Description
Tom Yum Goong Shrimp Soup is a bold and aromatic Thai soup known for its balance of sour, savory, and spicy flavors. This recipe walks through both the clear and creamy styles, using fragrant herbs like lemongrass, galangal, and kaffir lime leaves combined with juicy shrimp, mushrooms, and fresh lime juice. The result is a vibrant soup that feels light yet deeply satisfying, perfect as part of a shared meal or served with steamed rice.
Ingredients
Water
Fresh lemongrass stalks, trimmed and lightly crushed
Galangal root, thinly sliced
Kaffir lime leaves, torn by hand
Thai chilies, adjusted to taste
Garlic cloves, peeled
Raw shrimp, peeled and deveined
Oyster mushrooms, rinsed
Roma tomatoes, cut into wedges
White onions, cut into wedges
Granulated sugar
Red Boat Fish Sauce or Three Crabs Fish Sauce or Thai Kitchen Fish Sauce
Fresh lime juice
Fresh cilantro, chopped
Optional creamy version
Thai Kitchen Roasted Chili Paste or Mae Ploy Roasted Chili Paste
Evaporated milk
Instructions
Bring the water to a gentle boil in a large pot and prepare all aromatics while heating.
Lightly crush the lemongrass and slice it into pieces, then slice the galangal and tear the kaffir lime leaves.
Remove stems from the chilies and lightly crush or slice them depending on desired heat.
Add lemongrass, galangal, kaffir lime leaves, garlic, and chilies to the boiling water and cover the pot.
Allow the herbs to simmer until the broth becomes fragrant and infused.
Add the shrimp and lower the heat so they cook gently and remain tender.
Stir in the mushrooms followed by the tomatoes and onions, keeping them chunky for texture.
Skim off any foam that rises to the surface for a clean broth.
Season with fish sauce and sugar, stirring gently to combine.
Turn off the heat and add fresh lime juice, tasting and adjusting for balance.
Finish with chopped cilantro and stir gently before serving.
For the creamy version, remove half of the soup and set it aside.
Return the remaining soup to low heat and stir in roasted chili paste and evaporated milk.
Warm briefly, then taste and adjust seasoning with more lime juice or fish sauce as needed.
Notes
Fresh lime juice should always be added after turning off the heat to preserve brightness.
Shrimp cook very quickly and should not be overboiled to avoid a rubbery texture.
The herbs are meant for flavoring and are usually pushed aside when eating.
Both clear and creamy versions are traditional and widely enjoyed.
Taste frequently and adjust seasoning gradually for the best balance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai