Sour Spicy Shrimp Soup

Tom Yum Goong

Preparation info
  • Serves


    as part of a multi-course meal
    • Difficulty


    • Ready in

      30 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

Many Thai restaurants in the U.S. make Tom Yum Goong with chicken stock, but in Thailand this soup is made strictly with water, which I think creates a much brighter and cleaner flavor to complement the shrimp.


  • 3 cups (750 ml) water
  • 4 kaffir lime leaves, torn in half (optional)


  1. Bring water, kaffir lime leaves (if using), galangal, and lemongrass to a boil over medium heat.
  2. Add the mushrooms, fish sauce, and lime juice. Cook slowly and uncovered for 5 minutes. Add the chili and tomatoes and cook for 5 more minutes. Remove from heat. Add the shrimp and let stand for 4–5 minutes until shrimp is cooked through, stirring gently. Stir in th