Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

Name: Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 2 servings
Cuisine: Thai
Ingredients: shrimp 200 g; chicken stock 700 ml; lemongrass 2 stalks; galangal 20 g; kaffir lime leaves 4 leaves; mushrooms 120 g; fish sauce 2 tbsp; lime juice 2 tbsp; Thai chili paste 1 tbsp

Quick answer

Total time: 33 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Sour, spicy, and salty all hit at once in this shrimp soup.

The base is chicken stock briefly steeped with lemongrass, galangal, and kaffir lime leaves, kept at a moderate simmer so it stays clear, and Thai chili paste turns it red. Shrimp need only a minute or two; once they curl and turn pink they are done, and longer cooking costs them their springy bite. Lime juice is stirred in after the heat is off, since boiling dulls its aroma.

Ingredients

servings

IngredientAmount

lemongrass2 stalks

kaffir lime leaves4 leaves

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.