Tom Yum Goong, a quintessential Thai shrimp soup, is a culinary delight that tantalizes the taste buds with its robust and aromatic flavors. This lengthy preparation involves a symphony of ingredients that come together to create a harmonious and satisfying dish. The broth serves as the soul of the soup, infused with lemongrass, kaffir lime leaves, galangal, Thai bird chilies, onion, garlic, tomato, mushrooms, and carrot. Simmering this fragrant concoction for a generous amount of time allows the flavors to meld, resulting in a broth that is both complex and deeply satisfying.

The addition of fish sauce, soy sauce, lime juice, and a touch of sugar balances the savory, tangy, and slightly sweet notes, creating a well-rounded flavor profile. The succulent shrimp, a star player in this culinary performance, adds a delightful seafood richness to the dish. As the shrimp cook to perfection, their vibrant pink hue signals their readiness to be enjoyed.

To elevate the experience, garnishes play a crucial role. Fresh cilantro leaves, Thai basil, and thinly sliced red chili add a burst of freshness and a hint of heat, while lime wedges provide a zesty finish. For those seeking heartiness, serving the soup over rice noodles or jasmine rice transforms it into a complete and satisfying meal.

Tom Yum Goong is not just a soup; it’s a journey through the diverse and vibrant flavors of Thai cuisine, making it a delightful choice for those who appreciate the artistry of a well-crafted dish.

shrimp thai Soup!


For the broth:

  • 4 cups chicken or vegetable broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves
  • 3 slices galangal (or ginger if unavailable)
  • 2 Thai bird chilies, smashed (adjust to taste)
  • 1 medium-sized onion, sliced
  • 3 cloves garlic, minced
  • 1 medium-sized tomato, quartered
  • 1 cup mushrooms, sliced
  • 1 medium-sized carrot, sliced
  • 2 tablespoons fish sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt to taste

For the shrimp:

  • 1 pound large shrimp, peeled and deveined

For garnish:

  • Fresh cilantro leaves, chopped
  • Thai basil leaves
  • Thinly sliced red chili
  • Lime wedges


  • Rice noodles or cooked jasmine rice for serving


  1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
  2. Add lemongrass, kaffir lime leaves, galangal, Thai bird chilies, onion, garlic, tomato, mushrooms, and carrot to the pot. Let it simmer for about 15-20 minutes to infuse the flavors.
  3. Add fish sauce, soy sauce, lime juice, sugar, and salt to the broth. Adjust the seasoning according to your taste preference.
  4. Add the peeled and deveined shrimp to the broth. Cook until the shrimp turn pink and opaque, usually around 3-5 minutes.
  5. Once the shrimp are cooked, remove the soup from heat.
  6. Discard the lemongrass, kaffir lime leaves, and galangal slices from the soup.
  7. If you’re using rice noodles, cook them according to the package instructions and divide them among serving bowls. Alternatively, you can serve the soup over cooked jasmine rice.
  8. Ladle the hot soup over the noodles or rice.
  9. Garnish with fresh cilantro, Thai basil leaves, thinly sliced red chili, and lime wedges.

Enjoy your delicious and lengthy Thai shrimp soup!