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Tom Yum Goong (Spicy Shrimp Soup)

Tom Yum Goong (Spicy Shrimp Soup)
Thailand
⏱ — min. Serves: —

Ingredients

  • 4 cups water or chicken broth
  • 1 lb (450 g) shrimp, peeled and deveined
  • 2 stalks lemongrass, cut into 2-inch pieces and smashed
  • 5-6 slices galangal (or ginger, if galangal is not available)
  • 3-4 kaffir lime leaves, torn into pieces
  • 2-3 Thai bird's eye chilies, sliced (adjust to taste)
  • 1 cup mushrooms, sliced
  • 2 medium tomatoes, cut into wedges
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon Thai chili paste (nam prik pao)
  • 1 teaspoon sugar
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

Prepare the Broth

In a large pot, bring the water or chicken broth to a boil.

Add the lemongrass, galangal, and kaffir lime leaves. Reduce the heat and simmer for about 10 minutes to infuse the flavors.

Add the Shrimp and Vegetables

Add the sliced mushrooms and tomatoes to the pot.

Cook for about 5 minutes until the mushrooms are tender.

Add the shrimp and cook for another 2-3 minutes until they turn pink and are cooked through.

Season the Soup

Stir in the fish sauce, lime juice, Thai chili paste, and sugar.

Adjust the seasoning to taste, adding more fish sauce, lime juice, or sugar if needed.

Serve

Ladle the Tom Yum Goong into serving bowls.

Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy your meal!