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Tom Yum Goong | Thai Lemongrass Soup with Shrimp

A vibrant and aromatic Thai soup featuring fresh shrimp, lemongrass, and a medley of spices that brings warmth and comfort to any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2.5 cups fresh water Use fresh, filtered water for the best result.
  • 2 stalks lemongrass Choose firm, fragrant stalks.
  • 10 leaves kaffir lime leaves Should be fresh for the fullest flavor.
  • 1 thumb-size galangal A must for authentic taste—don’t substitute with ginger.
  • 4 shallots Sweet and mild, they add depth.
  • 5 Thai chilies Adjust according to your spice tolerance.
  • 1 medium Roma tomato Juicy and sweet; cut it into wedges.
  • 7 ounces straw mushrooms These add a delightful texture, but you can use button mushrooms as a substitute.
  • 5 leaves culantro Different than cilantro, culantro has a bolder flavor.
  • 15 fresh shrimp Peel and devein but keep the tails on for presentation.
  • 1 tablespoon fish sauce This enhances the umami—look for a high-quality Thai brand.
  • 0.5 tablespoon sugar Just enough to balance the acidity.
  • 3.5 tablespoons freshly-squeezed lime juice Brightens the dish, making it fresh and zesty!
  • 0.5 tablespoon Thai chili paste (nam prik pao) For that smoky, rich undertone specific to this dish.

Method
 

Preparation
  1. Begin by boiling 2 1/2 cups of water in a pot over medium heat.
  2. Chop off the roots of the lemongrass, discard the roots and outermost leaf, and cut the remaining stalks into 1-inch strips.
  3. Hand-tear the kaffir lime leaves to release their fragrant oils.
  4. Thinly slice the galangal root and prepare the shallots by peeling and cutting them in half.
  5. In a mortar, gently pound the lemongrass, galangal, and shallots together just enough to bruise them.
Cooking
  1. Add the fragrant mix to the boiling water and allow to boil for about 10 minutes.
  2. Gently pound the Thai chilies in the mortar or smash them with the back of your knife to release their heat and fragrance.
  3. Cut Roma tomato into wedges, and slice straw mushrooms in half.
  4. Add the tomato wedges and roughly chopped culantro to the pot.
  5. Prepare the shrimp by peeling, removing the head but leaving the tail on, deveining, and rinsing.
  6. Once the water is bubbling away, add the mushrooms and shrimp to the pot and cook for 2-3 minutes or until the shrimp turns pink.
  7. Season with fish sauce, sugar, spicy chilies, and Thai chili paste. Taste and adjust flavors if needed.
  8. Before turning off the heat, add the kaffir lime leaves for a final touch of fragrance.
  9. Add the fresh lime juice and taste-test again, making adjustments as necessary.
  10. Transfer the soup into a serving bowl and sprinkle with chopped culantro for color and freshness.

Notes

Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. For make-ahead, prepare the broth and infuse the herbs but add shrimp and veggies just before serving.