Thai hot and sour shrimp soup with lemongrass, galangal, lime leaf, and mushrooms.
Tom yum goong (with shrimp) is the most famous version. The aromatics are not meant to be eaten; leave them in for presentation or strain.
Nam prik pao adds the characteristic red color; some versions omit it (tom yum nam sai). Evaporated milk can be added for creamy version (tom yum nam khon).
Ingredients
Scale
Measurement units
- Chicken broth
- Lemongrass stalks, smashed and cut into 2-inch pieces
- Galangal, sliced thin
- Kaffir lime leaves, torn
- Thai chiles, smashed
- Straw mushrooms or button mushrooms, halved
- Cherry tomatoes, halved
- Large shrimp, peeled and deveined
- Nam prik pao (roasted chili paste)
- Fish sauce
- Sugar
- Fresh lime juice
- Fresh cilantro leaves
Ingredients
Scale
Measurement units
- Chicken broth
- Lemongrass stalks, smashed and cut into 2-inch pieces
- Galangal, sliced thin
- Kaffir lime leaves, torn
- Thai chiles, smashed
- Straw mushrooms or button mushrooms, halved
- Cherry tomatoes, halved
- Large shrimp, peeled and deveined
- Nam prik pao (roasted chili paste)
- Fish sauce
- Sugar
- Fresh lime juice
- Fresh cilantro leaves
Instructions
Build the aromatic broth
Build the aromatic broth
Build the sauce
Build the sauce
Cook the shrimp and finish
Cook the shrimp and finish
Before you cook
Cook notes
- • Tom yum goong (with shrimp) is the most famous version.
- • The aromatics are not meant to be eaten; leave them in for presentation or strain.
- • Nam prik pao adds the characteristic red color; some versions omit it (tom yum nam sai).
- • Evaporated milk can be added for creamy version (tom yum nam khon).
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