Tom Yum Goong
Thai Hot & Spicy Soup With Shrimp

Photo of completed Tom Yum Goong

This scrumptious Tom Yum Goong, or Thai hot and spicy soup with shrimp, is a very popular soup and very easy to make. Either you like it creamy or the classic clear version, this mouth-watering and delicious soup is a must-try. Fresh herbs like lemongrass,kaffir lime leaves and galangal make this soup aromatic and flavourful. Simply enjoy this soup on its own or serve this soup with rice or noodles.

Ingredients:

  • 9-12 Large/Medium Shrimps (shell-on,deveined)
  • 2-3 Tablespoons Mae Pranom Thai Chili Paste
  • 5 cups of vegetable broth or water (-/+ adjustable,homemade/store bought)
  • 4-5 Fresh Kaffir Lime Leaves (slice or tear it up)
  • 2 Stalks Fresh Lemongrass (bottom part,cut in half & slightly smash it up)
  • 3-4 Thick Slices Fresh Galangal
  • 2 Shallots/Gold Pearl Onion (slice them up)
  • 2-2 ½ Tablespoons Fish Sauce
  • 4-5 Fresh Bird’s Eye Chilies (less if can’t take the heat, remove the seeds and slice them up)
  • 1 (16 oz.) Can/Fresh Oyster Mushrooms/Straw Mushrooms/Button Mushrooms (your choice,drained & rinsed)
  • Some Fish Balls/Fish Cake/Surimi (optional)
  • 1 Tomato ( small,any kind & cut into wedges)
  • ¼ -½ Cut Fresh Lime
  • 1 Stalk Fresh Cilantro/Parsley (chop them up)
  • 1 Tablespoon Coconut Palm Sugar/Granulated White Sugar (-/+ adjustable to taste)
  • ⅛ Cup Coconut Milk or Evaporated Milk (optional)
  • Salt to taste

Instructions:

  1. Bring vegetable broth/water to a small boil in a medium-sized saucepan over medium-high heat.
  2. Prepare the kaffir lime leaves, galangal, lemongrass, shallots, shrimp, mushroom, cilantro, bird's eye chili, fish ball/fish cake and surimi while waiting for the broth/water to boil.
  3. When you notice small bubbles in the saucepan, add galangal, lemon grass, kaffir lime leaves, sliced shallots and Thai chili paste.
  4. Stir everything together and let it simmer for one minute or so to get the herbs' flavor out.
  5. Add fish sauce and stir before adding in sliced bird's-eye chili.
  6. Stir and let them cook for a minute.
  7. If you're using it today, toss in some fish balls or fish cakes. Otherwise, skip this.
  8. Add the shrimp and stir again. Let them cook for another 1-2 minutes.
  9. Add chopped coconut palm sugar or sugar, salt, and coconut milk or evaporated milk (omit if you want a clear version). Stir to mix and let it cook for 1 minute.
  10. Add the oyster mushrooms, surimi and tomato wedges.
  11. Let them simmer at medium heat for another minute before adding in your chopped cilantro or parsley.
  12. At this point, check if the shrimp and fish balls are all cooked through.
  13. Do your final taste test for sugar and salt before turning off the heat.
  14. Squeeze some lime juice before serving.
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Tips & Notes:

  1. Mae Pranom Thai Chili Paste can be purchased online or at major Asian grocery stores. You can use your favorite brand of Thai chili paste instead of this.
  2. Adjust the spiciness according to your taste. If you can take the heat, add a few more. If not, reduce the chili. You can leave chillies whole or slice them up,your choice.
  3. Double the recipe ingredients for a big serving.
  4. You can use frozen or fresh shrimp. But keep the shell-on. We used frozen, shell-on, and deveined shrimp.
  5. We used vegetable broth today but you can use water. Sometimes we use homemade seafood stock or chicken stock too.
  6. Adjust the liquid accordingly.
  7. You can find fresh galangal, kaffir lime leaves, and lemongrass in most Asian grocery stores.
  8. We added assorted fish balls and fish cakes, but this is optional.
  9. You can substitute coconut palm sugar with granulated white sugar.
  10. You can use any kind of mushroom, but we used oyster mushrooms.
  11. We used mini gold pearl onions, but you can substitute with shallots, white onions, or sweet onions.
  12. You can use your favorite kind of fresh tomato.
  13. We used coconut milk for a slight creamy version but you can use evaporated milk if you prefer. This is optional if you prefer a clear version.
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