Name: Tom Yum Goong (Sweet and Sour Shrimp Soup)
Prep time: 30 min
Cook time: 15 min
Yield: 4 people
Cuisine: Thailand
Ingredients: 8 raw shrimp ("Gambas" type, medium or large size); 200 oz ofbutton mushrooms (a beautiful mushroom / person); 2 lemongrass; 6 kaffir lime leaves; 2 galangal; 1 fish sauce (or nuoc mam); 1 lime (for the juice); 2 tomatoes; 16 fresh cilantro; 4 spring onions; 1 Thai chili paste (For a "moderately" spicy soup, reduce the amount if necessary); 4 coconut milk; 2 chili peppers (For a "moderately" spicy soup, reduce the amount if necessary); 1 water (or chicken broth)

appetizers creamy soups and clear soups lunar new year pisces

Updated on 14 March 2025 by

ratatouille

1 review 5 : Delicious

Cuisine

Thailand

Diet

Vegetarian Fish

Level

Easy

Preparation

30 minutes

Cooking

15 minutes

Here’s my go-to recipe for Thai shrimp soup, also known as Tom Yum Goong. I made this soup for the first time in Bangkok during a cooking class, and I was amazed that I could create this explosion of flavors—which is so incredible to us Westerners—all on my own. The secret lies mainly in finding the right ingredients and using a tried-and-true recipe. That’s certainly the case with this recipe, since I successfully made it again after returning to France!

Tom Yum-style soups are one of Thailand’s signature dishes. In addition to shrimp, you can make them not only with shrimp but also with chicken, beef, or pork, depending on your preference.

This dish makes a wonderful starter for a Thai- or Asian-inspired meal.

As for certain ingredients like galangal, kaffir lime leaves, or lemongrass, you’ll likely need to visit an Asian grocery store to find them.

Note: The recipe I’m sharing here is quite spicy, so if you have guests who are sensitive to spices, I recommend halving the amount of chili peppers and chili paste.

For

people

Add to shopping list

8 raw shrimp "Gambas" type, medium or large size
7 ¾ oz of button mushrooms a beautiful mushroom / person
2 lemongrass
6 kaffir lime leaves
2 galangal
1 fish sauce or nuoc mam
1 lime for the juice
2 tomatoes
16 fresh cilantro
4 spring onions
1 Thai chili paste For a "moderately" spicy soup, reduce the amount if necessary
4 coconut milk
2 chili peppers For a "moderately" spicy soup, reduce the amount if necessary
1 water or chicken broth

Preparing the condiments
- 1
  Slice the lemongrass into thin rounds, tear the lime leaves in half lengthwise, and remove the central vein. Fold them to release their aroma.
- 2
  Remove the stems from the chili peppers, cut them in half, and remove the seeds (unless you like it very spicy). Peel the galangal and slice it into thin strips.
Preparing the vegetables
- 3
  Meanwhile, cut the mushrooms into pieces and the tomatoes into wedges. Remove the seeds.
- 4
  Chop the onions and cilantro leaves. Set aside.
Preparing the shrimp
- 5
  Peel the shrimp, leaving the tails on for presentation (it also makes them easier to hold). Remove the "vein" along the back of the shrimp by splitting it in half.
Baking and assembly
- 6
  Bring the water or broth to a simmer in a Dutch oven or wok, then add the seasonings you’ve prepared. Simmer for about 3 minutes.
- 7
  Add the mushrooms and tomatoes to the casserole dish and cook over medium-high heat for another 5 minutes.
- 8
  Add the shrimp and cook for another 5 minutes.
- 9
  Add the coconut milk, lemon juice, fish sauce, and chili paste
Baking and Assembly
- 10
  Serve hot and garnish each bowl with cilantro leaves and chopped onions.