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Hot and Sour Thai Soup: Tom Yum Goong Recipe

Hot and Sour Thai Soup: Tom Yum Goong

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on February 10, 2013

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    This recipe is very near spot-on! I have increased the heat with extra chillies and when adding any meats, cook meats separately and add at the LAST minute, doing otherwise will result in a CLOUDY soup, which simply detracts from it's deliciousness.

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  • on November 15, 2012

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    I too used fresh mushrooms... I can't put my finger on it, but I'm not getting the results I'm looking for. Maybe a bit more sugar?

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  • on October 30, 2012

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    This is so close to what I wanted to copy from a restaurant! I would have given it 5 stars but there are 2 changes I would make; the canned straw mushrooms I had bought had no flavor. Fortunately, I had some fresh criminis on hand, so I used those instead. I also like the fresh tomatoes that are in the soup I have tried in restaurants. I will add those next time as well. You really do need the juice of 2 whole limes, the broth was a bit bland before the last step.

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  • on December 28, 2011

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    I make this recipe whenever I'm craving this soup. I sometimes add other ingredients like baby bok choy, snap peas, chicken , etc. for some additional heartier ingredients. It's great every time.

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  • on June 23, 2011

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    good recipe, but the plural of guest is GUESTS, no apostrohpe!

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  • on March 23, 2011

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    Needs tamarind!!!

    I have to agree with some earlier reviewers who described this more of a lemony, salty broth. This soup definitely needed more umph to it. No matter how much extra I sliced & how much longer I let this brew, the flavor never fully came out. And it really did not have that fiery color like restaurant tom yum either.

    But, a few modifications made it better. I tried using a vegetable broth like othera have. I then added 2-3 tablespoons of tamarind paste. This finally brought out that tart, that bite the soup REALLY needed. Tasted much better in the end!

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  • on March 08, 2011

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    excellent

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  • on March 06, 2011

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    I just made this recipe tonight with chicken instead of shrimp. AMAZING! Not sure how other people can think it could be bland if you follow the recipe. I did (with the exception of chicken and oh my sooooo goood and flavorful. I used very salted chicken broth (about 5 cups and 3 cups of water for the broth. I thought it was salted nicely and I think you just have to find a balance that you prefer. I am going to try it a couple more times with more and less chicken broth to water and find the right mix for me. But it is amazing and just as good or better than some of the most amazing Thai places I have been. SO GOOD!

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  • on February 19, 2011

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    I lived in thailand for 6 years, and the best part of that is food. My second love is cooking, I learned to make tom yum from my Thai friend's mom, her tom yum was always little red and yummy. She used her secret red sauce. Only thing I would add to this receipe is two spoons of Si Racha sauce.

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  • on December 30, 2010

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    This recipe ROCKS!! And the reviews and suggestions really helped! I ended up forgetting to buy an extra can of chicken broth so I had to do the 1 qt water and 1 qt chicken broth and it TOTALLY tasted perfect. I couldn't find keffir leaves so I just added 1 lime zest to the brothand it was fine. The lime juice is what will in the end give it that "sour" balance to the soup. Easy to make and would do it again!

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