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Authentic Tom Yum Goong: Quick Hot and Sour Shrimp Soup

Close-up overhead shot of a vibrant, creamy orange bowl of tom yum soup featuring large shrimp, cherry tomatoes, and mushrooms.
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Bring the bold, vibrant flavors of Thailand into your kitchen with this easy Tom Yum Goong recipe. You achieve that signature hot and sour balance in under 35 minutes, making it a perfect weeknight Magazine Meal.

Ingredients

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  • 6 cups Chicken or vegetable broth
  • 1 pound large shrimp, peeled and deveined
  • 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces, and lightly bruised
  • 4 slices galangal (or ginger if galangal is unavailable)
  • 6 kaffir lime leaves, torn in half to release aroma
  • 2-4 Thai bird’s eye chilies, crushed (adjust for your preferred spice level)
  • 1/4 cup fish sauce (or vegan fish sauce for a vegetarian option)
  • 1/4 cup fresh lime juice
  • 1 tablespoon Thai chili paste (Nam Prik Pao)
  • 1 cup straw mushrooms or button mushrooms, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro leaves, for garnish
  • 1 teaspoon sugar (optional, to balance sourness)

Instructions

  1. Prepare the aromatic base: In a medium pot, combine the broth, bruised lemongrass, galangal slices, and torn kaffir lime leaves. Bring the mixture to a boil over medium-high heat.
  2. Simmer the broth: Once boiling, reduce the heat to medium-low and let the broth simmer gently for 10 minutes to infuse the herbs. This step builds your authentic Thai flavor.
  3. Strain the broth: Carefully strain the broth into a clean pot or bowl, discarding the lemongrass, galangal, and kaffir lime leaves. Return the clear, aromatic broth to the pot.
  4. Add heat and depth: Bring the broth back to a gentle simmer. Stir in the crushed Thai chilies and the Thai chili paste (Nam Prik Pao). Mix well until the paste dissolves.
  5. Cook the shrimp: Add the shrimp to the simmering broth. Cook for 2 to 3 minutes, until the shrimp turn pink and opaque. Do not overcook.
  6. Add vegetables and seasoning: Add the mushrooms and cherry tomatoes. Simmer for 1 minute until the mushrooms soften slightly.
  7. Finish the soup: Remove the pot from the heat. Stir in the fish sauce and fresh lime juice. Taste the soup; if it needs balancing, add the optional sugar. You are aiming for a perfect hot and sour profile.
  8. Serve immediately: Ladle the Tom Yum Goong into bowls. Garnish generously with fresh cilantro leaves.

Notes

  • For the best flavor, always bruise the lemongrass stalks with the back of a knife before adding them to the broth; this releases the essential oils.
  • If you want a creamy Tom Yum (Tom Yum Nam Khon), stir in 1/4 cup of evaporated milk or coconut milk after removing the soup from the heat.
  • To make a Vegan Tom Yum, substitute the shrimp with firm tofu cubes and use vegan fish sauce or extra soy sauce for saltiness.

Nutrition

Find it online: https://magazinemeal.com/authentic-tom-yum-soup-recipe/