Bring bold Thai flavors to your kitchen with this classic Tom Yum Goong recipe! Made with plump shrimp, fragrant lemongrass, galangal, kaffir lime leaves, and a spicy-tangy broth, this soup is a flavor explosion in every spoonful.
What Is Tom Yum Goong?
Tom Yum Goong is a spicy and sour Thai soup traditionally made with shrimp. “Tom” refers to the boiling process, “Yum” means mixed or tossed, and “Goong” means shrimp. This Thai soup is famous for its bold, aromatic, and citrusy broth infused with lemongrass, galangal, lime juice, fish sauce, and Thai chilies. It’s a popular starter served in restaurants across Thailand and around the world.
Tom Yum is one of the most famous soups in Thai cuisine and is often considered a national dish. It gained worldwide popularity due to its distinct taste and health-boosting properties thanks to ingredients like lemongrass and galangal, which aid digestion and boost immunity. In 2018, Tom Yum Goong was even featured on UNESCO’s list of Thai cuisine as part of Thailand’s cultural heritage.
Why You’ll Love This Recipe
Tom Yum Goong is beloved for its hot and sour flavor profile, created by combining spicy Thai chilies with the tang of lime juice and the umami richness of fish sauce. The fragrant herbs used in the broth create a deep and complex flavor, and it’s incredibly easy to make in under 30 minutes.
INGREDIENTS FOR TOM YUM GOONG SOUP
- Shrimp – Peeled and deveined, the main protein in this dish.
- Lemongrass – Adds citrus aroma; slice and bruise the stalks for max flavor.
- Galangal – Thai ginger that adds a peppery and pine-like depth.
- Kaffir lime leaves – Torn for a bright, citrusy essence.
- Thai chilies – Brings the heat; use whole or sliced for extra spice.
- Mushrooms – Usually straw mushrooms or oyster mushrooms for texture.
- Fish sauce – Savory and salty seasoning essential to Thai cooking.
- Lime juice – Brings the sour note to balance the heat.
- Chicken broth – Forms the flavorful soup base.
- Tom Yum paste (optional) – Intensifies the broth’s flavor with added aromatics.
- Cilantro – For garnish.
HOW TO MAKE TOM YUM GOONG
- Prepare the herbs. Bruise the lemongrass, slice the galangal, and tear the kaffir lime leaves.
- Boil the broth. In a medium pot, bring chicken broth to a simmer. Add lemongrass, galangal, lime leaves, and chilies. Simmer for 5 minutes.
- Add mushrooms. Let them cook for 3 minutes until tender.
- Add shrimp. Cook for 2–3 minutes until the shrimp turn pink and opaque.
- Season. Add fish sauce, lime juice, and Tom Yum paste (if using). Adjust flavors to taste.
- Serve hot. Ladle into bowls and garnish with fresh cilantro.
DIETARY INFORMATION
- This dish is naturally gluten-free and dairy-free.
- To make it vegetarian or vegan, use vegetable broth, omit the shrimp, and substitute fish sauce with soy sauce or tamari.
Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
Ingredients
- 1 lb shrimp peeled and deveined
- 4 cups chicken broth
- 2 stalks lemongrass sliced and bruised
- 3 slices galangal
- 4 kaffir lime leaves torn
- 4 Thai chilies crushed
- 1 cup mushrooms straw or oyster
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp Tom Yum paste optional
- Cilantro for garnish
Instructions
- In a pot, bring chicken broth to a gentle boil.
- Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Simmer for 5 minutes.
- Add mushrooms and cook for 3 minutes.
- Add shrimp and cook until pink, 2–3 minutes.
- Stir in fish sauce, lime juice, and Tom Yum paste. Taste and adjust.
- Serve immediately with cilantro on top.
Notes
Nutrition Facts (Per Serving)
- Calories: 180
- Carbohydrates: 6g (2% DV)
- Protein: 22g (44% DV)
- Fat: 7g (9% DV)
- Saturated Fat: 1g (5% DV)
- Cholesterol: 140mg (47% DV)
- Sodium: 850mg (37% DV)
- Fiber: 1g (4% DV)
Recipe Tips
- Galangal and kaffir lime leaves are essential for authentic flavor. Find them at Asian markets or substitute galangal with ginger in a pinch.
- Adjust the spice by using fewer chilies or removing seeds.
- Use vegetable broth and omit shrimp for a vegan Tom Yum.
- The soup base (without shrimp) can be made ahead and stored in the fridge for up to 3 days.
Serving Ideas
- Serve with jasmine rice or sticky rice on the side.
- Pair with Thai spring rolls or mango salad.
- Great starter before a Thai curry dish.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
