Summary: Aromatic broth made from shrimp shells, lemongrass, galangal, and kaffir lime leaves, with shrimp, mushrooms, and tomatoes added at the end. The flavor is balanced with fish sauce and lime juice off the heat. Total time 45 minutes, base 6 servings.
Did you make this recipe? Share your result with the community.
Category: Soups · Thai Cuisine
Success rate: not rated yet% of users mastered this recipe
Quick overview
- Dish: Tom Yum Goong – spicy and sour soup with shrimp, lemongrass, galangal, and chili
- Category: soups, thai-cuisine
- Cuisine: Thai
- Main ingredient: Shrimp, 1.3 lb (raw, shell-on) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 45 minutes (25 min prep + 20 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 16.3 oz)
- Key technique: Simmering aromatic broth below boiling point and seasoning off the heat
- Preparation types: Broth simmering, brief shrimp cooking
- Dietary info & allergens: fish (fish sauce), shellfish (shrimp)
- Suitable for: Family dinner, dinner with friends, quick weeknight lunch, or a festive multi-course table.
- Nutritional values (per 1 serving): 171, Protein: 21.8 g, Fat: 4.4 g, Carbohydrates: 11.2 g
- Storage: 3 days in the refrigerator, 1 month in the freezer
- Pairing: Thai lager, dry Sauvignon Blanc, water with lime and mint
- In short: Aromatic broth made from shrimp shells, lemongrass, galangal, and kaffir lime leaves, with shrimp, mushrooms, and tomatoes added at the end. Total time 45 minutes, 6 servings.
WAGUU says: “Tom Yum is not cooked, Tom Yum is assembled. The broth is done the moment the lime goes in.”
Key facts
| Prep time: | 1.7 minutes |
| Cook time: | 1.4 minutes |
| Temperature: | Broth 185–194 °F (below boiling), shrimp cooked 2–3 minutes at 194 °F |
| Number of servings: | 6 |
At a glance
Tom Yum Goong is built on two curves: first, sweetness and sea aroma are drawn from the shrimp shells, then lime acidity and chili heat are added to the broth. If the broth boils after the lime is added, the acidity evaporates and the soup flattens. Shrimp belong in the pot for the last three minutes, otherwise they toughen.
Ingredients
Base serving: 6 servings • Serving weight: 16.3 oz
| Ingredient | Amount | Quality |
|---|---|---|
| shrimp | 21 oz | raw, shell-on, head-on for broth |
| water | 6.3 cups | soft, chlorine-free |
| lemongrass | 4 stalks | fresh, thick stalks |
| galangal | 1.5 oz | fresh, sliced |
| kaffir lime leaves | 0.4 leaves | fresh, stems removed |
| fish sauce | 1.7 tbsp | fermented, no added sugar |
| lime juice | 1/3 cups | freshly squeezed |
| red chili | 4 peppers | fresh, sliced on the bias |
| cherry tomatoes | 7.0 oz | ripe, halved |
| bamboo shoots | 5.5 oz | thinly sliced, drained |
| brown sugar | 0.5 oz | finely ground |
| canola oil | 1.4 tbsp | neutral |
| fresh cilantro | 1 bunch | bunch, chopped |
| fine sea salt | 1 tsp | for seasoning only, watch the fish sauce |
Why you’ll love this recipe
- Broth from whole shrimp: Shells and heads are briefly
- Two temperatures, one soup: The broth should never boil hard. Shrimp are just heated through, and lime is added off the heat to keep the aroma.
- Exact ratios for 6 servings: Three and a half ounces of shrimp per serving, six cups of broth, and a sauce of acid, salt, and sugar. Servings recalculate based on diners.
Success guaranteed: The acid in lime juice partially evaporates during boiling and changes the flavor. That’s why lime and fish sauce are added to the pot off the heat. Lemongrass, galangal, and kaffir lime leaves are just bruised and added whole – their aromatic oils are released by heat but stay in the plant tissues, so they are removed before serving. Shrimp cook briefly because their protein sets quickly.
Recipe overview
Prep: 25 min | Cook: 20 min | Difficulty: Medium | Servings: 6 | Type: Soup | Origin: Thai
Detailed instructions
Total process: 6 % done
Phase 1: Shrimp broth from shells – 8 min
Equipment: 3-quart pot, cutting board
1. Peel the shrimp and set the shells and heads aside. Store the meat in the refrigerator. Heat the shells in the pot with oil until they turn pink and start to smell fragrant.
2. Pour water over the shells and bring to a boil. Lower the heat so the water just gently bubbles, and simmer the broth covered. Then strain through a fine-mesh sieve.
QC: The broth is clear and lightly orange, smells of the sea and not fishy. No shell pieces remain at the bottom.
Before moving to the next step:
Do not boil the shells hard and long, the broth will become bitter. Ten minutes below boiling is enough; longer boiling adds bitterness.
