Tom Yum Goong, also know as lemongrass shrimp soup, is a hot and sour Thai soup that represents the bold, delicious flavors of Thai cuisine.
Tom yum can be made with a variety of ingredients, but the most standard ones include shrimp, kaffir limes, and chiles. Together, these ingredients work to provide a spicy and tangy flavor profile to the soup.
This tom yum goong recipe also comes together quickly. Once the soup is brought to a simmer, the shrimp gets added into the soup and cooked for a couple of minutes.
The noodles, which have been soaked in cold water for a few minutes, get added to the hot soup with some fresh herbs as the finishing touch. That’s all you need to make a delicious tom yum soup!
Cook time: 10 minutes
Prep time: 5 minutes
- 4 cups Thai chicken stock
- 1/2 cup canned straw mushrooms drained and rinsed
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tsp chili paste in soybean oil
- 3 to 4 dried Thai chilies
- 12 large shrimp peeled and deveined
- 1/8 pkg dried thin glass noodles
- 2 kaffir lime leaves for garnish
- cilantro sprigs for garnish
- Bring the stock to a simmer in a large saucepan over medium-high heat. Add the mushrooms, fish sauce, lime juice, chili paste, and dried chilies. Return the soup to a simmer. Reduce the heat to medium-low.
- Add the shrimp and gently simmer until the shrimp are just cooked through, about 2 minutes. Season to taste, adding more fish sauce, lime juice and chili paste if necessary.
- Meanwhile, soak the noodles in a large bowl of cold water until they soften slightly, about 5 minutes. Drain well. Add about 2 cups of the noodles to the soup (reserve any remaining noodles for another use).
- Stack the lime leaves on top of each other then roll them up tightly. Using a very sharp knife, very thinly slice the roll of leaves crosswise into fine strips (this technique is called chiffonade).
- Divide the soup among serving bowls. Garnish with the lime leaves and cilantro and serve.
Updated by Beeta Hashempour on 6/21/18