Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Tom yum goong is Thailand's iconic hot and sour shrimp soup, built on a clear broth that carries a bold punch of lemongrass, galangal, and kaffir lime leaves. Shrimp and mushrooms cook quickly in the aromatic liquid, keeping their natural sweetness and bite. Thai chili paste stains the broth a fiery reddish hue and delivers a slow-burning heat, while fish sauce anchors the flavor with deep umami. A final hit of fresh lime juice ties the sharp, sour, and spicy notes into a single cohesive taste. The broth is intentionally light in body so the aromatics dominate without any richness to soften their edges.
Adjust Servings
Instructions
- 1
Clean and devein the shrimp.
- 2
Bring stock to a boil, then add lemongrass, galangal, and lime leaves.
- 3
Once aromatic, add mushrooms and simmer for 3 minutes.
- 4
Add shrimp and cook until pink and just done.
- 5
Stir in chili paste and fish sauce to season.
- 6
Turn off heat and add lime juice for bright acidity.
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