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Homemade Thai Spicy Shrimp Soup: Tom Yum Goong photo

Thai Spicy Shrimp Soup: Tom Yum Goong

This Tom Yum Goong is a flavor bomb! Bursting with spicy, sour, and savory notes, it's a must-try for any soup lover!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pieces prawns Ideally fresh for the best flavor and texture.
  • 2 stalks lemongrass Adds a refreshing citrusy aroma.
  • 6 pieces Kaffir lime leaves Torn to release their fragrant oils.
  • 1 inch galangal Knob, thinly sliced for its unique spiciness.
  • 100 g straw mushrooms Halved for a delightful texture.
  • 1 box evaporated milk Optional, for a creamy version of the soup.
  • 2-3 tbsp Thai chili paste (Nam Prik Pao) for that signature umami flavor.
  • 1 handful bird’s eye chilies Lightly crushed for extra heat.
  • 6 pieces red Thai chilies Sliced or left whole, depending on your spice tolerance.
  • 2 pieces limes Freshly squeezed for that zesty finish.
  • Salt To taste, optional.
  • Fish sauce To taste, for that salty, savory depth.
  • Sugar Optional, to balance the flavors.
  • Fresh sawtooth coriander or cilantro For garnish and a burst of freshness.

Equipment

  • Pot or Dutch oven
  • Knife and chopping board
  • Measuring spoons
  • Soup ladle
  • Strainer or sieve

Method
 

Preparation Steps
  1. Start by cleaning the prawns. Remove the shells and devein them if necessary, keeping the tails on for presentation. Next, slice the lemongrass into 1-inch pieces and lightly bruise them with the back of your knife to release the flavors. Tear the Kaffir lime leaves, slice the galangal, and halve the straw mushrooms.
  2. In a large pot, add about 4 cups of water and bring it to a boil. Once boiling, add the lemongrass, Kaffir lime leaves, galangal, and Thai chili paste (Nam Prik Pao). Let these ingredients simmer for about 5-7 minutes to allow the flavors to meld beautifully.
  3. After the broth has simmered, add the halved straw mushrooms and let them cook for a few minutes. Then, gently add the fresh prawns to the pot. Cook until the prawns turn pink and opaque, which should take about 3-5 minutes.
  4. Once the prawns are cooked, squeeze in the juice of 2 limes and stir in the fish sauce. Taste the soup and adjust the seasoning with salt and sugar if desired. If you’re opting for a creamier version, stir in the evaporated milk at this point.
  5. For an extra kick, toss in the lightly crushed bird’s eye chilies and the red Thai chilies. Allow the soup to simmer for another minute to infuse the heat.
  6. Ladle the soup into bowls and garnish with fresh sawtooth coriander or cilantro. Serve hot with lime wedges on the side for an added zing.

Notes

  • Don’t overcook the prawns; they become rubbery if cooked too long.
  • Adjust the lime juice and fish sauce according to your taste preference; start with less and add more if needed.
  • Use fresh ingredients for the best flavor; dried herbs and pastes can change the overall taste.
  • Don’t skip the sugar—it's crucial for balancing the flavors.