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Soups

Tom Yum Goong

TIME

35 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

140 kcal

CARBS

9 g

PROTEIN

25 g

FAT

1.5 g

Z Tom Yum Goong

About this recipe

Tom Yum Goong is one of Thailand’s best-known soups, celebrated for its distinctive balance of sour, salty, spicy, and aromatic flavors. This clear-broth version combines succulent shrimp with lemongrass, galangal, makrut lime leaves, Thai chilies, and mushrooms. Fish sauce adds savory depth, while fresh lime juice provides a bright, tangy finish. Traditionally enjoyed throughout Thailand, this fragrant soup showcases the vibrant flavors of Thai cooking in a light, satisfying dish.

WHY YOU’LL LOVE IT

Authentic Thai-inspired flavor: Lemongrass, galangal, makrut lime leaves, and fresh chilies create a vibrant balance of citrusy, spicy, and savory notes. Light yet protein-rich: Tender shrimp and mushrooms deliver satisfying texture and approximately 25 g of protein per serving in a clear, broth-based soup. Fresh and aromatic: Lime juice and cilantro added at the end brighten the broth and bring its complex flavors into balance.

Ingredients

Makes: 4 servings.

  • 1 lb raw shrimp, peeled and deveined (450 g)
  • 5 cups water or unsalted seafood stock (1,200 ml)
  • 3 lemongrass stalks, trimmed, bruised, and cut into 2-inch pieces (about 120 g before trimming)
  • 6 thin slices fresh galangal, lightly bruised (about 25 g)
  • 5 fresh makrut lime leaves, torn to release their aroma (about 2 g)
  • 4 Thai bird's eye chilies, lightly crushed (about 8 g), or to taste
  • 6 oz fresh oyster mushrooms or straw mushrooms, halved or sliced (170 g)
  • 1 medium tomato, cut into wedges (about 150 g)
  • 2 small shallots, peeled and quartered (about 60 g)
  • 3 tablespoons Thai fish sauce (45 ml)
  • 3 tablespoons fresh lime juice (45 ml)
  • ¼ cup fresh cilantro leaves and tender stems, roughly chopped (about 10 g)

Ingredient note: Fresh galangal, lemongrass, and makrut lime leaves provide the characteristic aroma of Tom Yum Goong. Galangal is not interchangeable with ginger, although ginger may be used as a substitute if necessary. Adjust the chilies to your preferred heat level. This recipe uses a clear broth and does not include coconut milk, evaporated milk, or roasted chili paste.

Preparation

Time: Allow approximately 35 minutes total, including 15 minutes of active preparation and 20 minutes of cooking.

  1. Peel and devein the shrimp if needed. Trim the lemongrass, cut it into 2-inch pieces, and lightly bruise the pieces with the back of a knife. Lightly bruise the galangal slices, tear the makrut lime leaves, crush the chilies, quarter the shallots, and prepare the mushrooms and tomato.
  2. Pour the water or unsalted seafood stock into a large saucepan. Add the lemongrass, galangal, makrut lime leaves, and shallots. Bring to a boil, then reduce the heat and simmer for 8–10 minutes to infuse the broth.
  3. Add the mushrooms and tomato wedges. Simmer for 3–4 minutes, until the mushrooms begin to soften.
  4. Add the crushed Thai chilies and fish sauce. Stir gently and simmer for about 1 minute to combine the flavors. Do not add the shrimp yet.
  5. Add the shrimp and cook gently for approximately 2–3 minutes, depending on their size, until they turn pink, opaque, and just cooked through. Avoid prolonged boiling, which can make them tough.
  6. Remove the saucepan from the heat. Stir in the fresh lime juice and taste the broth. Adjust the balance with additional lime juice or fish sauce if needed.
  7. Stir most of the chopped fresh cilantro into the soup, reserving a small amount for the final garnish.
  8. Ladle the soup into four bowls, distributing the shrimp, mushrooms, tomato, and shallots evenly among them.
  9. Garnish each bowl with the reserved fresh cilantro and serve immediately.

Tips

  • Bruise the lemongrass and galangal lightly to release their aromas without breaking them into small pieces.
  • For a milder soup, remove the chilies' seeds or use fewer chilies. For more heat, add another lightly crushed chili.
  • Add the lime juice after removing the soup from the heat to preserve its fresh citrus aroma.
  • Lemongrass, galangal, and makrut lime leaves are primarily used to flavor the broth and are generally not eaten. Remove them before serving if desired.
  • For the best texture, serve immediately. If storing leftovers, refrigerate promptly in an airtight container and consume within 1–2 days. Reheat gently until hot, avoiding prolonged cooking of the shrimp.

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