Summary: Tom Yum Goong – spicy and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, chili, and lime juice. Prepared by simmering aromatics in shrimp broth, poaching shrimp, and seasoning with fish sauce and roasted chili paste, taking 30 minutes for 6 servings.
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Category: Soups, Thai Cuisine
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Quick overview
- Dish: Tom Yum Goong
- Category: Soups, Thai Cuisine
- Cuisine: Thai
- Main ingredient: Jumbo shrimp, 1.5 lb (peeled and deveined with shells reserved)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 30 minutes (10 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Broth extraction and flash poaching
- Preparation types: Simmering, boiling
- Dietary info & Allergens: Crustaceans, fish
- Suitable for: Dinner parties, quick weeknight meals, spicy food lovers
- Nutritional values (per 1 serving): 180 kcal, Protein: 22 g, Fat: 6 g, Carbs: 8 g
- Storage: 2 days in the fridge, 1 months in the freezer
- Pairing: Thai Lager, Riesling, Jasmine iced tea
- In a nutshell: Vibrant Thai hot and sour soup packed with aromatic herbs, tender shrimp, and fiery chilies.
- Last updated: May 20, 2024
WAGUU says: “The secret to an authentic Tom Yum Goong lies in extracting rich flavor from the shrimp shells before adding the delicate aromatics.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Simmering at 212 °F (100 °C) |
| Number of servings: | 6 servings |
In a nutshell
Tom Yum Goong is the crown jewel of Thai soups, combining fiery bird’s eye chilies, tangy lime juice, earthy galangal, and fragrant lemongrass into an unforgettable culinary experience.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Jumbo shrimp | 1.5 lb | Peeled and deveined, shells reserved |
| Water | 6 cups | Filtered |
| Lemongrass | 3 stalks | Fresh, bruised and cut into 2-inch pieces |
| Galangal | 2 oz | Fresh, sliced into thin medallions |
| Kaffir lime leaves | 8 leaves | Fresh, torn in half |
| Bird’s eye chilies | 8 pieces | Fresh, smashed |
| Straw mushrooms | 1 cup | Canned or fresh, halved |
| Fish sauce | 3 tbsp | Premium quality |
| Thai chili paste (Nam Phrik Phao) | 2 tbsp | Authentic roasted chili paste |
| Lime juice | 4 tbsp | Freshly squeezed |
| Cilantro | 0.5 cup | Fresh leaves for garnish |
| Salt | 1 tsp | Fine sea salt |
Why you’ll love this recipe
- Authentic Flavors: Perfectly balanced hot, sour, salty, and aromatic profile true to Thai street food tradition.
- Lightning Fast: Ready from scratch in just 30 minutes with simple, accessible techniques.
- Light & Healthy: Naturally dairy-free, gluten-free, and packed with lean protein and immune-boosting herbs.
Success guaranteed: Following the step-by-step extraction method ensures a deeply flavorful broth without toughness.
Recipe overview
Prep: 10 min | Cooking: 20 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Thailand
Detailed instructions
Overall progress: 0% completed
Phase 1: Shell Broth Extraction – 10 min
Appliances: Stove
1. Combine 6 cups of water and the reserved shrimp shells in a 4-quart soup pot over high heat. Bring to a rolling boil at 212 °F (100 °C), then reduce heat to medium and simmer for 10 minutes until the liquid turns pale pink and fragrant. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the shells, and return the clear broth to the pot.
CP: Broth should be aromatic and clear pink.
Before moving to the next step:
Ensure all solid shell fragments are completely strained out before adding aromatics.
Phase 2: Infusing Aromatics – 5 min
Appliances: Stove
2. Return the strained shrimp broth to a simmer over medium heat. Add 3 stalks of bruised lemongrass, 2 oz of sliced galangal, and 8 torn kaffir lime leaves. Simmer gently for 5 minutes until the essential oils release into the broth and fill the kitchen with intense citrus fragrance.
CP: Herbs should be soft and aromatic.
Before moving to the next step:
Do not overboil the herbs or the aromatics may turn bitter.
Phase 3: Adding Mushrooms and Chilies – 3 min
Appliances: Stove
3. Add 1 cup of halved straw mushrooms and 8 smashed bird’s eye chilies into the simmering broth. Cook for 3 minutes until the mushrooms absorb the herbal flavors and soften slightly.
CP: Mushrooms tender and floating.
Before moving to the next step:
Keep the heat at a gentle simmer to prevent clouding the broth.
Phase 4: Poaching the Shrimp – 2 min
Appliances: Stove
4. Add 1.5 lb of peeled and deveined jumbo shrimp directly into the simmering soup. Cook for 2 minutes until the shrimp turn pink, opaque, and curl into a C-shape, reaching an internal temperature of 140 °F (60 °C).
CP: Shrimp fully opaque and pink.
Before moving to the next step:
Immediately turn off the heat after adding shrimp to prevent overcooking and rubbery texture.
