Thai Tom Yum Soup with Shrimp (Tom Yum Goong)

Tom Yum Goong is one of Thailand’s most beloved hot and sour soups. It features aromatic herbs like lemongrass, galangal, and makrut lime leaves. This spicy and tangy soup is bursting with shrimp flavor and makes a satisfying dish served with jasmine rice.

Ingredients

Soup Base

• 4 cups shrimp stock or unsalted chicken stock
• 12–15 medium shrimp, peeled and deveined
• 2 stalks lemongrass (bottom half only), smashed and cut into pieces
• 6 makrut lime leaves, torn
• 8 slices galangal
• 2–5 Thai chilies, pounded or minced
• 7 oz oyster mushrooms, torn into pieces

Seasoning

• 3 tbsp fish sauce
• ¼ cup Thai chili paste (nam prik pao)
• ½ cup fresh lime juice
• 1 tsp sugar
• Chopped cilantro, for garnish
• Jasmine rice, for serving (optional)

Optional Shrimp Stock (if making fresh)

• Shrimp shells + heads from above
• 1 tbsp neutral oil
• 4 cups water
• ¼ cup chopped onion (optional)

Equipment

• Medium stock pot
• Knife and cutting board
• Ladle
• Strainer or skimmer

Steps

1. Make shrimp stock (optional): Sauté shrimp shells with a little oil until fragrant.
   This extracts rich flavor from the shells.

2. Add water and simmer for 5 minutes to strengthen the stock, then strain and keep 4 cups.

3. Prep the herbs by smashing lemongrass, slicing galangal, and tearing lime leaves to release aroma.

4. Bring the stock to a simmer and add lemongrass, galangal, chilies, and mushrooms.

5. Simmer for 5 minutes to infuse herbal flavors into the broth.

6. Stir Thai chili paste with a little broth to loosen, then add it to the pot along with fish sauce.

7. Add shrimp and briefly boil until they turn pink, then turn off heat.
   Residual heat prevents overcooking the shrimp.

8. Season with lime juice, then taste — adjust saltiness or sweetness if needed.

9. Garnish with cilantro and serve hot with jasmine rice on the side or mixed in.