This classic Tom Yum Goong delivers an explosion of flavor with its perfect balance of heat from chilies, tang from lime juice, and depth from lemongrass and kaffir lime leaves. The broth is rich yet clear, infused by frying the shrimp shells for a deeper seafood essence. Plump shrimp are cooked briefly to remain tender and succulent, complemented by earthy mushrooms. It is an ideal dish for cold evenings or when you crave a palate-cleansing, aromatic meal that feels both comforting and vibrant. Serve immediately for the best experience of fresh herbs and bright acidity.
Tom Yum Goong (Hot & Sour Shrimp Soup #1
Description
This classic Tom Yum Goong delivers an explosion of flavor with its perfect balance of heat from chilies, tang from lime juice, and depth from lemongrass and kaffir lime leaves. The broth is rich yet clear, infused by frying the shrimp shells for a deeper seafood essence. Plump shrimp are cooked briefly to remain tender and succulent, complemented by earthy mushrooms. It is an ideal dish for cold evenings or when you crave a palate-cleansing, aromatic meal that feels both comforting and vibrant. Serve immediately for the best experience of fresh herbs and bright acidity.Ingredients
Directions
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Heat 2 tablespoons of peanut or vegetable oil in a 4-quart pot over medium heat.
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Add the shelled shrimp and stir-fry briefly until they turn pink, but do not cook them through.
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Remove the shrimp from the pot and set aside on a plate.
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Add 1 tablespoon of oil to the same pot and stir-fry the reserved shrimp shells until they are pink and fragrant.
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Add chicken stock, water, kaffir lime leaves, crushed lemongrass stalks, and 1 tablespoon of fish sauce to the pot.
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Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes.
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Strain the broth into a clean pot, discarding the shells.
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Return the lemon grass and lime leaves to the strained broth.
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Add the mushrooms to the broth and simmer for 5 minutes until tender.
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Return the shrimp to the broth and simmer briefly just until cooked through, taking care not to overcook.
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Remove from heat and stir in remaining fish sauce, fresh lime juice, and sliced chilies.
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Garnish with coriander leaves and chopped scallions before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 72.4kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 129.4mg44%
- Sodium 266.4mg12%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Khaffir lime leaves, lemon grass, fish sauce, fresh coriander, and Thai birdseye chillies are available in Asian grocery stores.
Use any fresh hot chili if unable to find the Thai ones.
Although the lime leaves and lemon grass are returned to the soup for serving, they are flavorings only and are not eaten.
Use zest of about 1/2 lemon if unable to find lemon grass.
If you can find shrimp with the heads on, fry the heads as well as the tail shells for a richer broth. Discard with shells.
