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Thai Shrimp Soup (Tom Yum Goong Soup) Recipe

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4.4 from 13 reviews

This authentic Thai Shrimp Soup, also known as Tom Yum Goong, is a vibrant and aromatic dish featuring plump shrimp simmered in a flavorful broth infused with lemongrass, kaffir lime leaves, galangal, and Thai chiles. Perfectly balanced with fresh lime juice, fish sauce, and fragrant herbs, this soup delivers a perfect harmony of spicy, sour, and savory flavors in every comforting bowl.

Ingredients

Shrimp and Aromatics

  • 3/4 pound 31/35 count shells and tail-on shrimp (about 24-26 shrimp)
  • 1 tablespoon canola oil
  • 10 cilantro stems (roughly chopped)
  • 2 small Thai chiles (cut in half and seeded)
  • 1 large stalk lemongrass (halved and smashed)
  • 6 Makrut lime leaves or kaffir lime leaves (twisted and pressed to release aroma)
  • 6 slices galangal (smashed with the side of a knife)
  • 4 slices fresh ginger (smashed with the side of a knife)
  • 1 garlic clove (smashed)

Broth and Flavorings

  • 3 cups water
  • 2 cups chicken broth
  • 1 tablespoon granulated sugar
  • 4 tablespoons fresh lime juice
  • 3 tablespoons fish sauce

Vegetables and Garnish

  • 1 cup fresh plum tomato (seeded and cut into wedges)
  • 1 cup small button mushrooms (quartered)
  • 1/2 cup fresh cilantro leaves

Instructions

  1. Prepare Shrimp and Shells: Shell and devein the shrimp, leaving the tails on. Set the shrimp and shells aside separately for later use.
  2. Cook Aromatics: Heat canola oil in a large stockpot over high heat. Add the shrimp shells and stir for 1 minute until they turn pink. Add cilantro stems, Thai chiles, lemongrass, kaffir lime leaves, galangal, ginger, and garlic. Sauté for 1 minute until fragrant to build the base flavor.
  3. Simmer Broth: Pour in water, chicken broth, and granulated sugar. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25 to 30 minutes, allowing the flavors to meld. After simmering, strain the broth to remove solids and return the clear broth to the pot.
  4. Add Final Ingredients: Stir in fresh lime juice, fish sauce, plum tomato wedges, and quartered button mushrooms. Bring the soup to a boil, then reduce to medium heat and cook for 3 to 4 minutes to soften the vegetables and blend flavors.
  5. Cook Shrimp: Add the prepared shrimp to the soup and simmer for 1 to 2 minutes until the shrimp turn opaque. Be careful not to overcook them to preserve their tenderness.
  6. Finish and Serve: Adjust seasoning by adding extra sugar or spice if desired. Remove from heat and top with fresh cilantro leaves. Serve immediately with lime wedges for added brightness.

Notes

  • Do not overcook the shrimp; they should be opaque and tender.
  • For authentic flavor, use fresh Makrut lime leaves and galangal if available.
  • Adjust the heat by adding more Thai chiles or removing seeds as preferred.
  • This soup can be enjoyed as an appetizer or a light main course.
  • Leftover broth can be refrigerated for up to 2 days but add shrimp fresh before serving.

Find it online: https://cookedbysarah.com/thai-shrimp-soup-tom-yum-goong-soup-recipe/