Phase 5: Seasoning Off Heat – 0 min
Appliances: None
5. Turn off the heat completely. Stir in 3 tbsp of fish sauce, 2 tbsp of authentic roasted chili paste, and 1 tsp of fine sea salt until fully dissolved and the soup turns a rich orange hue.
CP: Chili paste fully emulsified.
Before moving to the next step:
Never boil lime juice, or the soup will develop a bitter taste.
Phase 6: Final Citrus Finish and Garnishing – 0 min
Appliances: None
6. Stir in 4 tbsp of freshly squeezed lime juice. Ladle the hot soup into bowls, garnish with 0.5 cup of fresh cilantro leaves, and serve immediately.
CP: Bright, pungent aroma balanced with sourness.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Soup pot | 4-quart | Medium stockpot | Boiling over if too small |
| Fine-mesh sieve | 8-inch | Colander lined with cheesecloth | Shell fragments passing through |
| Chef’s knife | 8-inch | Utility knife | Cuts from hard galangal |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 51.4 kcal | 180.0 kcal | 1080.0 kcal |
| Fat | 1.7 g | 6.0 g | 36.0 g |
| of which saturates | 0.3 g | 1.0 g | 6.0 g |
| Carbohydrates | 2.3 g | 8.0 g | 48.0 g |
| of which sugars | 1.1 g | 3.8 g | 22.8 g |
| Protein | 6.3 g | 22.0 g | 132.0 g |
| Salt | 0.3 g | 1.1 g | 6.6 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: Always simmer the shrimp shells to build a rich natural seafood stock before adding aromatics.
- Tip 2: Crush lemongrass stalks firmly with the back of a knife to rupture internal cells and release fragrant oils.
- Tip 3: Add lime juice strictly after turning off the heat to preserve its volatile citrus brightness.
- Tip 4: Adjust chili paste to taste depending on your desired spice tolerance level.
Scientific background
The complex flavor profile of Tom Yum Goong relies on volatile aromatic compounds like citral in lemongrass and gingerols in galangal. Boiling degrades these delicate essential oils, which is why herbs are simmered gently and citrus juice is added off-heat.
Fine Dining – Professional techniques
- Plate composition: Serve in warmed white porcelain bowls with whole herbs artfully arranged.
- Texture contrasts: Combine tender poached shrimp with crisp-tender mushrooms.
- Temperature contrast: Serve piping hot to volatilize essential aromatic oils.
- Aromatic garnishes: Top with micro-cilantro and a single drop of chili oil.
Sensory radar
- Appearance: Translucent reddish-orange broth with pink shrimp and green herbs.
- Aroma: Pungent, citrusy, and spicy with distinct lemongrass and galangal notes.
- Taste: Harmonious balance of fiery spice, sour lime, savory umami, and salty depth.
- Texture: Clean broth with tender, succulent shrimp and firm mushrooms.
Pairing
- BEER: Crisp Thai Lager
- WINE: Off-dry German Riesling
- NON-ALCOHOLIC: Lemongrass iced tea with lime
Various preparation methods
- Tom Yum Nam Khon: Add evaporated milk or coconut milk at the end for a creamy variation.
- Vegetarian Tom Yum: Substitute vegetable broth and firm tofu for shrimp and shells.
Allergens and dietary information
Contains: Crustaceans, fish • Gluten: Naturally gluten-free • Not suitable for: Shellfish allergy, vegetarian
Suitable for
Dinner parties, quick weeknight meals, spicy food lovers
Substitution guide
- Straw mushrooms: Button mushrooms or shiitake mushrooms
FAQ
Can I eat the lemongrass and galangal pieces?
No, lemongrass and galangal are extremely fibrous and used purely for infusing flavor into the broth.
Why did my soup turn bitter?
Boiling lime juice or over-simmering kaffir lime leaves can release bitter compounds.
Can I use pre-peeled shrimp?
Yes, but you will lose the rich depth of flavor provided by simmering the shrimp shells.
How spicy is this soup?
It is moderately to very spicy due to the bird’s eye chilies and chili paste, easily adjusted to taste.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by 2 and use a larger 8-quart stockpot • 20+ people: Prepare the shell broth and aromatics in two separate batches to maintain optimal flavor extraction.
Sides and serving
- Steamed Jasmine Rice – fragrant grain base to absorb the spicy broth (not included in the recipe)
- Cucumber Salad – refreshing crisp side to cool the palate (not included in the recipe)
Serving: Serve piping hot in individual bowls with extra lime wedges on the side.
Storage and reheating
Fridge: 2 days • Freezer: 1 months • Reheating: Reheat gently on the stove over medium-low heat until hot, without boiling vigorously.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling lime juice – Causes the soup to develop a harsh bitter taste.
- Overcooking shrimp – Results in rubbery, tough shrimp texture.
- Skipping shell broth – Deprives the soup of deep umami seafood flavor.
- Leaving fibrous herbs uncut – Makes eating unpleasant due to woody texture.