Phase 2: Aromatic base – 7 min
Equipment: rolling pin, pot
1. Bruise the lemongrass stalks with a rolling pin until they crack, and cut them into longer pieces. Slice the galangal thinly and tear the kaffir lime leaves in half.
2.Add everything to the strained broth and let it steep covered until the aroma blooms. Then remove the herbs so the broth doesn’t turn brown.
QC:The broth smells of lemongrass and galangal but isn’t bitter. The color stays light, not green.
Before you move to the next step:
Both bruised and torn herbs are removed from the broth. If they stay in the pot, they release bitterness over time.
Phase 3: Shrimp, mushrooms, and tomatoes – 5 min
Equipment: pot, slotted spoon
1.Bring the broth to 190°F, just below a boil. Add the bamboo shoots and tomato halves and let them warm through for two minutes.
2.Add the shrimp and cook until they turn pink and curl into a C shape. Leave the shrimp in the soup, but don’t boil the broth any further.
QC:The shrimp are pink, firm, and curled into a C. The tomatoes hold their shape and aren’t falling apart.
Before you move to the next step:
If you cook shrimp too long, they turn rubbery. Three minutes in hot broth is enough; the heat of the bowl finishes the job.
Phase 4: Chili and seasoning – 4 min
Equipment: small bowl, ladle
1.Slice the chili diagonally into thin rings and add to the soup. Let it sit for a minute to release its heat, then take the soup off the heat.
2.In a small bowl, whisk together the fish sauce, lime juice, and palm sugar. Pour the mixture into the soup off the heat and stir.
QC:The soup is sour, salty, and spicy in equal measure. The lime smells fresh, not cooked.
Before you move to the next step:
Lime added to boiling broth loses its aroma and the soup turns bitter. Always add it off the heat, just before serving.
Phase 5: Taste check and rest – 3 min
Equipment: spoon, bowls
1.Taste the soup and add a little more lime or a pinch of sugar if needed. Let it rest for two minutes so the flavors meld.
2.Place two shrimp, a few pieces of tomato and bamboo shoots in each bowl, then ladle over the broth with chili slices.
QC:After resting, the aroma has blended; the soup doesn’t taste of individual ingredients. Each bowl has the same number of shrimp.
Before you move to the next step:
Don’t salt ahead. Fish sauce carries a lot of salt, so add salt only after tasting the finished soup.
Phase 6: Serving – 3 min
Equipment: deep bowls, spoons
1.Serve the soup in deep bowls that you’ve warmed with hot water. Scatter chopped cilantro on top.
2.Serve a bowl of jasmine rice or thin rice noodles on the side for guests to add to the soup as they like.
QC:The soup stays hot even after five minutes on the table, and the cilantro hasn’t wilted.
Required equipment
| Tools | Ideal size | Alternative | Risk |
|---|---|---|---|
| pot | 3-quart capacity, thick bottom | deep skillet with lid | thin bottom burns the shells and makes the broth bitter |
| fine-mesh strainer | 8-inch diameter | cheesecloth over a colander | coarse strainer lets shell fragments into the soup |
| rolling pin or mallet | wooden | heavy knife | unbruised lemongrass won’t release its aroma |
| thermometer | up to 212°F | estimate by bubbles | a hard boil destroys the aroma of herbs and shrimp |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 155 kJ / 37 kcal | 715 kJ / 171 kcal | 4293 kJ / 1026 kcal |
| Fat | 1.0 g | 4.4 g | 26.4 g |
| of which saturated | 0.1 g | 0.5 g | 2.8 g |
| Carbohydrates | 2.4 g | 11.2 g | 67.2 g |
| of which sugars | 2.4 g | 11.2 g | 67.2 g |
| Protein | 4.7 g | 21.8 g | 130.8 g |
| Salt | 0.6 g | 2.8 g | 16.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The broth is clear and light orange, smells of the sea, not fishy. No shell fragments remain at the bottom. Don’t boil shells hard or long; the broth turns bitter. Ten minutes below a boil is enough; longer boiling adds bitterness.
- Tip 3: The broth smells of lemongrass and galangal but isn’t bitter. The color stays light, not green. Both bruised and torn herbs are removed from the broth. If they stay in the pot, they release bitterness over time.
- Tip 4: Prep ingredients into small bowls before cooking. Thai cooking is done over high heat, and there’s no time to portion ingredients during cooking.
Scientific background
The aromatic compounds in lemongrass (citral) and galangal (gingerols) are volatile oils. They are released by heat but lost to steam during long boiling. That’s why the broth is simmered briefly and covered. Chili contains capsaicin, which is fat-soluble—a drop of oil binds it and spreads the heat more evenly. The acid from lime lowers the pH of the broth, which slows bacterial growth.
