Thai Tom Yum Goong Soup with Lemongrass and Shrimp
Tom Yum Goong is Thailand's most famous hot and sour soup, featuring plump shrimp in an aromatic broth bursting with lemongrass, galangal, kaffir lime leaves, and chilies. This light yet intensely flavored soup balances spicy, sour, savory, and a hint of sweet perfectly. It's the ultimate Thai comfort food that also happens to be healthy and low in calories.
Ingredients
Nutrition Facts
Instructions
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1
In a large pot, bring chicken broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the broth with aromatic flavors.
💡 Pro Tip: Bruise the lemongrass with the back of a knife to release more flavor. -
2
Add crushed Thai chilies and sliced mushrooms. Simmer for 3 minutes.
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3
Add tomato wedges and cook for 2 minutes.
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4
Add shrimp and cook for 2-3 minutes until they turn pink and opaque. Do not overcook or shrimp will become rubbery.
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5
Remove from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust - the soup should be intensely sour, salty, and spicy.
💡 Pro Tip: Add the lime juice off the heat to preserve its bright, fresh flavor. -
6
Optionally stir in chili paste for deeper flavor and color. Garnish with fresh cilantro. Serve immediately. The lemongrass and galangal are for flavor - don't eat them!
👨🍳 Chef's Tips
Find lemongrass, galangal, and kaffir lime leaves at Asian grocery stores. If you can't find galangal, regular ginger works but the flavor will be different. Adjust spice level by using fewer chilies or removing seeds. For a creamier version, add 2-3 tablespoons of coconut milk at the end. Serve with jasmine rice on the side for a complete meal.
🔄 Substitutions
Chicken or tofu can replace shrimp. Regular ginger substitutes for galangal in a pinch. If you can't find kaffir lime leaves, use lime zest instead (1 tablespoon). Soy sauce or Tamari can replace fish sauce for vegetarian version. Any mushrooms work - shiitake, oyster, or button. Add straw mushrooms for authentic texture.
📦 Storage
Tom Yum soup is best eaten fresh for optimal flavor. Store in airtight container in refrigerator for up to 2 days - the shrimp may become slightly rubbery. Reheat gently without boiling. Add a squeeze of fresh lime juice before serving reheated soup. The aromatic ingredients (lemongrass, galangal, lime leaves) can be strained out before storing if desired.
