Tom Yum GoongHot and Sour Shrimp Soup
This clear Thai-style soup is fragrant with lemongrass, galangal, and makrut lime leaf, then sharpened with lime juice and fish sauce. Shrimp, mushrooms, and tomato make it bright, warming, and deeply aromatic.
Prep
15m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 1lShrimp Stock
- 40gLemongrass (bruised)
- 30gGalangal (sliced)
- 10gMakrut Lime Leaf (torn)
- 10gBirds Eye Chili (lightly crushed)
Soup
- 150gMushroom (halved)
- 200gTomato (cut into wedges)
- 300gShrimp (peeled)
Seasoning
- 20gChili Paste
- 25mlFermented Fish Sauce
- 10gPalm Sugar
- 40mlLime Juice
Topping
- 20gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the shrimp stock to a gentle simmer over medium heat, about 95°C (203°F). Add the lemongrass, galangal, makrut lime leaf, and bird's eye chili and simmer until the broth is fragrant.
- 02
Add the mushroom and tomato and cook until just tender.
- 03
Add the shrimp and poach gently until pink and just cooked through.
- 04
Stir in the chili paste, fermented fish sauce, and palm sugar until fully dissolved.
- 05
Remove the pot from the heat and stir in the lime juice so the soup stays bright and fresh.
- 06
Ladle the soup into bowls and scatter over the fresh coriander before serving.
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