Tom yum goong translates to an easy and authentic Thai spicy shrimp soup made with lemongrass, galangal, mushrooms, and fish sauce. Yum!
Tom Yum Goong Soup
- Quick Glance
- 15 M
- 25 M
- Serves 6
IngredientsEmail Grocery List
In a large pot, bring the lemongrass, lime leaves, galangal or ginger, and water to a boil and then lower the heat to medium. Add the shrimp, tamarind paste, tamarind tendrils (if using), chile peppers, and nam prik pao and simmer just until the shrimp is cooked through.
Reduce the heat to medium-low. Add the mushrooms, fish sauce, lime juice, and sugar, and stir until the sugar dissolves. Ladle the soup into bowls, garnish with cilantro, and serve.
Recipe Testers Reviews
I give this tom yum goong soup high marks for the hot and sour flavor I love, and for a pretty quick turnaround. I used ginger in place of the galangal, but if lemongrass, Kaffir lime leaves, tamarind paste, or roasted chile paste are hard to come by, there are no good substitutes and therefore there’s not much point in making this otherwise delicious soup.
This tom yum goong soup, due mainly to the tamarind and lime, has a very tangy and slightly sour quality to it. It’s nicely balanced though from the saltiness of the fish sauce and the slight bit of sugar. The lemongrass and lime leaves didn’t have a strong presence in the dish, but undoubtedly added to the overall flavor. Since this is a very brothy soup, it’s really more of an appetizer than a meal. It comes together quickly and is very straightforward and simple to make once you’ve all of the ingredients, some of which may take a bit of searching to find. The only thing I didn’t care for was the use of raw mushrooms, which don’t have a chance to cook since they’re added at the end. I’d rather panfry the mushrooms first, or use dehydrated shiitakes in the future, which would add a nice earthiness to the soup. To make this a meal, I think the addition of some grated carrots, fresh spinach, and perhaps Asian dumplings would be welcome without distracting from the wonderful depth of the tangy, salty, and slightly spicy notes.