Tom Yum Goong (hot and sour lemongrass shrimp soup)

Name: Tom Yum Goong (hot and sour lemongrass shrimp soup)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 cups shrimp stock (recipe below) or unsalted chicken stock; 12-15 medium or large shrimp (head-on, shell-on if making shrimp stock); 2 stalks lemongrass (bottom half only, smashed until broken and cut in 2 inch pieces (see note 1)); 6 makrut lime leaves; 8 slices galangal; 2-5 Thai chilies (to taste, pounded into a rough paste or finely minced); 7 oz oyster mushrooms (tear large ones into bite-sized pieces); ¼ cup Thai chili paste ((see note 2)); 3 Tbsp fish sauce; ½ cup fresh lime juice; 1 tsp sugar; Chopped cilantro (or sawtooth coriander, for garnish); Jasmine rice (for serving); Shrimp shells and heads from above; 1 Tbsp neutral oil; 4 ¼ cups water; ¼ cup finely chopped daikon (optional); ¼ cup finely chopped onion (optional)

Instructions

Prep:20minCook:10min

World-famous Thai soup infused with lemongrass, galangal and makrut lime leaves. It's spicy and sour and bursting with flavour - not to mention it's super easy to make!

Updated at: Sat, 19 Jul 2025 05:53:47 GMT