Tom Yum Goong (Thai Spicy Shrimp Soup)

Experience the bold and vibrant flavors of Thai cuisine with Tom Yum Goong, a classic soup that combines succulent shrimp, aromatic herbs, and a perfect balance of spicy, sour, and savory notes. This refreshing and warming dish is ideal as a starter or a light main course, bringing the essence of Thailand straight to your kitchen.

Ingredients

• 8 large shrimp, peeled and deveined (reserve shells for stock)
• 4 cups water
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3 kaffir lime leaves, torn into pieces
• 3 slices galangal
• 5 Thai bird’s eye chilies, smashed (adjust to taste)
• 200 g mushrooms, halved
• 2 small tomatoes, quartered
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Fresh cilantro, chopped, for garnish

Instructions

1. Prepare the Stock

   In a medium pot, bring water to a boil. Add shrimp shells, lemongrass, kaffir lime leaves, and galangal. Simmer for 10–15 minutes to create a flavorful broth. Strain and discard solids, keeping the clear stock.

2. Cook the Soup

   Return the stock to the pot and bring to a gentle boil. Add chilies, mushrooms, and tomatoes. Simmer for 3–5 minutes until the vegetables are tender.

3. Add the Shrimp

   Add the shrimp to the simmering soup and cook for 2–3 minutes until they turn pink and opaque.

4. Season the Soup

   Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste, balancing salty, sour, and spicy flavors.

5. Serve

   Ladle the soup into bowls and garnish with fresh cilantro. Serve hot as an appetizer or light main dish.

Serving

Pair Tom Yum Goong with steamed jasmine rice or enjoy it on its own for a fragrant, zesty, and satisfying meal. The combination of aromatic herbs and tangy flavors makes every spoonful a taste of Thailand.