Thai
👍 Beginner Friendly
45 mineasy
ThaiLunch
Recipe Story
origins & traditionsTom Yum Goong is arguably the most famous soup in the world, representing the pinnacle of balance in flavor profiles. This centuries-old recipe combines the aromatic trinity of lemongrass, galangal, and lime leaves with the fiery heat of bird's eye chilies and the umami depth of fish sauce. Fresh prawns add sweetness and texture, while mushrooms provide earthiness. The soup base itself is a carefully orchestrated dance between sour lime juice, spicy chilies, salty fish sauce, and a subtle sweetness. Traditionally served family-style, this soup is both a comfort food and a sophisticated dish that showcases the complexity and precision required in cooking. Each ingredient plays a critical role, and the timing of their addition is essential to achieving the perfect harmony that makes Tom Yum Goong a beloved classic across generations.
Instructions
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Bring 6 cups of water to a boil in a large pot over high heat.
Add 3 stalks of lemongrass (bruised and cut into 2-inch pieces), 6 slices of galangal, and 8 torn lime leaves to the boiling water.
Let the aromatics simmer for 5 minutes to infuse the broth with their flavors.
Add 200g of sliced mushrooms and 3 chopped tomatoes to the pot.
Simmer for another 3 minutes until the mushrooms are tender.
Add 400g of peeled and deveined prawns to the pot.
Cook for 2-3 minutes until the prawns turn pink and are just cooked through.
Remove the pot from heat.
Stir in 4 tablespoons of fish sauce, 3 tablespoons of fresh lime juice, and 2 teaspoons of sugar.
Add 5-6 bird's eye chilies (smashed) and adjust to taste.
Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
Garnish with fresh cilantro leaves and serve immediately while hot.
Tom Yum Goong Soup
4.3 (21)
An aromatic hot and sour soup bursting with lemongrass, galangal, lime, and fresh prawns. This iconic central soup delivers layers of spicy, tangy, and savory flavors in every spoonful.
medium
45 min
4 servings
Ingredients
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Main Ingredients
- 400 grams shrimp, peeled and deveined
- 200 grams mushrooms, sliced
- 3 pieces tomatoes, quartered
Seasonings
- 4 tablespoons fish-sauce
- 2 pieces lime, juiced
Garnish
- 4 tablespoons cilantro, fresh leaves
Aromatics
- 6 teaspoons ginger, sliced galangal preferred
- 3 cloves garlic, minced (optional)
Chef Tips
expert advice•For the most authentic flavor, do not remove the lemongrass, galangal, and lime leaves before serving - they are traditionally left in the soup but not eaten.
•If you prefer a creamier version, add 3 tablespoons of evaporated milk or coconut milk at the end.
•The key to perfect Tom Yum is balancing the four main flavors: sour from lime, spicy from chilies, salty from fish sauce, and sweet from sugar.
•Start with less chili and add more gradually to suit your heat tolerance.
•Fresh prawns are essential - frozen prawns will not provide the same sweetness and texture.
•For a vegetarian version, substitute prawns with firm tofu and use soy sauce instead of fish sauce.
•You can also add other seafood like squid or mussels for variety.
•The soup tastes even better the next day as the flavors continue to meld.
