Tom Yum Goong Recipe | Hot and Sour Thai Soup

    thai hot and sour soup tom yum goong

    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
    Idle time:



    1. 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.
    2. 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.
    3. 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).
    4. 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).
    5. Divide the soup among serving bowls. Garnish with the lime leaves and cilantro and serve.

    Additional information

    Updated by Beeta Hashempour on 6/21/18

    Jet Tila is a nationally renowned chef of all styles of Asian cuisine and host of Z Living's TV show Chasing The Yum. His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in family restaurants and at the Bangkok Market. At age 10, Jet realized his deep connection to food sprung from a deeper connection to his history; learning family traditions from his Cantonese grandmother further piqued his interest. In his early teens, Jet was making appetizers at his family’s restaurants. At 22, he was teaching cooking classes in his backyard a phenomenon that caught the attention of The Los Angeles Times. Chef Jet’s Le Cordon Bleu education, coupled with his extensive knowledge of Asian gastronomy, have given him a wide range of ideas to draw upon and a broad framework to craft incomparable and innovative cuisine. In culinary school, Jet began to develop his style by seeking novel and inventive ways to approach Eastern ingredients with classical French technique. He has also completed an intensive program of study at the California Sushi Academy. Chef Jet has written two cover pieces and several articles for the food section of The Los Angeles Times and has been featured in Los Angeles magazine. He has appeared on Food TV’s “The Best Of,” “Food Finds” and “The Secret Life Of”; The Learning Channel’s “No Reservations” with Chef Anthony Bourdain and “Take Home Chef”; HGTV’s “Smart Solutions” and “Weekend Entertaining”; PBS’s “Visiting With Huell Howser”; and is a frequent contributor to National Public Radio’s “Good Food” with Evan Kleiman. Chef Jet was awarded the Los Angeles Times best recipe of the year for his Tom Yum soup and his Tom Kha Gai soup was named one of the 10 best recipes of 2000. More recently, Jet was responsible for opening the Pacific Cafe at Google headquarters in Silicon Valley. He holds the Guinness World Record for the “World’s Largest Stirfry” at 1,805 pounds. Chef Jet is highly sought after to consult, teach cooking classes and cater meals; he is the Asian food consultant to the Bon Appetit management company.