Thai
👍 Beginner Friendly
45 mineasy
ThaiDinner
Recipe Story
origins & traditionsTom Yum Goong is Thailand's most famous soup, representing the perfect harmony of hot, sour, salty, and aromatic flavors that define authentic Thai cuisine. This iconic dish features fresh prawns swimming in a clear, intensely flavored broth infused with lemongrass stalks, galangal slices, kaffir lime leaves, and Thai chilies. The soup gets its characteristic tang from fresh lime juice and its depth from fish sauce, while mushrooms and tomatoes add texture and earthiness. Cherry tomatoes burst with sweetness, balancing the heat from roasted chili paste. Cilantro leaves provide a fresh, herbaceous finish. This one-pot wonder comes together quickly, making it perfect for weeknight dinners when you crave bold, complex flavors. The aromatic steam rising from the bowl is almost as intoxicating as the first spoonful, which delivers an explosion of flavors that dance on your palate. Whether served as a starter or main course, Tom Yum Goong embodies the soul of Thai cooking—vibrant, balanced, and utterly unforgettable.
Instructions
step by step0/6 done
Bring 6 cups of water to a boil in a large pot over high heat. Add lemongrass stalks (bruised with the back of a knife), galangal slices, and kaffir lime leaves. Let simmer for 5 minutes to release the aromatics.
Add the mushrooms and bring back to a gentle boil. Cook for 3 minutes until mushrooms are tender.
Add the prawns and cherry tomatoes. Cook for 3-4 minutes until prawns turn pink and are cooked through. Do not overcook or prawns will become rubbery.
Reduce heat to low. Stir in fish sauce, lime juice, and roasted chili paste. Taste and adjust seasoning—the soup should be hot, sour, and slightly salty.
Add Thai chilies (whole for mild heat, crushed for more intensity). Remove from heat immediately to preserve the fresh citrus notes.
Ladle into serving bowls and garnish generously with fresh cilantro leaves. Serve immediately while piping hot.
Tom Yum Goong Soup
4.4 (16)
An aromatic and spicy hot-and-sour soup featuring succulent prawns, fragrant lemongrass, galangal, and kaffir lime leaves in a perfectly balanced broth that awakens all your senses.
medium
35 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 500 grams shrimp, peeled and deveined
- 1 1/2 cups mushrooms, halved
- 8 pieces tomatoes, halved
Seasonings
- 3 tablespoons fish-sauce
- 3 pieces lime, juiced
- 2 teaspoons hot-sauce (optional)
Aromatics
- 4 teaspoons ginger, thinly sliced
- 3 cloves garlic, crushed
- 1 pieces onions, sliced (optional)
Garnish
- 4 tablespoons cilantro, chopped
Chef Tips
expert advice•For the best flavor, use fresh lemongrass and galangal rather than dried versions.
•If you cannot find galangal, fresh ginger works as a substitute though the flavor will be slightly different.
•The traditional version uses whole prawns with shells and heads for maximum flavor—shells can be removed before eating or serve with shell-on for authenticity.
•For a richer soup, add 2 tablespoons of nam prik pao (Thai roasted chili paste) which adds depth and a subtle sweetness.
•Adjust the number of chilies based on your heat tolerance.
•To make this soup vegetarian, substitute prawns with firm tofu and use soy sauce instead of fish sauce.
•The soup tastes even better the next day as flavors meld, but add fresh lime juice before serving for brightness.
•For a meal, serve with steamed white rice or rice noodles.
•Evaporated milk or coconut milk can be added for a creamier Tom Yum variation called Tom Yum Goong Nam Khon.
