Thai Tom Yum Goong

Authentic Thai Shrimp Soup

A vibrant and aromatic soup featuring succulent shrimp, lemongrass, and lime leaves that embodies the heart of Thai cuisine.

45 min
4
Intermediate

Ingredients

For the Soup Base

Chicken broth

4 cups

Lemongrass

3 stalks, cut into 2-inch pieces and smashed

Kaffir lime leaves

5 leaves, torn into pieces

Galangal

4 slices

For the Flavoring

Fish sauce

2 tablespoons

Lime juice

1 tablespoon

Sugar

1 teaspoon

Thai bird chilies

2–3, smashed

Button mushrooms

200g, halved

For the Protein

Large shrimp

250g, peeled and deveined

Cilantro leaves

2 tablespoons, roughly chopped

For the Garnish

Fresh red chili

1 small, sliced thinly

Lime wedges

for serving

Preparation

Prepping the Aromatics

Prepare lemongrass

Rinse the lemongrass and cut them into 2-inch sticks. Smash lightly to release the flavors.

Tear kaffir lime leaves

Tear the kaffir lime leaves into halves to release their essential oils.

Slice galangal

Slice the galangal thinly, removing any woody bits.

Prepping the Shrimp

Peel and devein shrimp

Peel and devein the shrimp, leaving the tails on for added presentation.

Thaw and dry shrimp

If using frozen shrimp, be sure they are fully thawed and pat them dry with a paper towel.

Cooking Process

Simmer the base

Combine the chicken broth, lemongrass, kaffir lime leaves, and galangal in a pot. Bring to a boil and then reduce to a simmer for 15 minutes.

Let the soup base steep with aromatics for a more intense flavor.

Add flavorings

Add the fish sauce, lime juice, sugar, and chilies. Simmer for another 5 minutes.

Cook mushrooms and shrimp

Add mushrooms and shrimp to the broth, cooking until the shrimp turn pink and opaque, about 4 minutes.

Do not let the shrimp overcook as they can become rubbery.

Plating & Serving