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Authentic Shrimp Tom Yum Goong (Hot and Sour Thai Soup)

Close-up of a vibrant, orange-red bowl of tom yum soup filled with large shrimp and fresh cilantro.
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Recreate restaurant-quality Thai flavor at home with this easy recipe for Tom Yum Goong. This soup delivers the perfect balance of hot, sour, and aromatic notes.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 pound large shrimp, peeled and deveined
  • 1 stalk lemongrass, tough outer layers removed, cut into 2-inch pieces, lightly bruised
  • 4 thin slices galangal (or ginger if galangal is unavailable)
  • 4 kaffir lime leaves, torn in half
  • 1 cup straw mushrooms, halved
  • 2 tablespoons Thai chili paste (Nam Prik Pao)
  • 2 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1–2 Thai chilies, sliced (adjust to your spice preference)
  • 1/4 cup chopped cilantro, for garnish

Instructions

  1. Bring the broth to a boil in a large pot over medium-high heat.
  2. Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves to the boiling broth. Reduce heat and simmer for 10 minutes to infuse the flavors.
  3. Add the mushrooms to the broth and cook for 3 minutes.
  4. Stir in the Thai chili paste until it dissolves into the broth.
  5. Add the shrimp to the pot. Cook until the shrimp turn pink and opaque, about 2 to 3 minutes. Do not overcook.
  6. Remove the pot from the heat. Stir in the fish sauce and fresh lime juice. Taste the broth and adjust seasoning, adding more lime juice for sourness or fish sauce for saltiness.
  7. Stir in the sliced Thai chilies.
  8. Ladle the soup into bowls, ensuring each serving gets shrimp and broth. Garnish generously with fresh cilantro before serving immediately.

Notes

  • For a richer flavor base, you can simmer the broth with shrimp shells for 15 minutes before removing them and proceeding with the recipe.
  • If you cannot find kaffir lime leaves, use the zest of one lime, but the authentic aroma will be reduced.
  • This recipe focuses on the classic hot and sour profile. For a creamy version (Tom Yum Nam Khon), stir in 1/4 cup of evaporated milk or coconut milk after removing the soup from the heat.

Nutrition

Find it online: https://gourmetgaze.com/tom-yum-soup-authentic-shrimp-hot-sour/