Authentic Tom Yum Goong (Spicy & Sour Shrimp Soup) – Quick & Flavorful
I am glad you are here. You can make this iconic Thai hot and sour soup at home. This recipe delivers the perfect balance of spicy, sour, and savory flavors using fresh, aromatic herbs. It tastes restaurant-quality but is simple enough for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 pound large shrimp, peeled and deveined
- 2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces, lightly bruised
- 4 slices galangal (or ginger if galangal is unavailable)
- 6 kaffir lime leaves, torn in half to release aroma
- 2–3 Thai chilies, crushed (adjust to your spice preference)
- 2 tablespoons Thai chili paste (Nam Prik Pao)
- 3 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 1 cup straw mushrooms or button mushrooms, halved
- 1/2 cup cilantro, roughly chopped, for garnish
- 1/4 cup Thai basil leaves (optional)
Instructions
- Combine the broth, bruised lemongrass, galangal, and kaffir lime leaves in a large pot. Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer for 10 minutes to allow the herbs to infuse the broth. This step builds the aromatic base for your authentic Tom Yum Soup.
- Strain the broth to remove the lemongrass, galangal, and kaffir lime leaves. Return the clear, fragrant broth to the pot and bring it back to a gentle simmer.
- Stir in the Thai chili paste, fish sauce, and crushed Thai chilies. Mix well until the paste dissolves.
- 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.
- Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and adjust the seasoning, adding more fish sauce for saltiness or lime juice for sourness.
- Ladle the hot and sour soup into bowls. Garnish generously with fresh cilantro and Thai basil leaves before serving immediately.
Notes
- For a creamy version (Tom Yum Nam Khon), stir in 1/4 cup of evaporated milk or coconut milk at the end, before adding the lime juice.
- If you cannot find fresh herbs, use 1 tablespoon of dried lemongrass, 1 teaspoon dried galangal, and 4 dried kaffir lime leaves, but fresh ingredients provide the best flavor.
- You can substitute shrimp with chicken breast slices or firm tofu for a different variation of this iconic Thai flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 750
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 24
- Cholesterol: 160