Tom Yum Goong (Thai Hot & Sour Shrimp Soup)

Tom yum goong is the soup that defines Thai flavour: hot, sour, salty and aromatic all at once. A clear, prawn-shell broth is perfumed with bruised lemongrass, galangal and kaffir lime leaves, then seasoned at the end with lime juice, fish sauce and a hit of chili. It comes together in about 30 minutes and tastes like a Bangkok night market in a bowl.

Why this recipe works

• Build the broth from the shells — simmering the prawn heads and shells first gives the soup its deep, sweet seafood backbone.
• Bruise, don’t mince, the aromatics — smashed lemongrass and galangal release perfume into the broth without making it cloudy or fibrous.
• Season off the heat — add the lime juice and fish sauce at the very end so the sourness stays bright and the fish sauce doesn’t turn flat.

Key ingredients

Whole prawns (use the shells for the broth), lemongrass, galangal, kaffir lime leaves, Thai chilies, mushrooms, lime juice, and fish sauce for the savory depth. A spoon of nam prik pao (Thai chili paste) makes it the creamier “tom yum nam khon” version. Full amounts in the recipe card below.

Tips from our kitchen

• Don’t boil the soup hard once the prawns go in — they turn rubbery in seconds; poach them gently.
• Galangal is not ginger — it’s sharper and piney, and it’s essential to real tom yum. Use it if you possibly can.
• Taste and adjust at the end: it should hit sour first, then salty, then heat. Add lime for sour, fish sauce for salt.

Frequently asked questions

What’s the difference between tom yum and tom kha?

Tom yum is a clear hot-and-sour soup; tom kha adds coconut milk for a richer, milder result. Tom yum goong specifically uses prawns (goong).

Can I make it without galangal?

You can substitute ginger in a pinch, but the flavour shifts noticeably. Galangal’s sharp, citrusy-pine note is what makes tom yum taste authentic.

How do I make the creamy red version?

Stir in 1–2 tablespoons of nam prik pao (Thai roasted chili paste) and a splash of evaporated milk at the end for tom yum nam khon.

Tom Yum Goong (Thai Hot & Sour Shrimp Soup)

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 3 servings

Course: Soup

Cuisine: Thai

Ingredients Method Notes

Ingredients

  

• 400 g whole shrimp peeled, shells reserved
• 1.2 litres water
• 3 stalks lemongrass bruised and cut into lengths
• 5 slices galangal
• 5 kaffir lime leaves torn
• 200 g mushrooms halved
• 3 Thai bird’s eye chilies bruised
• 3 tbsp fish sauce
• 3 tbsp lime juice freshly squeezed
• 1 tbsp nam prik pao optional, for the creamy version
• 2 tomatoes cut into wedges
• 2 tbsp cilantro chopped, to garnish

Method

 

1. Peel the shrimp and reserve the shells and heads. Devein the shrimp and set aside.
2. Fry the shells in a dry pot for 1 minute, add the water and simmer 10 minutes, then strain out the shells.
3. Return the broth to the pot. Add the lemongrass, galangal and kaffir lime leaves; simmer 5 minutes.
4. Add the mushrooms and tomatoes and cook 2 minutes until just tender.
5. Stir in the nam prik pao (if using), then add the shrimp and poach gently for 2 minutes until pink.
6. Take the pot off the heat. Stir in the fish sauce, lime juice and bruised chilies, then taste and adjust. Garnish with cilantro.

Notes

The aromatics (lemongrass, galangal, lime leaves) are left in for serving but not eaten. Always add lime juice off the heat to keep it fresh and sour.