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Recipe

Tom Yum Goong

Classic Thai hot and sour shrimp soup with a bright, aromatic broth and a limey finish.

Author By Matt Campbell
4.8
A steaming bowl of tom yum goong with shrimp, mushrooms, cilantro, and red chili slices on a wooden table with a spoon beside it
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Tom yum goong is one of those soups that wakes up your whole face in the best way. It is hot, sour, a little salty, and wildly aromatic from lemongrass and galangal. The broth tastes like it took all day, but this version is weeknight-speed and does not require a special trip to three stores.

My promise: you will get that signature Thai restaurant punch with accessible ingredients and a few smart swaps if your grocery store selection is limited today. Also, yes, we are tasting as we go. Tom yum is basically built for that.

Tom yum ingredients laid out on a kitchen counter including shrimp, mushrooms, lemongrass, galangal, makrut lime leaves, limes, fish sauce, chili paste, and cilantro

Why It Works

  • Big flavor fast: We steep the aromatics first, like making a quick tea, so the broth gets fragrant before anything delicate goes in.
  • Juicy shrimp, not rubber: Shrimp go in at the end and cook gently in the hot broth.
  • Balanced heat and tang: Lime juice goes in off heat so it stays bright and does not taste dull.
  • Flexible pantry logic: If you cannot find galangal or makrut lime leaves, you still get a great bowl with a couple easy substitutions.

Pairs Well With

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Storage Tips

Refrigerate: Store cooled soup in an airtight container for up to 2 days. Seafood soups are best sooner rather than later.

Best practice: If you plan ahead, keep the shrimp separate and add it when reheating. Shrimp can overcook quickly after day one.

Reheat: Warm gently on the stove over medium-low until steaming. Avoid a hard boil. Add a fresh squeeze of lime at the end to bring it back to life.

Freezing: I do not recommend freezing with shrimp. If you want to freeze the broth, strain out the aromatics and mushrooms, freeze the broth up to 2 months, then add fresh shrimp and mushrooms when reheating.

Common Questions

What does tom yum goong taste like?

It is a hot and sour soup with a savory backbone. The aromatics (lemongrass, galangal, makrut lime leaf) make it smell like citrusy pine in the best way, then lime juice and chili bring the pop.

Can I make it creamy?

Yes. Stir in 1/4 to 1/2 cup coconut milk at the end for a creamy, restaurant-style tom yum. Some modern versions also use 1 to 3 tablespoons evaporated milk for a silkier broth. Keep the heat gentle so it stays smooth.

What can I use instead of galangal?

Fresh ginger is the easiest swap. It is not identical, but it is still delicious. If you find galangal frozen, grab it. It keeps well and makes this soup taste instantly more “right.”

What can I use instead of makrut lime leaves?

Use wide strips of lime peel (avoid the bitter white pith) plus a little extra lime juice at the end. It gets you close.

Is tom yum goong very spicy?

It can be. Start with less paste and fewer fresh chiles, then add more at the end. The soup should feel exciting, not punishing.

Do I eat the lemongrass and leaves?

No. They are there to perfume the broth. You can leave them in for rustic vibes and warn everyone, or strain them out before serving.

What is “tom yum paste”?

It is a jarred seasoning paste that usually includes chili plus tom yum aromatics (like lemongrass and lime leaf). Brands vary a lot in salt and heat, so start with 2 tablespoons, simmer, then add more to taste.

Any allergy notes?

This recipe contains shellfish (shrimp) and fish sauce (fish). If you need it, swap fish sauce for soy sauce or tamari, and use a vegetarian tom yum paste if available.

The first time I tried to make tom yum goong at home, I treated it like a normal soup and just tossed everything in at once. It was fine, but it did not have that restaurant-level snap. The fix was embarrassingly simple: steep the aromatics first, then season in layers, then finish with lime off heat. Now it is one of my favorite “I need a reset” dinners. It is cozy, but it also has attitude.