🍤 Thai Shrimp Soup (Tom Yum Goong Style)
A classic Thai shrimp soup is inspired by Tom Yum Goong — a bold, aromatic soup that’s spicy, sour, and savory.
🛒 Ingredients (Serves 3–4)
- 1 lb (450 g) shrimp, peeled & deveined
- 4 cups chicken or seafood broth
- 1 stalk lemongrass, smashed & cut into 2-inch pieces
- 3–4 slices fresh galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn
- 1–2 Thai chilies, smashed (adjust to taste)
- 1 cup mushrooms (straw or button), sliced
- 1–2 tablespoons fish sauce
- 1–2 tablespoons fresh lime juice
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Optional (for creamy version):
- 2–3 tablespoons evaporated milk or coconut milk
- 1 teaspoon Thai chili paste (nam prik pao)
👩🍳 Instructions
1️⃣ Simmer aromatics
Bring broth to a boil. Add lemongrass, galangal, lime leaves, and chilies. Simmer 5–10 minutes to infuse flavor.
2️⃣ Add mushrooms
Cook 2–3 minutes.
3️⃣ Add shrimp
Simmer 2–3 minutes until shrimp turn pink and opaque.
4️⃣ Season
Stir in fish sauce, lime juice, and sugar. Adjust to taste (balance spicy, sour, salty).
5️⃣ Creamy option
Stir in chili paste and evaporated or coconut milk. Heat gently (don’t boil hard).
6️⃣ Serve
Remove large herb pieces if desired. Garnish with cilantro.
🌶 Flavor Tips
- More lime = brighter & tangier
- More fish sauce = saltier & deeper
- Add chili oil for extra heat
- A pinch of sugar balances strong acidity
If you’d like, I can also share:
- A quick 20-minute shortcut version
- A restaurant-style deep flavored broth
- How to make it with coconut milk (Tom Kha style)
- A low-carb or keto variation
