Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tom Yum Goong is a classic Thai soup featuring shrimp and mushrooms in a hot and sour broth infused with aromatic herbs.
Read more
The base is prepared by boiling chicken stock with lemongrass, galangal, and kaffir lime leaves to release their citrus and herbal notes into the liquid. Mushrooms are simmered in this broth followed by shrimp, which are cooked briefly to maintain their tender, springy texture. A spoonful of Thai chili paste is dissolved into the stock to impart a deep red color and a lingering spicy heat, while fish sauce provides a savory base of umami. The cooking process finishes by turning off the heat before adding fresh lime juice. Adding the lime juice at the end ensures its bright, sour aroma does not dissipate, combining all the flavors into a balanced, clear soup.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Devein the 200 g shrimp, rinse under cold water, and pat dry so the broth stays clear.
Lightly bruise the lemongrass stalks to help release their aroma without shredding them into the soup.
- 2Control
Bring the 700 ml chicken stock to a strong boil over high heat.
Add the lemongrass, galangal, and kaffir lime leaves, then keep the liquid bubbling so the aromatics open quickly.
- 3Control
Reduce to medium heat and simmer for about 5 minutes, until the broth smells clearly of citrus and herbs.
Avoid a long, violent boil, which can make the light broth cloudy and harsh.
- 4Control
Add the 120 g mushrooms and simmer for 3 minutes.
They should soften slightly while still holding their shape, and the broth should taste more rounded before the shrimp goes in.
- 5Season
Add the shrimp and cook only 1 to 2 minutes.
As soon as they turn pink and curl into a loose C shape, move to seasoning so they stay springy, not rubbery.
- 6Season
Stir in 1 tablespoon Thai chili paste and 2 tablespoons fish sauce until the red paste fully dissolves.
Turn off the heat, add 2 tablespoons lime juice, then taste for salty, sour, and spicy balance.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tom Yum Goong delivers a sharp hot and sour punch through a clear broth of lemongrass and lime.
- Finish cue
- Stir in 1 tablespoon Thai chili paste and 2 tablespoons fish sauce until the red paste fully dissolves.
- Avoid this
- Do not overcook shrimp to keep them bouncy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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