Fine Dining – Professional techniques
- Plate composition: Stand the shrimp in the bowl on their tail tips so they touch the surface. They look like they’re floating but stay submerged.
- Texture contrasts: Serve a small bowl of cilantro, chili flakes, and a lime wedge alongside. Guests adjust the soup themselves, which is common in Thailand.
- Temperature contrast: Warm the bowls with hot water and dry them. Warm ceramic keeps the broth hot even with shrimp at the bottom.
- Aromatic additions: A drop of sesame oil on the surface traps the galangal aroma in the soup and keeps it from escaping into the air.
Sensory radar
- Appearance: The soup is clear, light orange, with pink shrimp, red chile slices, and green cilantro floating on top.
- Aroma: First lemongrass and galangal, then the sea scent of shrimp, and finally fresh lime.
- Taste: Sour and spicy notes come first, saltiness from fish sauce holds the middle, and the sweetness of shrimp arrives at the end.
- Texture: The shrimp are firm and springy, bamboo shoots crunchy, tomatoes soft and juicy.
Pairings
- Thai lager: A light lager with high carbonation and mild bitterness balances the chile heat. Serve it chilled to 43°F.
- dry Sauvignon Blanc: Sauvignon Blanc with grassy notes pairs with lemongrass and lime. Avoid oaked wines; they overpower the shrimp broth.
- lime and mint water: Lime and mint water, slightly chilled. Mint tames the heat and lime keeps the soup’s acidity.
Variations
- Tom Yum with Coconut Milk (Tom Yum Nam Khon): Stir in 2/3 cup coconut milk at the end and just warm it through. The soup is milder, the heat is spread out, and the color turns golden.
- Tom Yum with Chicken (Tom Yum Gai): Replace shrimp with thinly sliced chicken breast and use chicken broth. Cook the meat two minutes longer than shrimp.
Allergens and Dietary Information
Contains: fish (fish sauce), shellfish (shrimp) • Gluten: no, the recipe is gluten-free • Not suitable for: people with fish and shellfish allergies
Suitable for
Family dinner, dinner with friends, quick weekday lunch, or a festive multi-course table.
FAQ
Why shouldn’t the broth boil?
Aromatic oils from lemongrass and galangal evaporate during a hard boil and the broth turns bitter. Keep it between 185 and 194°F, just below boiling.
Can I use peeled shrimp?
Yes, then use chicken or fish broth and add a tablespoon of shrimp paste to the soup. The flavor will be flatter, but the soup will be ready in twenty minutes.
How to make the soup milder for kids?
Remove the chile and serve it on the side. Reduce the heat by half and add a tablespoon of coconut milk, which dilutes capsaicin.
What can I substitute for galangal?
Ginger, but the flavor will be sharper and less citrusy. Use one-third less and add an extra stalk of lemongrass.
Why is the soup sour after reheating?
Lime changes when heated and the acid comes forward. When reheating, keep the temperature below 176°F and add fresh lime only to the finished bowl.
How to thicken the soup?
Tom Yum Goong is a clear soup and is not thickened. If you want a thicker version, add 1/2 cup coconut milk at the end and just warm it through.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in the oven at 175°F. Add flavor components (fish sauce, lime, sugar) at the end, otherwise the aroma disappears. • 10+ people: Prepare the base (paste, broth, or marinade) in double quantity and save half for the next day. Fill the wok at most two-thirds full, otherwise the ingredients steam instead of stir-fry.
Sides and Serving
Serving: Serve the soup in deep bowls, with a side of rice. Put a bowl of chile flakes and fresh cilantro on the table.
Storage and Reheating
Refrigerator: 3 days • Freezer: 1 month • Reheating: Refrigerator: 3 days • Freezer: 1 month • Reheating: over low heat to 176°F, add lime and cilantro only to the heated soup
Satay Gai – Grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass, and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken, and Thai basil
Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts
Som Tam – spicy green papaya salad with chile, lime, fish sauce, and peanuts
Som Tam – spicy green papaya salad with chile, lime, fish sauce, and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chile, and garlic, served with rice and a fried egg
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
More recipes you might like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, methods, and nutritional values.
Photo gallery from the process
Photos from the community: Cook, take a photo, and share your result.
You can upload photos in the comments below or send them by email.
Did you film a video of our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’ll be happy to publish it and help promote you and your content.
Most common mistakes
- Shrimp broth from shells – Don’t boil the shells hard or long; the broth turns bitter. Ten minutes below boiling is enough; longer boiling adds bitterness.
- Aromatic base – Bruised and torn herbs are removed from the broth. If left in the pot, they release bitter compounds over time.
- Shrimp, mushrooms, and tomatoes – If you cook shrimp too long, they become rubbery. Three minutes in hot broth is enough; the rest is done by the heat of the bowl.
- Chile and seasoning – Lime added to boiling broth loses its aroma and the soup turns bitter. Always add it off the heat, just before serving.