Easy Authentic Tom Yum Goong Recipe

(Thai Hot and Sour Soup)

Ready to set your tastebuds on fire? This flaming hot and sour Thai Tom Yum Goong soup will awaken your senses and transport you to the bustling streets of Bangkok. Loaded with plump, succulent shrimp, this spicy soup explodes with dynamic flavors – the perfect balance of sour, salty, and sweet. Sizzling chilies and aromatic Thai herbs infuse the broth with intoxicating zest and fragrance. One spoonful of this mouth-watering soup will get your heart racing and have you breaking a sweat. With its bright, lively flavors and medicinal broth, this Tom Yum packs a powerful and unforgettable punch. Turn up the heat in your kitchen and treat yourself to Thailand’s most iconic soup – a steaming bowl of Tom Yum Goong that ignites the palate and sparks joy in every sip. This dynamite shrimp soup will become your new go-to dish for instant exhilaration.

Things/Tips that You May Want to Know about This Soup.

  1. There’s actually 2 versions of this soup. The clear and creamy versions. The main difference is the creamy one has evaporated milk or coconut milk in it. Somehow the evaporated milk combined with all the herbs and Thai chili paste packs a bigger punch in flavors than using the coconut milk and the clear version. Please, feel free to adjust it according to your dietary needs.
  2. The shrimps can be peeled or not, but you have to make sure that the vein is out. The vein is essentially their poop’s line.
  3. The shrimps’ peeled also gives out the flavor or a delicious stock. Sometimes as I deveined and peeled the shrimps, I saved the peel to make stock. Simply boil the heads and peels in a cup or 2 of water, you will see some orange fat floating around. It has good flavor that you can later on use it instead of just using water in this recipe.
  4. Culantro or the saw tooth coriander gives umami flavor to a lot of dishes. No need to quit, if you can’t find any. Just know that it is a good ingredient that you should give it a try when you are able to.
  5. Mushrooms that are good in this soup are normally straw mushrooms and oyster mushroom. Seafood mushrooms will also work. If you really have to, you can use button mushrooms. But the texture will not be the same as the Thai Tom Yum that are in Thailand.
  6. The Thai Chili paste is actually not spicy. For this reasons, many Europeans call it, “chili jam”. This chili paste is good on a toast, soup, and stir fry. See the picture of the Thai chili paste below.
  7. Finally, please do not substitute galangal with ginger. They may look like they can be cousins but they’re not remotely alike each other in terms on flavor!
Thai chili paste
Thai chili paste

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Tom Yum Soup

Easy Authentic Tom Youm Goong Recipe

Mary Thatcher
With its bright, lively flavors and medicinal broth, this Tom Yum packs a powerful and unforgettable punch. Turn up the heat in your kitchen and treat yourself to Thailand's most iconic soup – a steaming bowl of Tom Yum Goong that ignites the palate and sparks joy in every sip.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Soup
Cuisine thai
Servings 6
Calories 167 kcal


  • 700 grams prawn
  • 200-300 grams oyster mushrooms or straw mushrooms Use seafood mushrooms or button mushrooms for substitute.
  • 2-3 lemongrass
  • 5-6 slices Galangal
  • 3-4 shallots Cut in halves
  • 3-4 kaffir lime leaves
  • 3-4 cilantro roots or stems
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped culantro AKA saw tooth coriander optional
  • 3-4 dried chilies
  • 2-3 fresh chilies
  • 1,000 mL water
  • 120 mL evaporated milk or coconut milk. I prefer the taste of evaporated milk in this dish but both are good!
  • 6-7 Tbsp fish sauce
  • 1 tsp salt
  • 2 Tbsp Thai chili paste
  • 5-6 Tbsp fresh lime juice


Prepare the herbs.
  • Tom Yum Herb
    Toast dried chili peppers 1-2 minutes and set them aside. Bruised the lemongrass with a pestle or the knife handle and slice them into big chunks. Slice Galangal and half the shallots. Bruise some cilantro roots if you have or you can use 3-4 cilantro stems. Chop cilantro and saw tooth coriander. Lastly devein the kaffir lime leaves then set everything aside.
  • Pound the toasted dried and fresh chilies into a rough paste. Set it aside.
Get cooking!
  • Add water to the pot. Once the water is boiled add 1tsp salt, lemongrass, galangal, shallots, and cilantro roots or stems.
  • Let the water boil then add your sliced mushrooms. Note that the herbs we used earlier are too tough to eat so if you want to take them out, do it before adding the mushrooms.
  • Thai chili paste
    Add fish sauce and the Thai chili paste.
  • Once the stock is boiled the third time add shrimps and cook it until the shrimps turn orange (about 3-5 minutes.) While waiting, devein the kaffir lime leaves and pound the fresh and dried toasted chilies together.
  • Add evaporated milk (or coconut milk) then wait until the soup is boiled again.
  • Add kaffir lime leaves and the chilies. We do this step later in the process to prevent the oil from the lime leaves to get released too much causing the soup to turn bitter. Adding chilies later in case you have children or people who are sensitive for spicy food.
  • Turn of the stove and add the fresh lime juice. Again the flame that is left on turns the fresh citrusy flavor to bitter so make sure the stove is off.
  • Add chopped cilantro and culantro(optional). Serve with steamed rice and enjoy!


Serving: 1cupCalories: 167kcalCarbohydrates: 10gProtein: 28gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 194mgSodium: 1972mgPotassium: 691mgFiber: 2gSugar: 5gVitamin A: 352IUVitamin C: 27mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!

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