Thailand Tom Yum Goong (Hot and Sour Shrimp Soup)
A shrimp soup with a hot and sour broth that is colored red with chile peppers, tom yum is a well-known standout of Thai cuisine. Its quintessentially Thai flavor is achieved with the combination of galangal, lemongrass, chili paste, fish sauce, lime, and cayenne.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 1-inch (2.5-cm) pieces galangal (Siamese ginger)
- 1 Tbsp (15 ml) nam prik pao (chili paste)
- 3 1-inch (2.5-cm) pieces lemongrass
- 28 goong (shrimp), peeled, deveined, and tails removed
- 26 oz (770 ml) fish stock or water
- 6 oz (170 g) onions, sliced
- 5 oz (150 ml) lime juice
- 5 oz (150 ml) fish sauce
- 2–3 kaffir lime leaves, torn into pieces
- 1 oz (28 g) scallion, chopped
- 1 Tbsp (15 ml) cayenne chili powder
- ¼ cup (15 g) fresh cilantro, chopped
Directions
- Place galangal, nam prik pao, lemongrass, shrimp, and water (or stock) in a soup pot, bring to a boil, and cook for 2 minutes.
- Add onions.
- Combine lime juice, fish sauce, and lime leaves in each serving bowl.
- When shrimp are cooked through, immediately transfer soup to serving bowls.
- Add scallions and chili powder.
- Garnish with cilantro leaves and serve hot.
Notes
- Add mushroom halves and tomato slices when you add the onions.
- This soup also can be made vegetarian by leaving out fish sauce and using vegetables or tofu instead of shrimp.
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