Tom Yum Goong is Thailand’s iconic hot and sour shrimp soup—light, fragrant, and bursting with bold flavors.
This comforting dish is not only quick to prepare but also nourishing, offering lean protein from shrimp, natural antioxidants from Thai herbs, and minimal saturated fat.
With its low-carb base and digestion-friendly ingredients like lemongrass and galangal, it makes an excellent everyday meal that’s both satisfying and health-conscious.
Thai Lemongrass Soup
Equipment
- 1 medium pot (for boiling soup)
- 1 mortar and pestle (for pounding herbs and chilies)
- 1 Cutting board
- 1 Sharp Knife
- 1 Ladle (for serving)
- 1 mixing spoon
Ingredients
- 2 ½ cups water
- 2 stalks lemongrass
- 10 kaffir lime leaves
- 1 thumb-sized piece galangal
- 4 shallots
- 5 Thai chilies
- 1 Roma tomato
- 7 ounces straw mushrooms
- 5 culantro leaves or cilantro substitute
- 15 medium shrimp peeled and deveined (tails on)
- 1 tablespoon fish sauce
- ½ tablespoon sugar
- 3 ½ tablespoons fresh lime juice
- ½ tablespoon Thai chili paste nam prik pao
Instructions
- Prepare the Cooking Base: Start by bringing 2 ½ cups of water to a gentle boil in a medium-sized pot over medium heat. This will form the base of your soup, so allow it to slowly come up to temperature while you prepare the fresh Thai herbs.
- Trim and Chop the Lemongrass: Take the 2 stalks of lemongrass and remove the tough root ends along with the outermost dry layers. Once trimmed, cut each stalk into 1-inch pieces. For maximum flavor, lightly crush the pieces with the flat side of a knife or a pestle to help release their citrusy aroma.
- Tear the Kaffir Lime Leaves: Use 10 kaffir lime leaves and gently tear them by hand instead of cutting with a knife. Tearing helps release their fragrant oils more effectively, giving the soup a refreshing, citrus-like lift without bitterness.
- Slice the Galangal and Shallots: Take a thumb-sized piece of galangal and slice it thinly into coins. Do not substitute with ginger, as the flavor profile is different—galangal has a sharper, more peppery taste. Peel the 4 shallots and cut them in half. Both will add depth and warmth to your broth.
- Infuse the Broth with Herbs: Gently pound the lemongrass, galangal slices, and shallots in a mortar just enough to bruise them. Add these aromatics to the boiling water. Let the broth simmer for about 10 minutes, allowing the flavors to infuse and create a fragrant base.
- Prepare the Chilies for Heat: Take 5 Thai chilies and either pound them in a mortar or lightly smash them with the back of a knife. Crushing releases their heat and oils. Adjust the number of chilies depending on your spice tolerance. Set them aside for later use.
- Cut the Tomato and Mushrooms: Quarter the Roma tomato into wedges. Then, halve the 7 ounces of straw mushrooms. Both will be added to the broth for natural sweetness and texture. If using canned straw mushrooms, rinse them before cooking.
- Chop the Culantro (or Cilantro): Roughly chop 5 culantro leaves. If culantro is unavailable, you can substitute with fresh cilantro leaves. Set them aside for garnishing at the very end, as they bring a bright, herbal freshness to balance the spicy-sour soup.
- Clean and Prep the Shrimp: Peel 15 medium shrimp, keeping the tails intact for presentation. Remove the heads and shells, then devein by making a shallow cut along the back and pulling out the dark vein. Rinse well under cold water and pat dry. Preparing the shrimp properly ensures tenderness and clean flavor.
- Simmer the Vegetables and Shrimp: Add the tomato wedges into the simmering broth and let them soften slightly. Next, add the mushrooms and shrimp. Allow everything to cook for 2–3 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can quickly become rubbery.
- Season the Soup Base: Stir in 1 tablespoon fish sauce, ½ tablespoon sugar, the prepared crushed chilies, and ½ tablespoon Thai chili paste (nam prik pao). Taste and adjust the balance of salty, spicy, and sweet according to your preference.
