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Thai tom yum goong hot and sour shrimp soup with prawns, mushrooms and herbs in a metal hot pot

Tom Yum Goong (Thai Hot & Sour Shrimp Soup)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.