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Thai Hot & Sour Shrimp Soup Tom Yum Goong

Tom Yum Soup {Thai Hot & Sour Soup}

Libby with Lemony Thyme


  • 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
  • 1 1/2 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


  • Trim tip and root ends of lemongrass stalks and remove tough outer layer.
  • Using a mallet smash the lemongrass to flatten it; tie stalks into a knot; set aside.
  • Pour broth into 2 qt saucepan and bring to boil.
  • Add lemongrass, lime leaves, ginger, and chili halves reduce heat and simmer 7-10 minutes until fragrant.
  • Strain broth, discarding lemongrass, lime leaves, ginger and chili halves.
  • Return to pan and increase heat to high.
  • 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.
  • Place chili pepper slices, scallions, and lime juice into serving bowls and top with shrimp, broth, and cilantro leaves.
  • Adjust flavors by adding more fish sauce or lime juice just 1/4 teaspoon at a time