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Tom Yum Goong
Thailand's iconic hot and sour shrimp soup — fiery, sour, fragrant with lemongrass, galangal, and kaffir lime.
15 mins
15 mins
4 people
Thai
Large shrimp with shells
Shells make the broth richer
400g
Lemongrass
Bashed and sliced
2 stalks
Galangal
Fresh or frozen
4 slices
Kaffir lime leaves
Torn
6
Mushrooms
Straw or oyster mushrooms
200g
Thai chilies
Smashed, adjust to taste
3-6
Fish sauce
3-4 tbsp
Lime juice
4 tbsp
Tomatoes
Quartered
2
Tom yum paste
Optional, adds depth
2 tbsp
Coconut milk
For tom kha variation
1/2 cup
🍽️ Galangal
→ Ginger (different taste, but works)
Galangal is earthier — use ginger if unavailable
🍽️ Straw mushrooms
→ Button or oyster mushrooms
Same texture profile
Bash lemongrass, chilies, and galangal with the side of a knife.
💡 Pro Tip: Bashing releases aromatic oils. Don't cut — these are flavor infusers, not eating pieces.
Boil water, add aromatics, simmer 5-7 minutes.
💡 Pro Tip: A proper infusion of aromatics makes or breaks tom yum.
Add mushrooms and tomatoes, cook 3 mins. Then add shrimp.
💡 Pro Tip: Add shrimp last — they take only 2-3 minutes. Overcooked shrimp are rubbery.
Remove from heat. Season with fish sauce and lime juice.
💡 Pro Tip: ALWAYS add lime juice OFF heat — cooking lime destroys its fresh, bright acidity.
Taste and adjust — this soup should be sour, spicy, and savory in equal measure.
💡 Pro Tip: Tom yum should make you slightly pucker. If it doesn't, add more lime.
- ✓Bash aromatics, don't slice them — they're for flavor infusion only
- ✓Add lime juice off heat always
- ✓Shrimp go in last — 2-3 minutes maximum
- ✓Season aggressively — it should be sour AND spicy AND savory
- →With steamed jasmine rice on the side
- →As a starter
- →With crispy fried garlic on top