Thai
Tom Yum Goong (Spicy Shrimp Soup)
A hot and sour Thai soup with shrimp, famous for its aromatic herbs like lemongrass, galangal, and kaffir lime leaves.
Watch it madeSecret Cookbook · 1:34
Ingredients
- Shrimp (with shells)300g
- Chicken stock or water4 cups
- Lemongrass stalks3
- Galangal, sliced1 inch
- Kaffir lime leaves5
- Bird's eye chilies5
- Straw mushrooms1 cup
- Lime juice3 tbsp
- Fish sauce3 tbsp
- Roasted chili paste1 tbsp
Method
- Bring the chicken stock to a boil. Add lemongrass, galangal, kaffir lime leaves, and chilies.
- Add the mushrooms and cook for 2-3 minutes until soft.
- Add the shrimp and cook until they just turn pink. Turn off the heat.
- Stir in the fish sauce, lime juice, and roasted chili paste (Nam Prik Pao). Taste and adjust.
- Garnish with fresh cilantro and serve hot.
Common questions
What can I use instead of galangal, kaffir lime leaves, or lemongrass if I can't find them?
For lemongrass, use a little lemon zest plus a slice of ginger. For galangal, use fresh ginger in a pinch, though the flavor will be less sharp. For kaffir lime leaves, use lime zest; the soup won’t be identical but will still taste bright.
When should I add the shrimp so they stay tender and not rubbery?
Add the shrimp at the very end, after the mushrooms are tender. They usually need only 1–2 minutes, just until they turn pink and opaque. Turn off the heat as soon as they’re done because residual heat keeps cooking them.
What are the most common mistakes when making Tom Yum Goong?
Boiling the aromatics too long, overcooking the shrimp, and adding lime juice too early are the biggest mistakes. Lime juice and fish sauce should go in off the heat so the soup stays fresh, bright, and not bitter.
Can I store leftovers, and how should I reheat them?
Yes, but the shrimp texture is best the day it’s made. Store cooled soup in the fridge for up to 2 days. Reheat gently over low heat, just until hot, and add a fresh squeeze of lime before serving.
What should I serve with Tom Yum Goong to make it a full meal?
Serve it hot with steamed jasmine rice to balance the spicy, sour broth. A simple Thai omelet, stir-fried vegetables, or extra herbs like cilantro and scallions work well too. Keep sides mild so the soup stays the star.