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Authentic Yet Easy Classic Tom Yum Goong (Shrimp) Soup

Close-up of a white bowl filled with vibrant, spicy tom yum soup featuring large shrimp and fresh cilantro.
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Make this classic Thai Tom Yum Goong (Shrimp Soup) at home. You achieve the perfect balance of spicy, sour, salty, and sweet flavors in under 30 minutes. Choose the clear broth (Nam Sai) or the creamy coconut milk version (Nam Khon).

Ingredients

Scale
  • 6 cups Chicken or Vegetable Broth
  • 1 pound large shrimp, peeled and deveined
  • 1 stalk lemongrass, tough outer layers removed, cut into 2-inch pieces, lightly bruised
  • 1 inch galangal, sliced (or ginger if galangal is unavailable)
  • 4 kaffir lime leaves, torn slightly
  • 1/2 cup straw mushrooms, halved (or white button mushrooms)
  • 2 tablespoons Thai chili paste (Nam Prik Pao)
  • 1 tablespoon fish sauce
  • 1/4 cup fresh lime juice
  • 1–2 Thai bird chilies, crushed (adjust to your heat preference)
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Optional for Creamy Version (Nam Khon): 1/4 cup coconut milk

Instructions

  1. Prepare the aromatics: Lightly smash the lemongrass pieces with the back of a knife to release their oils. Slice the galangal. Tear the kaffir lime leaves in half.
  2. Simmer the broth: In a medium pot, bring the broth, lemongrass, galangal, and kaffir lime leaves to a boil. Reduce heat and simmer for 10 minutes to infuse the flavors.
  3. Strain the broth: Remove and discard the lemongrass, galangal, and kaffir lime leaves from the broth. Return the broth to a simmer.
  4. Add mushrooms and chili paste: Add the mushrooms and Thai chili paste to the broth. Stir until the paste dissolves.
  5. Cook the shrimp: Add the shrimp to the simmering broth. Cook for 2 to 3 minutes until they turn pink and opaque. Do not overcook.
  6. Season the soup: Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and crushed Thai bird chilies. Taste and adjust seasoning—add more lime for sourness, fish sauce for saltiness, or chili paste for heat.
  7. Make it creamy (Optional): If making the creamy version, stir in the coconut milk now. Heat gently for one minute, but do not boil after adding coconut milk.
  8. Serve immediately: Ladle the Tom Yum Goong into bowls. Garnish generously with fresh cilantro. Serve hot, often alongside steamed rice.

Notes

  • For a vegetarian or vegan option, substitute the shrimp with firm tofu or extra mushrooms, and replace fish sauce with soy sauce or vegan fish sauce.
  • You can find authentic ingredients like galangal and kaffir lime leaves at most Asian grocery stores.
  • Adjust the spice level by adding more or fewer Thai bird chilies or chili paste.
  • This soup tastes best when made fresh, but leftovers can be stored for up to two days.

Nutrition

Find it online: https://kingscook.com/easy-tom-yum-soup-shrimp-recipe/