Thai Tom Yum Goong (Spicy and Sour Shrimp Soup)
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A classic and authentic Thai Spicy and Sour Shrimp Soup (Tom Yum Goong) made with fresh river prawns, aromatic herbs like lemongrass, kaffir lime leaves, and a rich homemade shrimp shell broth.
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🍳 Cooking Flow
Prepare and slice the mushrooms, lemongrass, kaffir lime leaves, chilies, and cilantro. → Clean the shrimp by peeling the bodies while keeping heads and tails on, and boil the shells for 10 minutes to make shrimp stock. → Mix the chili paste, fresh chilies, and lime juice directly in the serving bowl. → Boil the stock with the aromatic herbs, then season with fish sauce, sugar, and add mushrooms. → Add raw shrimp, cook for 2 minutes, then pour the hot soup into the serving bowl over the seasoning paste, stir and garnish.
Cooking Steps
Brief Cooking Order
Prepare and slice the mushrooms, lemongrass, kaffir lime leaves, chilies, and cilantro. → Clean the shrimp by peeling the bodies while keeping heads and tails on, and boil the shells for 10 minutes to make shrimp stock. → Mix the chili paste, fresh chilies, and lime juice directly in the serving bowl. → Boil the stock with the aromatic herbs, then season with fish sauce, sugar, and add mushrooms. → Add raw shrimp, cook for 2 minutes, then pour the hot soup into the serving bowl over the seasoning paste, stir and garnish.
Introduction
A classic and authentic Thai Spicy and Sour Shrimp Soup (Tom Yum Goong) made with fresh river prawns, aromatic herbs like lemongrass, kaffir lime leaves, and a rich homemade shrimp shell broth.
Step 1
Slice the fresh mushrooms into thin pieces.
Step 2
Cut the lemongrass diagonally and cut or tear the kaffir lime leaves in half.
Step 3
Cut the cilantro, separating the leaves (for garnish) and roughly chopping the stems (for the broth).
Step 4
Diagonally slice or smash the fresh Thai chilies.
Step 5
Peel the shrimp bodies, leaving the heads and tails intact. Cut down the back to remove the vein, and set aside the shells for stock.
Ingredients List
Important Notes
Leaving the shrimp heads on adds a rich flavor and beautiful red color to the broth.
Do not boil the lime juice and chili paste directly in the soup pot, as boiling lime juice can turn it bitter; instead, mix them in the serving bowl and pour the hot soup over them.
Do not overcook the shrimp, or they will shrink and become tough.
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