Tom Yum Goong
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime
Ingredients:
1 liter (4 cups) water or chicken stock
2 stalks lemongrass, trimmed and smashed
3 slices galangal (or ginger if unavailable)
5 kaffir lime leaves, torn
2 Thai bird’s eye chilies, crushed (adjust to taste)
200g (7 oz) fresh shrimp, peeled and deveined
150g (5 oz) mushrooms, halved (straw mushrooms or button)
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 teaspoon sugar
2 tablespoons Thai chili paste (nam prik pao)
1 small tomato, cut into wedges (optional)
Fresh cilantro, chopped, for garnish
Directions:
In a medium saucepan, bring the water or stock to a boil.
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth.
Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through.
Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes.
Taste and adjust balance of salty, sour, and spicy as desired.
Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 2–3 servings
#tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai
This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime
Ingredients:
1 liter (4 cups) water or chicken stock
2 stalks lemongrass, trimmed and smashed
3 slices galangal (or ginger if unavailable)
5 kaffir lime leaves, torn
2 Thai bird’s eye chilies, crushed (adjust to taste)
200g (7 oz) fresh shrimp, peeled and deveined
150g (5 oz) mushrooms, halved (straw mushrooms or button)
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 teaspoon sugar
2 tablespoons Thai chili paste (nam prik pao)
1 small tomato, cut into wedges (optional)
Fresh cilantro, chopped, for garnish
Directions:
In a medium saucepan, bring the water or stock to a boil.
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth.
Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through.
Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes.
Taste and adjust balance of salty, sour, and spicy as desired.
Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 2–3 servings
#tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai
This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.
Tom Yum Goong
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime
Ingredients:
1 liter (4 cups) water or chicken stock
2 stalks lemongrass, trimmed and smashed
3 slices galangal (or ginger if unavailable)
5 kaffir lime leaves, torn
2 Thai bird’s eye chilies, crushed (adjust to taste)
200g (7 oz) fresh shrimp, peeled and deveined
150g (5 oz) mushrooms, halved (straw mushrooms or button)
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 teaspoon sugar
2 tablespoons Thai chili paste (nam prik pao)
1 small tomato, cut into wedges (optional)
Fresh cilantro, chopped, for garnish
Directions:
In a medium saucepan, bring the water or stock to a boil.
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth.
Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through.
Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes.
Taste and adjust balance of salty, sour, and spicy as desired.
Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 2–3 servings
#tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai
This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.
