavor using simple, accessible ingredients in under 35 minutes.

Ingredients

Scale
  • 6 cups chicken broth or water
  • 1 pound large shrimp, peeled and deveined
  • 2 stalks lemongrass, trimmed and bruised (hit with the back of a knife)
  • 1 inch piece galangal, thinly sliced (or ginger if galangal is unavailable)
  • 4 kaffir lime leaves, torn in half
  • 4–6 Thai chilies, lightly crushed (adjust for your spice preference)
  • 1/2 cup straw mushrooms, halved (or button mushrooms)
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1/4 cup cilantro, chopped, for garnish
  • 1/4 cup green onions, sliced, for garnish

Instructions

  1. Pour the chicken broth or water into a medium pot and bring it to a boil over medium-high heat.
  2. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and crushed Thai chilies to the boiling broth. Reduce the heat to medium and let the broth simmer for 10 minutes to infuse the aromatics. This step builds your bold Thai flavor.
  3. Strain the broth to remove the large herb pieces if you prefer a clearer soup, or leave them in for a more rustic texture. Return the broth to the pot.
  4. Add the shrimp and mushrooms to the simmering broth. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp.
  5. Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and sugar. Taste the broth; you are looking for a balance of spicy, sour, and savory. Add more lime juice for sourness or fish sauce for saltiness if needed.
  6. Ladle the hot and sour soup into bowls. Garnish generously with fresh cilantro and green onions before serving immediately.

Notes

  • For a creamy Tom Yum Goong (often called Tom Yum Nam Khon), stir in 1/4 cup of evaporated milk or coconut milk after removing the pot from the heat.
  • If you cannot find galangal, substitute it with an equal amount of fresh ginger, though the flavor profile will shift slightly.
  • To make a Vegan Tom Yum Soup, substitute the shrimp with firm tofu cubes and replace the fish sauce with a vegetarian fish sauce alternative or extra soy sauce.
  • To increase the heat, add more crushed Thai chilies or a dash of chili oil during the final seasoning step.

Nutrition

Find it online: https://tastethisplate.com/easy-authentic-tom-yum-soup-recipe/