Cooking Lucid
Tom Yum Goong
Hot and sour Thai soup with plump shrimp, lemongrass, galangal, and lime. Fiery, fragrant, and the ultimate Thai comfort soup.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Aromatics and broth
- 4 cups chicken broth
- 2 stalks lemongrass (bruised, cut into pieces)
- 4 slices galangal
- 4 kaffir lime leaves
- 3 Thai chilies (smashed)
- 2 tbsp fish sauce
- 1 tbsp lime juice
Step 2 — Shrimp and mushrooms
- 1 lb large shrimp (peeled, deveined)
- 1 cup straw mushrooms
- 1 medium tomato (quartered)
- 1 tbsp roasted chili paste (nam prik pao, optional)
Step 3 — Finish
- 3 tbsp lime juice (more to taste)
- 2 tbsp fish sauce (more to taste)
- Fresh cilantro
- Steamed jasmine rice (optional)
Instructions
- 1
Build the broth
Bring broth to a boil with lemongrass, galangal, lime leaves, and chilies. Simmer 5 minutes to infuse.
- 2
Add shrimp
Add mushrooms, tomato, and chili paste. Simmer 2 minutes. Add shrimp and cook until just pink, about 2–3 minutes.
- 3
Season and serve
Remove from heat. Stir in lime juice and fish sauce. Taste — tom yum should be boldly sour, salty, and spicy. Garnish with cilantro.
Nutrition per serving: 220 cal · 28g protein · 8g carbs · 4g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
