Tom Yum Goong (Hot & Sour Shrimp Soup)
A vibrant and aromatic Thai hot and sour soup, bursting with the fresh flavors of lemongrass, galangal, makrut lime leaves, and a perfect balance of spicy, sour, and savory notes. This recipe covers both the traditional clear (Nam Sai) and creamy (Nam Khon) versions.
Servings 4 Servings
Calories 156kcal
Ingredients
- 1 lb fresh shrimp peeled and deveined, with tails on or off
- 4 cups chicken or shrimp stock
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 6-8 slices galangal
- 5-7 makrut kaffir lime leaves, torn
- 3-5 fresh Thai bird's eye chilies bruised or sliced (adjust to taste)
- 1/2 cup oyster or straw mushrooms halved
- 1/2 white onion thinly sliced
- 1-2 Roma tomatoes cut into wedges
- 3-4 tbsp fish sauce
- 3-4 tbsp fresh lime juice
- 1-2 tsp granulated sugar
- Optional: 1/4 cup evaporated milk for creamy Tom Yum Goong Nam Khon
- Optional: 1 tbsp Thai chili paste Nam Prik Pao
Instructions
Prepare the aromatics:
- Bruise the lemongrass stalks by smashing them with the back of a knife or mortar and pestle. Slice the galangal. Tear the makrut lime leaves to release their aroma. Bruise or slice the fresh Thai chilies.
Bring the stock to a simmer:
- In a medium pot, bring the chicken or shrimp stock to a gentle simmer over medium heat.
Infuse the broth:
- Add the bruised lemongrass, sliced galangal, and torn makrut lime leaves to the simmering stock. Let simmer for 5-7 minutes to allow the flavors to infuse.
Add vegetables:
- Add the sliced white onion, tomatoes, and mushrooms to the pot. Cook for 2-3 minutes until they start to soften.
Add protein:
- Add the peeled shrimp to the soup. Cook for only 2-3 minutes, or until the shrimp turn pink and are just cooked through. Be careful not to overcook them, as they can become rubbery.
Season the soup:
- Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and sugar. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, lime juice for sourness, or sugar to balance.
For creamy Tom Yum (Nam Khon):
- If making the creamy version, stir in the evaporated milk and Thai chili paste at this stage.
Serve hot:
- Ladle the Tom Yum soup into bowls. Garnish with fresh cilantro if desired. Serve immediately, typically with jasmine rice.
Notes
Nutrition Facts (per serving):
- Calories: 156cal (8%)
- Carbohydrates: 15g (5%)
- Protein: 21g (42%)
- Fat: 2g (3%)
- Saturated Fat: 1g (6%)
- Cholesterol: 191mg (64%)
- Sodium: 2821mg (123%)
- Potassium: 593mg (17%)
- Fiber: 2g (8%)
- Sugar: 7g (8%)
- Vitamin A: 287IU (6%)
- Vitamin C: 16mg (19%)
- Calcium: 138mg (14%)
- Iron: 3mg (17%)