Tom Yum Goong — Spicy & Sour Shrimp Soup
Thailand's beloved hot-and-sour soup bursting with aromatic lemongrass, galangal, kaffir lime leaves, and plump shrimp. A comforting bowl that balances spice, citrus, and umami in every spoonful.
Servings
Ingredients
Nutrition
Per serving
Steps
Flavor the broth
In a medium pot, bring the stock to a boil over high heat. Add the lemongrass, slices and , then lower the heat so it bubbles gently for 5 minutes.
- 1 liter stock
- 3 stalks lemongrass
- 5 slices
- 5
✅ Done when: the broth smells fragrant and is lightly simmering
Add mushrooms and chiles
Add the mushrooms and crushed chiles to the simmering broth. Cook over medium heat for 3-4 minutes; use fewer chiles if you want it less spicy, since they get hotter the longer they cook.
- 200g mushrooms
- 3 Thai chiles
✅ Done when: mushrooms are tender
Stir in the chili paste
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Cook the shrimp
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Add lime and fish sauce
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Serve
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Flavor the broth
In a medium pot, bring the stock to a boil over high heat. Add the lemongrass, slices and , then lower the heat so it bubbles gently for 5 minutes.
- 1 liter stock
- 3 stalks lemongrass
- 5 slices
- 5
✅ Done when: the broth smells fragrant and is lightly simmering
Add mushrooms and chiles
Add the mushrooms and crushed chiles to the simmering broth. Cook over medium heat for 3-4 minutes; use fewer chiles if you want it less spicy, since they get hotter the longer they cook.
- 200g mushrooms
- 3 Thai chiles
✅ Done when: mushrooms are tender
Stir in the chili paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add lime and fish sauce
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Serve
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The Story Behind the Dish
Tom Yum has roots in the waterways of central Thailand, where river shrimp were abundant and aromatic herbs grew wild along the banks. The name itself tells you the cooking method: 'tom' means boiling, and 'yum' refers to the Thai tradition of mixing sour and spicy flavors.
The soup evolved from simple fisherman's broths into a refined dish during the Rattanakosin period (1782 onwards). The addition of galangal, lemongrass, and kaffir lime leaves — Thailand's holy trinity of aromatics — transformed it into something extraordinary.
In 2021, Thailand began a campaign to have Tom Yum Goong recognized by UNESCO as an Intangible Cultural Heritage, reflecting its deep significance to Thai identity and culinary tradition.
⭐ Why It's Famous
Tom Yum perfectly embodies the Thai philosophy of balancing flavors — sour lime, spicy chili, salty fish sauce, and fragrant herbs create a soup that is simultaneously comforting and electrifying. It has become the benchmark against which all other Thai soups are measured.
💡 Fun Fact
Research from Thailand's Kasetsart University found that the herbs in Tom Yum — particularly galangal — contain compounds that may have anti-tumor properties, leading some to call it the world's healthiest soup.
Central Thailand
14.60°N, 100.60°E
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