Tom Yum Goong: Hot and Sour Shrimp Soup

Why You’ll Love This Recipe

• Bright, clear, aromatic broth that’s spicy, sour, and perfectly balanced.
• Fast weeknight-friendly: on the table in about 35 minutes.
• Authentic Thai flavors using easy-to-find ingredients and smart substitutions.
• Light yet satisfying—great as a starter or a full meal with rice or noodles.

Grocery List

• Produce: Lemongrass, galangal, kaffir lime leaves, Thai bird’s eye chilies, mushrooms, shallot, limes, cilantro or culantro
• Dairy: None
• Pantry: Low-sodium chicken stock (or use water), fish sauce, sugar (palm or white)

Full Ingredients

Aromatic Broth

• 6 cups (1.4 L) low-sodium chicken stock or water
• 2 stalks lemongrass, outer leaves removed, cut into 3-inch (8 cm) pieces and lightly bruised
• 6 thin slices galangal (about 1/8 inch / 3 mm each; substitute fresh ginger only if necessary)
• 6 kaffir lime leaves, torn to release oils
• 6–8 Thai bird’s eye chilies, lightly crushed (adjust to heat preference)
• 1 small shallot, thinly sliced

Protein and Vegetables

• 12 oz (340 g) large shrimp (16/20 count), shell-on, peeled and deveined; reserve shells
• 8 oz (225 g) straw, oyster, or white button mushrooms, halved or thickly sliced

Seasoning and Finish

• 2–3 tbsp fish sauce, or to taste
• 3 tbsp fresh lime juice (2–3 limes), plus wedges for serving
• 2 tsp sugar (palm sugar preferred, white sugar fine)
• Handful cilantro or culantro leaves, for garnish

Optional (Variations)

• 2 tbsp Thai chili paste (nam prik pao) for creamy style
• 1/4 cup (60 ml) evaporated milk or 3 tbsp coconut milk (for creamy variation)
• 8 oz (225 g) cooked rice noodles (for noodle soup variation)

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Peel and devein the shrimp, keeping tails on if you like. Reserve the shells for the broth. Trim the lemongrass by removing the tough outer layer, then cut into 3-inch pieces and bruise with the back of a knife. Slice the galangal into thin coins, tear the kaffir lime leaves, and lightly crush the Thai chilies. Clean and halve the mushrooms. Thinly slice the shallot.

Step 2: Build the aromatic broth

In a medium pot (3–4 quart / 3–4 L), combine stock or water, shrimp shells, lemongrass, galangal, kaffir lime leaves, chilies, and shallot. Bring to a simmer over medium-high heat, then immediately lower to maintain a gentle simmer at 190–195°F (88–90°C). Simmer uncovered for 10 minutes to extract flavor without clouding the broth.

Step 3: Strain for clarity

Strain the broth through a fine sieve to remove the shells and aromatics. Return the clear, fragrant broth to the pot. For presentation, you can return a few intact pieces of lemongrass, galangal, or a kaffir lime leaf to the pot (they are not meant to be eaten).

Step 4: Cook the mushrooms

Bring the broth back to a gentle simmer. Add the mushrooms and cook for 3–4 minutes until just tender but still springy. Avoid a rolling boil to keep the broth bright and clear.

Step 5: Poach the shrimp

Add the shrimp and simmer for 1–2 minutes until they turn pink and just opaque, 120–125°F (49–52°C) internally. Immediately turn off the heat to prevent overcooking.

Step 6: Season and balance

Stir in 2 tbsp fish sauce and the sugar. Off the heat, add the lime juice. Taste and adjust: add more fish sauce 1 tsp at a time for saltiness, more lime juice for brightness, and additional crushed chilies for heat. The ideal balance is spicy, sour, and salty, with a whisper of sweetness.

Step 7: Garnish and serve

Ladle into warmed bowls. Garnish with cilantro or culantro leaves and serve with lime wedges on the side. Enjoy immediately while hot and fragrant.

Pro Tips

• Keep it clear: a gentle simmer (190–195°F) prevents cloudiness and bitterness.
• Add lime off heat to preserve its fresh citrusy snap.
• Smash, don’t chop, the aromatics—this releases oils without shedding bits into the broth.
• Shrimp cook fast; pull the pot off heat as soon as they turn pink and C-shaped.
• Use shrimp heads if you have them for extra depth and natural sweetness.

Variations

• Creamy Tom Yum (Nam Khon): Whisk 2 tbsp nam prik pao and 1/4 cup evaporated milk (or 3 tbsp coconut milk) into the strained broth before adding mushrooms for an orange, lightly creamy broth.
• Tom Yum Noodle Soup: Place cooked rice noodles in bowls and ladle the hot soup over for a heartier meal.
• Vegetarian/Vegan: Use vegetable stock, replace fish sauce with light soy plus a splash of mushroom seasoning or vegan fish sauce, and swap shrimp for firm tofu and extra mushrooms.

Storage & Make-Ahead

The aromatic broth (without shrimp and lime juice) can be made up to 3 days ahead or frozen for up to 2 months. Reheat to a gentle simmer, add mushrooms for 3–4 minutes, then poach shrimp for 1–2 minutes and finish with lime juice. Leftovers keep 2 days refrigerated; reheat gently and add a squeeze of fresh lime at the end. For best texture, avoid repeated boiling and do not freeze the soup with shrimp.

Nutrition (per serving)

Approximate: 140 calories; 18 g protein; 2 g fat; 10 g carbohydrates; 1 g fiber; 3 g sugars; 1150 mg sodium. Values will vary based on fish sauce brand and exact produce.