Thai Hot & Sour Shrimp Soup {Tom Yum Goong}
  • 2 stalks fresh lemon grass
  • 4 cups chicken broth
  • 6 Kaffir lime leaves
  • 3 slices fresh ginger (sliced galangal would be authentic but not already in my fridge)
  • 2 Thai chili peppers, halved and seeds removed
  • 1 shallot, thin sliced
  • 1 cup mushrooms (traditionally straw but I opted for Bunapi. They're mild and look cool)
  • 2 Tbl. Thai chili paste
  • 8 oz. medium shrimp, peeled and deveined
  • 1½ Tbl. fish sauce
  • 1 Tbl. brown sugar
  • 3 scallions, thin sliced
  • 1 Thai chili or red chili pepper thin sliced
  • Juice of 1 lime
  • cilantro leaves
  1. Trim tip and root ends of lemongrass stalks and remove tough outer layer.
  2. Using a mallet smash the lemongrass to flatten it; tie stalks into a knot; set aside.
  3. Pour broth into 2 qt saucepan and bring to boil.
  4. Add lemongrass, lime leaves, ginger, and chili halves reduce heat and simmer 7-10 minutes until fragrant.
  5. Strain broth, discarding lemongrass, lime leaves, ginger and chili halves.
  6. Return to pan and increase heat to high.
  7. Stir in mushrooms and chili paste and boil for 1 minute; add shrimp, fish sauce, and sugar and cook until shrimp are just cooked through, about 1-2 minutes.
  8. Place chili pepper slices, scallions, and lime juice into serving bowls and top with shrimp, broth, and cilantro leaves.
  9. Adjust flavors by adding more fish sauce or lime juice just ¼ teaspoon at a time.
The broth will turn cloudy when it meets the lime juice and should taste equally spicy, salty, and sour.
Recipe by Lemony Thyme at