Thai hot and sour soup with shrimp or Tom Yum Goong

Thai Hot and Sour Soup with Shrimp



  • 1 lb of shelled Shrimp
  • 4 cups Chicken stock
  • 2 stalks Lemongrass, crushed
  • 1 piece of galangal, thinly sliced
  • 4 pieces of kaffir lime leaves
  • 1 piece of Thai chilies
  • 0.5 cup Coconut milk, using the creamy part
  • 4 cups sliced Button mushrooms, or Asian mushroom varieties
  • 0.25  cup Thai chili paste
  • 2 tablespoons good quality Fish sauce
  • 0.25 cup Lime juice
  • 0.25 cup Cilantro, finely chopped

Thai hot and sour soup or Tom Yum can be made with any kind of protein you want; such as chicken, fish, or completely vegetarian by substituted chicken stock with vegetable broth. Moreover; mushrooms, squashes, or eggplant can be used in place of meat.




  1. Bring chicken stock to a boil then lower the heat to simmer. Next add lemongrass, galangal, kaffir lime leaves, and chilies. Then let simmer for about 5 minutes.
  2. Stir in coconut milk and bring to boil. Add mushrooms and cook until mushrooms are done. The process should take less than 2 minutes.
  3. Add chili paste and fish sauce. Then place the shrimps into the soup and cook for about 30 seconds.
  4. Turn off the heat and add lime juice. Season to taste with sugar, fish sauce, or extra lime juice if preferred.
  5. Garnish with cilantro and serve with a bowl of steamed jasmine rice.

Thai hot and sour soup with shrimp or called Tom Yum Goong is one of the most popular Thai soup. Easy to make for a quick weeknight meal. Furthermore, wonderful flavor and aromatic herbs make this soup a winner! Bon Appetit!

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