Tom Yum Goong (Thai Hot & Soup Soup)

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“Of all the versions of this soup I've come across, this is the one we prefer. Note that I substituted basil for the cilantro in the original recipe as we're not fans of cilantro.”

Ingredients Nutrition

  • 2 quarts chicken broth or 2 quarts mushroom broth, if available
  • 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored
  • 4 kaffir lime leaves (lightly crushed or scored)
  • 1 inch fresh galangal, sliced (Thai ginger)
  • 1 red bird's eye chili, sliced including seeds if you like spicy (thai dragon chili)
  • 2 tablespoons fish sauce, such as nam pla
  • 1 12 teaspoons sugar
  • 1 (8 ounce) can straw mushrooms, drained and rinsed
  • 1 lb raw large shrimp, peeled (tail on or removed, as you prefer)
  • 2 limes, juice of
  • 2 green onions, sliced
  • 14 cup fresh basil, chopped (use cilantro for a more authentic soup)


  1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Note that I prefer to wrap the spices and seasonings in cheesecloth; make it easier to remove before serving (see note at end of Directions).
  2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
  3. Toss in the shrimp and cook for about 8 minutes until they turn pink.
  4. Remove from the heat and add the lime juice, green onions, and basil (or cilantro).
  5. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

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