Tom Yum Goong Recipe

Tom Yum Goong (Thai Hot and Sour Soup with Shrimp) is my favorite Thai soup. You can find Tom Yum Goong in any Thai restaurant around the world. And today I’d like to show you how you can easily make Tom Yum Goong in your own kitchen.

Tom Yum Goong Recipe

Serves: 2
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
6 kaffir lime leaves, or replaced with dried ones
1 lemongrass stalk, cut into 1-inch pieces
6 slices galangal
3 bird’s eye chili peppers, or replace with 1 finger hot red pepper
4 tablespoons lime juice (about 2 limes)
1 pound shrimp with heads
5 cups water
1 cup fresh mushrooms, halved
3 tablespoons Thai chili paste in soybean oil (nam prik pao)
4 tablespoons fish sauce
1 teaspoon sugar
Cilantro for garnish

Tom Yum Goong Instructions

1. Prepare the ingredients:

• Rehydrate the dried kaffir lime leaves in hot water for 5 minutes. Drain and tear the leaves in half.
• Slice the lemongrass into 1-inch pieces.
• Peel and slice the galangal.
• Slice the red chili peppers.
• Slice the mushrooms in half.
• Roll the limes on the table, cut in half, squeeze out the juice, and remove seeds.
• Remove and reserve the shrimp heads. Devein and peel the shrimp. Set aside.

2. Cook the Tom Yum Goong:

• In a pot over high heat, pour in the water and add the shrimp heads. Bring to a boil and cook for 5 minutes. Scoop out any foam on top. Remove the heads and strain the shrimp stock through cheesecloth.
• Return the stock to the pot over high heat. Add kaffir lime leaves, lemongrass, galangal, red chili peppers, and mushrooms. Cook for about 3 minutes.
• Season the soup with Thai chili paste in soybean oil (nam prik pao), fish sauce, and sugar. Bring to a boil.
• Add the shrimp and cook until pink and cooked through.
• Turn off the heat, stir in the lime juice, and garnish with cilantro before serving.

Tips & notes

• Fresh vs dried kaffir lime leaves: Fresh leaves offer the best aroma, but dried ones work well when rehydrated.
• Galangal substitution: If you can’t find galangal, ginger is a milder alternative though it will change the flavor slightly.
• Adjust heat level: Bird’s eye chilies are very spicy; reduce the amount or substitute with milder peppers if preferred.
• Use shrimp heads for stock: They add deep flavor to the broth—don’t skip this step!
• Nam prik pao: This chili paste is key for the authentic smoky-sweet flavor, but you can adjust the amount to your taste.