Thai Lemongrass Soup
A fragrant and zesty Thai soup, Tom Yum Goong combines shrimp with lemongrass, galangal, kaffir lime leaves, and chilies for a perfectly balanced hot-and-sour broth. Ready in just 30 minutes, it’s light yet satisfying, making it a perfect everyday meal alongside steamed jasmine rice.
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.