- Add the Lime Leaves and Finish Cooking: Once the seasoning is adjusted, drop in the torn kaffir lime leaves. Turn off the heat immediately after adding them to prevent bitterness and preserve their citrusy fragrance.
- Brighten with Lime Juice: Pour in 3 ½ tablespoons of freshly squeezed lime juice while the soup is still hot but not boiling. Stir well and taste again, adjusting if needed. The lime juice adds the signature tang that makes Tom Yum so refreshing.
- Garnish and Serve: Ladle the soup into a serving bowl. Sprinkle the chopped culantro (or cilantro substitute) over the top. Serve hot with steamed jasmine rice for a complete and satisfying Thai meal.
Notes
- Tom Yum Goong tastes best freshly made; reheating may intensify saltiness and overcook shrimp.
- Adjust the spice level by reducing or increasing Thai chilies to match your heat tolerance.
- Fresh galangal and kaffir lime leaves are essential for authentic flavor; substitutes alter the taste.
- Nam prik pao (Thai chili paste) adds a smoky-sweet depth, but can be skipped if unavailable.
- Use culantro for traditional flavor, but cilantro works as an accessible substitute.
- Always add lime juice after cooking to keep its brightness and prevent bitterness.
- This soup is naturally low in fat and carbs, making it a light yet filling option.
Chef’s Secrets for Authentic Flavor
The true magic of Tom Yum Goong lies in its balance—spicy, sour, salty, and slightly sweet.
To achieve this, always simmer herbs like lemongrass, galangal, and shallots long enough to release their oils but not so long that they turn bitter.
When seasoning, taste as you go; Thai cooking values harmony over strict measurements.
Also, cook the shrimp only until just pink and tender—overcooked shrimp lose their sweetness and become rubbery.
Finally, always add lime juice at the very end, off the heat, to keep the soup bright and refreshing instead of dull and overly acidic.
Serving Suggestions and Pairing Ideas
Tom Yum Goong can be enjoyed on its own as a light meal or paired with steamed jasmine rice for a more filling option.
For a complete Thai-inspired spread, serve it alongside stir-fried vegetables, Thai omelet, or grilled chicken skewers.
The soup’s bold flavors also pair beautifully with mild side dishes such as sticky rice or fresh cucumber salad to balance the heat.
If serving guests, consider presenting it in small bowls as a starter before a main curry dish—it adds variety and excitement to the table.
Storage Tips and Reheating Advice
This soup is best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
When reheating, warm gently over low heat until just hot—avoid boiling, as it may overcook the shrimp and make the broth saltier.
If you plan ahead, you can prepare the broth with herbs and vegetables first, refrigerate it, and only add shrimp and lime juice right before serving.
This method ensures the shrimp remain tender and the soup stays vibrant.
Frequently Asked Questions
1. Can I use chicken instead of shrimp?
Yes, chicken works well as a substitute.
Use thinly sliced chicken breast or thigh, simmer it until cooked through, and follow the same seasoning steps.
The flavor will be slightly different but still delicious.
2. What can I substitute for galangal?
While galangal has a distinct peppery-citrus taste, if you cannot find it, fresh ginger can be used as a last resort.
However, the soup will lose some of its authentic sharpness.
Dried galangal slices (available in Asian stores) are a better substitute than ginger if possible.
3. How do I make it vegetarian or vegan?
For a plant-based version, replace shrimp with firm tofu or mixed mushrooms.
Swap fish sauce for soy sauce or tamari, and use a vegan chili paste.
The soup will still carry the classic hot-and-sour notes without seafood.
4. Is Tom Yum Goong very spicy?
It depends on how many chilies you use. Traditional recipes lean spicy, but you can easily reduce the amount or deseed the chilies to make it milder.
The soup’s tangy-sour flavor will still shine without overwhelming heat.
5. Can I freeze Tom Yum Goong?
It’s not recommended to freeze the soup with shrimp, as the texture of shrimp becomes rubbery once thawed.
However, you can freeze the infused broth without shrimp and lime juice for up to 2 months.
When ready to eat, reheat the broth, add fresh shrimp, season, and finish with lime juice.
