Thai · Soup · Free recipe
Tom Yum Goong Shrimp Soup
Lemongrass and lime brighten a clear mushroom-and-shrimp broth.
- Active preparation
- 25 min
- Cooking
- 30-40 min
- Makes
- 4 small bowls
- Additional time
- None
At the table
A home-kitchen version.
This clear tom yum goong brings shrimp and mushrooms together in a broth scented with lemongrass, galangal and makrut lime leaves. Lime juice goes in after cooking for a fresh finish.
The tough aromatics are strained out before the vegetables and shrimp are added. This makes the home version easy to serve without leaving diners to separate fibrous stalks from their bowls.
The recipe
Tom Yum Goong Shrimp Soup
Makes 4 small bowls
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Saucepan; sieve; thermometer
Allergen notes
Shellfish; fish; check fish sauce
Method
Prepare clean ingredients. Keep shrimp refrigerated while you tear mushrooms and halve washed tomatoes. Cut the tender lower lemongrass stalks into five-centimetre lengths and bruise them. Slice galangal thinly, tear lime leaves, and halve the chilli without touching your eyes.
Make an aromatic infusion. Bring stock to a simmer in a medium saucepan with lemongrass, galangal, lime leaves and chilli. Cover loosely and simmer ten to twelve minutes. Do not add lime juice yet; its fresh acidity is reserved for the finish.
Strain before serving. Pour the infusion through a sieve into a heatproof vessel, discard the tough herbs and chilli, and return broth to the cleaned pan. This home version removes inedible aromatics instead of asking diners to find them in their bowls.
Cook the vegetables. Add mushrooms, tomatoes, palm sugar and fish sauce. Simmer five to seven minutes until the mushrooms are tender and the sugar has dissolved. Keep the liquid gently bubbling; a hard rolling boil is unnecessary for the delicate shrimp.
Finish the seafood. Add shrimp, stir to separate them, and simmer three to six minutes according to size. Check the thickest shrimp reach 63 C; pink colour alone is not the test. Once safe, remove the saucepan from the heat.
Add the fresh finish. Stir in all lime juice, divide broth and solids among four bowls, and scatter coriander. Serve promptly. Refrigerate spare soup in shallow containers within two hours, use within two days and reheat once to 74 C.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Galangal and ginger are different ingredients. Look for fresh or frozen galangal for the aromatic profile described here.
- Have the lime juice measured before the shrimp finish cooking so the soup can be served promptly.
Common questions
Does this tom yum contain coconut milk?
No. This is a clear-broth adaptation without coconut milk, evaporated milk or chilli jam.
Why remove the lemongrass and lime leaves?
They flavour the stock, but the tough pieces are not pleasant to eat. Straining keeps the finished soup free of those inedible aromatics.
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