Main Course · Soup · Lunch · Dinner · Thai ·

Thai Tom Yum Goong

Name: Thai Tom Yum Goong
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; Fish sauce, 2 tablespoons; Lime juice, 1 tablespoon; Sugar, 1 teaspoon; Thai bird chilies, 2–3, smashed; Button mushrooms, 200g, halved; Large shrimp, 250g, peeled and deveined; Cilantro leaves, 2 tablespoons, roughly chopped; Fresh red chili, 1 small, sliced thinly; Lime wedges, for serving

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

4.8(855 reviews)

·By Ethan Brooks·June 22, 2025

Thai Tom Yum Goong — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Soup Base

For the Flavoring

For the Protein

For the Garnish

Nutrition

Per serving

Calories: 97 kcal
Protein: 17.25 g
Carbs: 5.3 g
Fat: 0.75 g
Fiber: 0.75 g

Whole recipe

Total

Calories: 386 kcal
Protein: 69 g
Carbs: 21.2 g
Fat: 3 g
Fiber: 3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken broth 4 cups	40	8	2	0	0
Lemongrass 3 stalks, cut into 2-inch pieces and smashed	5	0	1	0	0
Kaffir lime leaves 5 leaves, torn into pieces	0	0	0	0	0
Galangal 4 slices	2	0	0.5	0	0
Fish sauce 2 tablespoons	8	1	2	0	0
Lime juice 1 tablespoon	4	0	1	0	0
Sugar 1 teaspoon	16	0	4	0	0
Thai bird chilies 2–3, smashed	3	0	0.5	0	0
Button mushrooms 200g, halved	40	5	8	0	3
Large shrimp 250g, peeled and deveined	260	55	1	3	0
Cilantro leaves 2 tablespoons, roughly chopped	1	0	0.2	0	0
Fresh red chili 1 small, sliced thinly	5	0	1	0	0
Lime wedges for serving	2	0	1	0	0

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Aromatics

1
Prepare lemongrass
Rinse the lemongrass and cut them into 2-inch sticks. Smash lightly to release the flavors.
2
Tear kaffir lime leaves
Tear the kaffir lime leaves into halves to release their essential oils.
3
Slice galangal
Slice the galangal thinly, removing any woody bits.

Prepping the Shrimp

1
Peel and devein shrimp
Peel and devein the shrimp, leaving the tails on for added presentation.
2
Thaw and dry shrimp
If using frozen shrimp, be sure they are fully thawed and pat them dry with a paper towel.

How to Make Thai Tom Yum Goong

Total time: 1 h · Yields 4 servings

1
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.
2
Add flavorings
Add the fish sauce, lime juice, sugar, and chilies. Simmer for another 5 minutes.
3
Cook mushrooms and shrimp
Add mushrooms and shrimp to the broth, cooking until the shrimp turn pink and opaque, about 4 minutes.