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Authentic Tom Yum Goong (Spicy Shrimp Soup)

Close-up of a white bowl filled with bright red tom yum soup, featuring large shrimp and pieces of galangal, garnished with cilantro.
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Make the iconic Thai hot and sour soup at home. This recipe delivers the perfect balance of spicy, sour, and aromatic flavors using fresh herbs like lemongrass and galangal.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 pound large shrimp, peeled and deveined
  • 1 stalk lemongrass, tough outer layers removed, cut into 2-inch pieces, lightly bruised
  • 1 inch galangal, thinly sliced
  • 4 kaffir lime leaves, torn in half
  • 4–6 Thai chilies, lightly crushed (adjust to your spice preference)
  • 1/2 cup straw mushrooms, halved (or substitute button mushrooms)
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1/4 cup cilantro, chopped, for garnish
  • 1 tablespoon chili paste in oil (Nam Prik Pao) (optional, for color and depth)

Instructions

  1. Prepare the aromatics: Place the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and crushed Thai chilies into a large pot.
  2. Add the broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes to infuse the broth with the herbs. This creates the best Tom Yum broth base.
  3. Strain the broth to remove the solids (lemongrass, galangal, kaffir lime leaves, and chilies) if you prefer a clear soup, or leave them in for a more rustic presentation. Return the infused broth to the pot.
  4. Bring the broth back to a gentle simmer. Add the mushrooms and cook for 2 minutes.
  5. Add the shrimp to the simmering broth. Cook just until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook.
  6. Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and sugar. If using, stir in the chili paste in oil for richer color and flavor.
  7. Taste the soup and adjust seasoning. You want a strong balance of sour (lime) and salty (fish sauce).
  8. Ladle the hot and sour soup into bowls. Garnish generously with fresh cilantro before serving.

Notes

  • For a creamy version, add 1/4 cup of coconut milk or evaporated milk after removing the pot from the heat, before adding the lime juice.
  • If you cannot find galangal, use the same amount of fresh ginger, though the flavor profile will change slightly.
  • You can substitute chicken breast slices for shrimp to make a variation of this authentic Thai soup.

Nutrition

Find it online: https://mistyplate.com/tom-yum-soup-authentic-shrimp-goong-recipe/