Tom Yum Goong
Experience the vibrant and aromatic flavors of Thailand with this classic Tom Yum Goong. This spicy and sour soup features succulent shrimp, earthy mushrooms, and a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, creating a perfectly balanced and invigorating culinary journey.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 164 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gshrimp, peeled and deveined, tails on
- 1 lchicken broth
- 2 pcslemongrass, sliced into 1-inch (2.5 cm) pieces, bruised
- 50 ggalangal, thinly sliced
- 6 pcskaffir lime leaf, torn
- 4 pcsbird's eye chili, crushed
- 200 gstraw mushroom, halved
- 3 tbspfish sauce
- 3 tbsplime juice, freshly squeezed
- 1 tspsugar
- 1 tbspchili paste, (nam prik pao)(optional)
garnish
- 0.25 cupcilantro, chopped
Equipment
Large pot · Chef's knife · Cutting board · Ladle · Measuring spoons
The method
Step by step
- 1
Prepare the aromatic ingredients: thinly slice the galangal, bruise the lemongrass stalks by smashing them with the back of a knife to release their oils, and tear the kaffir lime leaves to enhance their fragrance.
About 5 min
Cook’s note: Bruising the lemongrass and tearing the kaffir lime leaves significantly amplifies their aromatic contribution to the soup.
- 2
Pour the chicken broth into a large pot or Dutch oven and bring it to a rolling boil over medium-high heat.
About 5 min
Cook’s note: Using a good quality chicken broth will lay a strong foundation for the soup's flavor.
- 3
Add the prepared lemongrass, sliced galangal, torn kaffir lime leaves, and whole bird's eye chilies to the vigorously boiling broth.
Cook’s note: Adjust the number of bird's eye chilies to your preferred spice level; for less heat, you can halve them or remove the seeds.
- 4
Reduce the heat to medium-low and gently simmer the broth for 10 minutes, allowing the aromatic ingredients to fully infuse their complex flavors.
About 10 min
Cook’s note: A gentle simmer, rather than a hard boil, helps to extract the delicate flavors without making the broth cloudy.
- 5
Increase the heat back to medium-high and add the straw mushrooms, cooking for 2-3 minutes until they are slightly tender but still retain a slight bite.
About 3 min
Cook’s note: If fresh straw mushrooms are unavailable, canned ones can be used; drain and rinse them thoroughly before adding.
- 6
Add the shrimp to the simmering broth and cook for 2-3 minutes, just until they turn opaque pink and are cooked through.
About 3 min
Cook’s note: Overcooked shrimp become rubbery; watch them closely and remove from heat as soon as they are pink and curled.
- 7
Remove the pot from the heat immediately to prevent overcooking the shrimp and other ingredients.
- 8
Stir in the fish sauce, fresh lime juice, and sugar. If using, incorporate the chili paste (nam prik pao) for a richer color and deeper flavor.
About 1 min
Cook’s note: Chili paste (nam prik pao) adds a smoky, sweet, and savory depth; it's optional but highly recommended for an authentic taste.
- 9
Taste the soup and adjust the seasonings as needed, adding more fish sauce for saltiness, lime juice for sourness, or sugar for balance, until the perfect sweet, sour, and spicy harmony is achieved.
About 1 min
Cook’s note: Achieving the right balance of sweet, sour, and spicy is key to authentic Tom Yum; adjust incrementally.
- 10
Ladle the hot Tom Yum Goong into individual serving bowls.
- 11
Garnish generously with fresh cilantro leaves before serving immediately.
Cook’s note: Fresh cilantro adds a bright, herbaceous finish that complements the soup's bold flavors.
Per serving
Nutrition
- Calories
- 163.7kcal
- Protein
- 29.2g
- Carbs
- 11.1g
- Fat
- 1.2g
- Fibre
- 0.9g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this aromatic Tom Yum Goong with a side of steamed jasmine rice to soak up the flavorful broth. For an extra kick, offer additional sliced bird's eye chilies on the side. This soup pairs wonderfully with a crisp, dry white wine like Sauvignon Blanc or a refreshing Thai iced tea.
Store leftover Tom Yum Goong in an airtight container in the refrigerator. It's best consumed within 2 days.
Gently reheat the soup on the stovetop over medium-low heat until just simmering. Avoid boiling to prevent the shrimp from becoming tough. Do not microwave if possible, as it can alter the texture of the shrimp.
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