Hot and Sour Thai Soup: Tom Yum Goong

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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2 quarts chicken broth

2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces

4 kaffir lime leaves

1-inch piece fresh galangal or ginger, sliced

2 red chiles, sliced

2 tablespoons fish sauce, such as nam pla

1 1/2 teaspoons sugar

1 (8-ounce) can straw mushrooms, rinsed and halved

1 pound large shrimp, peeled with tails on

2 limes, juiced

2 green onions, sliced

1 handful fresh cilantro, chopped


  1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
  2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
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