Thai Shrimp Soup (Tom Yum Goong Soup)

Tom Yum Goong Thai Shrimp Soup recipe in a bowl with spoon

Thai Shrimp Soup (Tom Yum Goong Soup)

Ready in under an hour, this hot and sour Thai shrimp soup boasts layer upon layer of flavor thanks to fresh aromatics like galangal, Makrut lime leaves, ginger, lemongrass, and cilantro.

Course Soup

Cuisine Thai

Keyword shrimp soup, thai soup

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 153kcal

Ingredients

¾ pound 31/35 count shells and tail-on shrimp , about 24-26 shrimp
1 tablespoon canola oil
10 cilantro stems , roughly chopped
2 small Thai chiles , cut in half and seeded
1 large stalk lemongrass , halved and smashed
6 Makrut lime leaves or kaffir lime leaves , twisted and pressed in your hands to release aroma
6 slices galangal , smashed with the side of a knife
4 slices fresh ginger , smashed with the side of a knife
1 garlic clove , smashed
3 cups water
2 cups chicken broth
1 tablespoon granulated sugar
4 tablespoons fresh lime juice
3 tablespoons fish sauce
1 cup fresh plum tomato , seeded and cut into wedges
1 cup small button mushrooms , quartered
½ cup fresh cilantro leaves

Instructions

Cook the soup stock aromatics. Shell and devein ¾ pound 31/35 count shells and tail-on shrimp, leaving the tails on and setting aside the shrimp and shells separately. Heat 1 tablespoon canola oil in a large stockpot over high heat. Add the reserved shrimp shells and cook while stirring for 1 minute until pink. Add 10 cilantro stems, 2 small Thai chiles, 1 large stalk lemongrass, 6 Makrut lime leaves or kaffir lime leaves, 6 slices galangal, 4 slices fresh ginger, and 1 garlic clove. Saute for 1 minute until fragrant.
Simmer the broth. Add 3 cups water, 2 cups chicken broth, and 1 tablespoon granulated sugar; bring to a boil. Reduce the heat to a simmer, cover, and cook for 25-30 minutes. Strain the broth and discard the solids.
Develop the Thai flavors. Add the stock back to the saucepan. Add 4 tablespoons fresh lime juice, 3 tablespoons fish sauce, 1 cup fresh plum tomato, and 1 cup small button mushrooms. Bring to a boil, reduce to medium, and cook for 3-4 minutes. Add the shrimp and simmer for 1-2 minutes until the shrimp turn opaque. Do not overcook. Taste for seasoning and add more sugar or spice to taste, top ½ cup fresh cilantro leaves, and serve with lime wedges.

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