ซุป

Tom Yum Goong (Spicy Thai Shrimp Soup)

A delicious homemade recipe, easy to prepare and perfect for any occasion.

🔥

221 kcal/serving

🕐

20–25 min

👤

1 serving

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Nutrition (per serving)

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🔥 221 kcal

31 g

Protein

2 g

Fat

22 g

Carbs

4 g

Fiber

Whole recipe (1 servings) 221 kcal

* Nutrition values are approximate.

✨ What Inspired This Recipe

This recipe was inspired by these videos 💚 Thank you to the creators for sharing wonderful ideas that inspired us to create our own delicious version. 🙏
Note: The ingredients and instructions on this page may differ from those shown in the inspiration videos.

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Ingredients

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Ingredient amounts update automatically

• Fresh shrimp : (peeled, deveined) 6–8 pieces
• Lemongrass : (pounded, cut into lengths) 2 stalks
• Kaffir lime leaves : (torn) 3–4 leaves
• Galangal : (sliced) 4–5 pieces
• Straw mushrooms or oyster mushrooms: ½ cup
• Bird's eye chilies : (crushed, adjust for spiciness) 5–10 chilies
• Fish sauce: 2–3 tbsp
• Lime juice: 2–3 tbsp
• Thai chili paste / Nam Prik Pao : (optional) 1 tbsp
• Cilantro: for garnish
• Water: 2 cups

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Steps

5 Steps

Boil the Aromatics: Boil water in a pot. Add lemongrass, galangal, kaffir lime leaves, and cilantro roots. Simmer until aromatic.
Add Mushrooms & Shrimp: Add mushrooms followed by the fresh shrimp. Cook until the shrimp turn pink and are cooked through.
Season: Add fish sauce and Thai chili paste (if using), then stir well.
Finish with Acidity & Heat: Turn off the heat. Stir in lime juice and crushed chilies. Taste and adjust seasonings to your preference.
Serve: Ladle into bowls, garnish with cilantro (or culantro), and serve hot.

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Cooking Tip

Adding lime juice after turning off the heat preserves its fresh, bright flavor and prevents bitterness.
Avoid overcooking the shrimp to keep the meat tender and juicy.
For an extra fragrant boost, add thinly sliced kaffir lime leaves right before serving.

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