Tom Yum Goong: A Taste of Thailand

Tom Yum Goong, or Spicy Thai Shrimp Soup, is a quintessential dish that embodies the bold flavors of Thai cuisine. Here’s a concise guide to crafting this delightful soup at home.


10-12 large shrimp, peeled and deveined
4 cups chicken broth or shrimp stock
2 stalks lemongrass, cut into 2-inch pieces and bruised
3-4 kaffir lime leaves, torn

3-4 slices galangal or ginger
2-3 Thai bird’s eye chilies, crushed (adjust to taste)
200g straw mushrooms, halved
2-3 tablespoons fish sauce
1-2 tablespoons lime juice
1-2 tablespoons chili paste (nam prik pao)
1 small tomato, cut into wedges
Fresh cilantro leaves for garnish


    Prepare the Broth:

    In a pot, bring the chicken broth (or shrimp stock) to a boil.
    Add lemongrass, kaffir lime leaves, and galangal (or ginger). Simmer for 5-10 minutes to infuse flavors.

    Add Seasonings:

    Stir in fish sauce, lime juice, and chili paste (nam prik pao). Adjust the amounts to achieve a balance of salty, sour, and spicy flavors.

    Cook Shrimp and Vegetables:

    Add shrimp and mushrooms to the pot. Cook until shrimp turn pink and opaque, about 3-5 minutes.

    Finish with Tomatoes and Herbs:

    Add tomato wedges and cook briefly until just softened.
    Remove from heat. Taste and adjust seasoning if needed.


    Ladle the hot soup into serving bowls.
    Garnish with fresh cilantro leaves for a burst of aroma and color.

Tips for Authenticity:

Ingredients: Use authentic Thai ingredients like galangal, kaffir lime leaves, and Thai bird’s eye chilies for the most genuine flavors.
Adjust Spice Levels: Tom Yum Goong is known for its spiciness, but you can adjust the amount of chilies according to your preference.
Balance Flavors: The soup should be a harmonious balance of sourness, spiciness, and saltiness, with a hint of sweetness from the shrimp.