Tom Yum Goong — Thai Hot & Sour Shrimp Soup
Thailand's iconic hot-and-sour soup: a fragrant broth of lemongrass, galangal, kaffir lime, and chili, brightened with lime and fish sauce, full of plump shrimp and mushrooms. Ready in twenty minutes.
Simmer a broth with bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Add mushrooms, then shrimp, cooking just until pink. Off the heat, season with fish sauce, lime juice, chili, and (for tom yum nam khon) a spoon of chili paste and evaporated milk. Finish with cilantro.
- Don't boil the aromatics to death — a gentle simmer keeps the broth fragrant, not bitter.
- Season OFF the heat with lime and fish sauce so the lime stays bright, not flat.
- Add shrimp last and pull the moment they turn pink, or they go rubbery.
Equipment
- Saucepan or pot
- Knife (to bruise the lemongrass)
Nguyên liệu
Broth & aromatics
- 1.2 L chicken or shrimp stock (or water)
- 2 stalks lemongrass, bruised and cut in 4 cm lengths
- 4 slices galangal
- 5 kaffir lime leaves, torn
- 3 Thai bird's-eye chilies, bruised
- 200 g straw or oyster mushrooms, halved
Finish
- 400 g shrimp, peeled and deveined
- 45 ml fish sauce
- 45 ml lime juice, to taste
- 30 g nam prik pao (Thai chili paste), optional, for nam khon
- 60 ml evaporated milk, optional, for the creamy version
- Handful cilantro, chopped
Cách làm
- BƯỚC01
Bring the stock to a simmer with the lemongrass, galangal, kaffir lime leaves, and bruised chilies. Simmer gently 5 minutes to infuse — don't hard-boil, which turns it bitter.
- BƯỚC02
Add the mushrooms and simmer 2–3 minutes until they soften.
- BƯỚC03
Add the shrimp and cook just until they turn pink and curl, 2 minutes. Don't overcook.
- BƯỚC04
Take the pot off the heat. Stir in the fish sauce and lime juice. For the creamy 'nam khon' version, stir in the chili paste and evaporated milk now. Taste and balance — it should be punchy, sour, salty, and hot.
- BƯỚC05
Scatter cilantro over the top. Serve immediately with steamed rice. Warn diners that the lemongrass, galangal, and lime leaves are aromatics, not for eating.
Make ahead
Make the aromatic broth ahead and strain or leave the aromatics in. Add mushrooms and shrimp and season just before serving — it's a 5-minute finish.
Storage
Best fresh — the shrimp toughen on reheating. The aromatic broth (without shrimp) keeps 3 days; reheat and add fresh shrimp.
Variations
Tom yum nam khon (creamy)
Add nam prik pao chili paste and a splash of evaporated milk for the rich, slightly creamy, orange-tinged version.
Tom yum gai (chicken)
Use sliced chicken instead of shrimp; simmer until cooked through.
Vegetarian
Use mushroom stock and extra mushrooms and tofu; swap fish sauce for light soy with a pinch of seaweed.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Câu hỏi thường gặp
Can I substitute the aromatics?
Lemongrass, galangal, and kaffir lime leaves are the soul of tom yum and hard to replace. Galangal is NOT ginger — it's sharper and piney. Asian groceries (fresh or frozen) carry all three. Without them it isn't really tom yum.
Why season off the heat?
Lime juice goes flat and bitter when boiled. Adding the fish sauce and lime after the pot is off the heat keeps the sourness bright and lively — the defining note of the soup.
Clear or creamy?
Both are authentic. Tom yum nam sai is the clear version; tom yum nam khon adds nam prik pao chili paste and a little evaporated milk for a richer, orange-hued soup. This recipe does either.
How do I keep the shrimp tender?
Add them last and cook only until they turn pink and curl — about 2 minutes. Carryover heat finishes them. Boiling them long makes them rubbery.
Do you eat the lemongrass and galangal?
No — they're left in for aroma but are woody and not eaten. Push them aside, or strain the broth before adding the shrimp if you prefer.
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