Tom Yum Goong Soup

4.80 (97)
⏱ 70 mins 🍽 Serves 5 🌶 thai 🏷 Main course

This classic Thai soup, known as tom yum goong, combines a fragrant shrimp stock with the distinctive flavours of galangal, makrut lime leaves and lemongrass. The broth is seasoned with fish sauce, lime juice and chilli for its signature hot and sour taste. Fresh and canned mushrooms are added along with shrimp, which are simmered until perfectly cooked. The entire process takes about 70 minutes to complete and yields enough for 5 servings, making it an ideal choice for a flavourful dinner.

Tom Yum Goong Soup

Ingredients

  • 2 lemongrass stalks
  • 0.5 pound medium shrimp - peeled, deveined and shells reserved
  • 4 cups water
  • 4 makrut lime leaves
  • 4 slices galangal
  • 4 chile padi (bird's eye chiles)
  • 1.5 tablespoons fish sauce
  • 1.5 limes, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon hot chile paste
  • 1 tablespoon tom yum soup paste
  • 12 fresh button mushrooms, halved
  • 1 (6 ounce) can whole straw mushrooms, drained

Method

  1. Prepare the lemongrass by trimming it and cutting it into pieces the size of matchsticks.
  2. Create the shrimp stock by placing the reserved shells and heads into a pot with 4 cups of water. Simmer for about 20 minutes, then turn off the heat and allow it to infuse for another 20 minutes before straining out the solids.
  3. Pour the prepared stock into a large soup pot. Add the lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste. Bring this mixture to a boil and let it cook for 5 minutes.
  4. Reduce the heat and introduce the shrimp, button mushrooms, and straw mushrooms. Allow the soup to simmer until the shrimp turn pink on the outside and are opaque throughout, which should take about 10 minutes. Serve the soup straight away.

Nutrition (per serving)

Calories63 kcal
Fat1 g
Protein10 g
Sodium517 mg

Recipe details

CategoryMain course
Cuisinethai
AuthorMichelle Chen