Tom yum goong is a hot and sour Thai shrimp soup built on a broth of lemongrass, galangal, kaffir lime leaves, and chilies, finished with lime juice and fish sauce so it hits sour and spicy before it registers as savory. It's one of the clearest examples of Thai cooking's habit of layering aromatics raw and whole into a broth rather than pureeing them into a paste. Central Thai cooks developed it as a fisherman's soup, quick to make with shrimp straight off the boat and whatever herbs were on hand.
Outside Thailand, tom yum often gets creamed with coconut milk (that's closer to tom kha) or muted down to a mild, sweetened broth. The clear version, tom yum nam sai, is sharper and more aggressive, and it's the one worth learning first because it teaches you how the aromatics actually behave in liquid.
This recipe makes the clear style, scaled for four bowls, with a straightforward shrimp stock you build from the shells while you prep everything else.
What Actually Matters
The lemongrass, galangal, and lime leaves are meant to be bruised or torn, not minced, and they stay in the bowl for flavoring, not eating. Bruising cracks the fibers open so the oils release into the broth without turning the soup fibrous or gritty. Add the lime juice off the heat, at the very end, after the pot comes off the burner. Boiled lime juice turns bitter and loses its brightness, and that brightness is the entire point of the dish.
Tom Yum Goong Recipe
Serves 4. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Ingredients
- 1 pound medium shrimp, shell on
- 4 cups water
- 3 stalks lemongrass, bottom third only, bruised and cut into 2 inch pieces
- 1 inch piece galangal, sliced into coins
- 6 kaffir lime leaves, torn
- 4 Thai bird chilies, lightly smashed (fewer for less heat)
- 8 ounces straw mushrooms or cremini mushrooms, halved
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 2 tablespoons Thai chili paste (nam prik pao)
- 1 tomato, cut into wedges
- 1/4 cup cilantro leaves, for garnish
Method
- Peel the shrimp, reserving the shells. Devein the shrimp and refrigerate until needed.
- Bring the water to a boil with the reserved shrimp shells. Simmer for 10 minutes, then strain and discard the shells, returning the broth to the pot.
- Add the lemongrass, galangal, and lime leaves to the broth. Simmer for 5 minutes to infuse.
- Stir in the chili paste, mushrooms, and tomato. Simmer for 3 minutes until the mushrooms soften.
- Add the shrimp and chilies. Cook for 2 to 3 minutes, just until the shrimp turn pink and opaque.
- Remove the pot from the heat. Stir in the fish sauce and lime juice.
- Taste and adjust: more lime for sour, more fish sauce for salt, more chili paste for depth.
- Ladle into bowls and top with cilantro.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 180 |
| Protein | 22 g |
| Fat | 5 g |
| Carbohydrates | 10 g |
Estimate calculated from the ingredients above, not a lab verified value.
Tips and Variations
No fresh galangal? A piece of fresh ginger works in a pinch, though the flavor is sharper and less floral. For the creamy version, tom kha style, stir in a half cup of coconut milk at the end instead of extra lime juice. The lemongrass, galangal, and lime leaves are aromatics only; warn guests not to eat them whole.
Frequently Asked Questions
Why does my tom yum taste flat?
Almost always the lime juice was added too early and boiled, or there wasn't enough of it. Add it off heat, at the end, and taste before serving.
Can I use chicken instead of shrimp?
Yes, tom yum gai is common. Use chicken stock instead of shrimp stock and simmer sliced chicken thigh for about 8 minutes before adding the aromatics.
What's the difference between tom yum and tom kha?
Tom yum is a clear, sour, chili forward broth. Tom kha adds coconut milk for a creamy, milder result with the same core aromatics.
How spicy is this supposed to be?
Traditionally quite spicy, but bird chilies vary widely in heat. Start with two chilies and add more to taste rather than committing to four upfront.
Can I make the broth ahead?
Yes, the shrimp stock and aromatic infusion hold well for a day in the fridge. Add the shrimp, lime juice, and fish sauce fresh right before serving.
For more Thai cooking, see the Thailand recipes hub. For the right pot for a clean simmer, check pots, pans, and cookware or browse kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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