Tom Yum Goong (ต้มยำกุ้ง) — Hot-and-Sour Thai Shrimp Soup
Tom Yum Goong is Thailand’s iconic hot-and-sour shrimp soup, built on fresh lemongrass, galangal, makrut lime leaf, chiles, fish sauce, and lime. This clear version highlights clean broth, bright acidity, and the sweetness of shell-on shrimp.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: medium
Ingredients (quick list)
- 500 g large shell-on shrimp (heads and shells reserved for broth, shrimp deveined)
- 1.5 l water
- 0.5 tsp fine sea salt
- 3 lemongrass stalks (tough outer layers removed, lower 12 cm bruised and cut into 5 cm lengths)
- 50 g fresh galangal (thinly sliced)
- 8 leaf makrut lime leaves (torn and center ribs removed)
- 6 Thai bird's eye chiles (lightly crushed)
- 3 shallots (peeled and lightly crushed)
- 200 g straw mushrooms (halved if large)
- 45 ml fish sauce
- 60 ml fresh lime juice
- 1 tsp palm sugar (finely grated)
+ 2 more in the full ingredients section below.
Steps (summary)
- Peel the shrimp, keeping the tails on if desired, and reserve all heads and shells for the broth. Rinse the peeled shrimp brief…
- Place the shrimp heads and shells in a saucepan with the water and salt, then bring to a gentle simmer over medium heat. Cook f…
- Return 1.2 liters of the strained shrimp broth to the pan and bring it back to a simmer. Add the lemongrass, galangal, makrut l…
- Add the straw mushrooms and simmer for 3 minutes, keeping the heat moderate so the broth stays clear. Stir in the fish sauce an…
- Add the peeled shrimp and cook for 60 to 90 seconds, just until they turn pink and opaque. Remove the pot from the heat immedia…
- Stir in the fresh lime juice off the heat to preserve its bright aroma and sharp acidity. Ladle the soup into bowls with the ar…
Cultural Background
Tom Yum Goong is one of Thailand’s best-known soups and a benchmark of central Thai balance: sour lime, salty fish sauce, chile heat, and fragrant herbs. It is served in homes and restaurants as a shared dish with rice.
Equipment
💡 Tips
- Do not boil the soup hard after adding the shrimp, because vigorous heat toughens the shrimp and muddies the broth.
- Add lime juice only after removing the pot from the heat so the soup tastes fresh rather than dull or bitter.
- Bruise lemongrass and chiles instead of chopping them finely; this releases flavor while keeping the broth easier to eat.
⚠️ Common Mistakes
❌ Adding lime juice while the soup is still boiling.
✅ Fix: Take the pot off the heat first, then stir in the lime juice so the acidity stays vivid and aromatic.
❌ Overcooking the shrimp.
✅ Fix: Cook shrimp only until pink and opaque, usually 60 to 90 seconds, and serve immediately.
❌ Using ginger as a direct replacement for galangal.
✅ Fix: Use fresh or frozen galangal whenever possible because its resinous flavor is essential to the soup.
🧊 How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently just below a simmer; if possible, remove shrimp before reheating and add them back at the end to prevent overcooking.
📅 Make Ahead
The shrimp shell broth can be made 1 day ahead and refrigerated. Prepare aromatics in advance, but cook shrimp and add lime juice only just before serving.
🍽️ Pairs Well With
- Steamed jasmine rice
- Thai omelet
- stir-fried morning glory
- cucumber wedges.
Regional Variations
- Tom yum nam sai is the clear-broth style, prized for its clean herbal aroma and sharp lime finish.
- Tom yum nam khon includes roasted chile paste and evaporated milk for a richer, orange-hued broth.
- River prawn versions use large freshwater prawns and often have a more luxurious, shellfish-rich broth.
Ingredients
- 500 glarge shell-on shrimp (heads and shells reserved for broth, shrimp deveined)
- 1.5 lwater
- 0.5 tspfine sea salt
- 3lemongrass stalks (tough outer layers removed, lower 12 cm bruised and cut into 5 cm lengths)
- 50 gfresh galangal (thinly sliced)
- 8 leafmakrut lime leaves (torn and center ribs removed)
- 6Thai bird's eye chiles (lightly crushed)
- 3shallots (peeled and lightly crushed)
- 200 gstraw mushrooms (halved if large)
- 45 mlfish sauce
- 60 mlfresh lime juice
- 1 tsppalm sugar (finely grated)
- 8 sprigcilantro (leaves and tender stems chopped)
- 6 leafsawtooth coriander (thinly sliced)
🔄 Substitutions
- straw mushrooms→ oyster mushrooms
- fresh galangal→ frozen galangal
- sawtooth coriander→ additional cilantro
Instructions
- 1
Peel the shrimp, keeping the tails on if desired, and reserve all heads and shells for the broth. Rinse the peeled shrimp briefly, pat them dry, and refrigerate them while the broth is made so they stay firm.
- 2
Place the shrimp heads and shells in a saucepan with the water and salt, then bring to a gentle simmer over medium heat. Cook for 15 minutes, pressing the heads lightly with a spoon to extract flavor, then strain through a fine sieve and discard the solids.
- 3
Return 1.2 liters of the strained shrimp broth to the pan and bring it back to a simmer. Add the lemongrass, galangal, makrut lime leaves, chiles, and shallots, then simmer for 8 minutes until the broth smells intensely citrusy and herbal.
- 4
Add the straw mushrooms and simmer for 3 minutes, keeping the heat moderate so the broth stays clear. Stir in the fish sauce and palm sugar, allowing the sugar to dissolve completely before adding the shrimp.
- 5
Add the peeled shrimp and cook for 60 to 90 seconds, just until they turn pink and opaque. Remove the pot from the heat immediately because overcooked shrimp become rubbery and the soup loses its clean sweetness.
- 6
Stir in the fresh lime juice off the heat to preserve its bright aroma and sharp acidity. Ladle the soup into bowls with the aromatics included for fragrance, then finish with cilantro and sawtooth coriander before serving hot.
🪪 Recipe Passport
Cultural Background
Tom Yum Goong is one of Thailand’s best-known soups and a benchmark of central Thai balance: sour lime, salty fish sauce, chile heat, and fragrant herbs. It is served in homes and restaurants as a shared dish with rice.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- David Thompson — Thai Food — (2002)
- Jean-Pierre Gabriel — Thailand: The Cookbook — (2014)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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