Thai Hot & Sour Shrimp Soup (Tom Yum Goong)
Submitted by pamm
Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that’s ready in just 30 minutes. The ultimate comfort bowl for spice lovers.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minFew soups hit as hard as a steaming bowl of Tom Yum Goong.
This classic Thai hot and sour shrimp soup layers lemongrass, kaffir lime leaves, and red curry paste into a broth that’s equal parts bright and fiery.
Plump shrimp and tender straw mushrooms swim in that tangy, aromatic liquid, finished with a generous squeeze of fresh lime and a scatter of cilantro.
It comes together in about 30 minutes, making it a weeknight-friendly bowl that tastes like it took all afternoon.
Kitchen Tips
- Smash your lemongrass stalks with the flat of a knife before cutting to release maximum fragrance into the broth
- Pull the soup off the heat the second the shrimp curl and turn pink; overcooked shrimp turn rubbery fast
- Swap shrimp for boneless chicken thigh pieces if that’s what you’ve got on hand
- Adjust the heat by adding or reducing the sliced chilies; you can always pass extra at the table
Ingredients
Directions
In a medium saucepan, bring water to a boil over high heat.
Stir in the curry paste, lime leaves and lemongrass.
Bring to a boil again and add shrimps and mushrooms.
Cook just until the shrimps are done but not overcooked.
Stir in fish sauce and remove from heat.
Spoon the soup into a serving bowl and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves before serving.
Serve hot with cooked rice.
NOTE: Boneless chicken pieces may be used instead of shrimps.
Omit the chilies if desired.
Additional fish sauce may also be added to the soup at the table.
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