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Thai · Soup
Tom Yum Goong
Aromatic lemongrass and galangal create a fragrant broth that's balanced with bright lime and a gentle heat from chili paste, while plump shrimp and tender mushrooms soak up all those bold Thai flavors. Ready in just 25 minutes, this vibrant soup is perfect for weeknight dinners when you want something restaurant-quality but quick.
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Servings
2
Ingredients
- 10 large shrimp, peeled
- 3 cups water or chicken broth
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves, torn
- 3 slices galangal
- 2 tbsp fish sauce
- 1 tbsp Thai chili paste
- 1/2 cup mushrooms, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Bring water or chicken broth to a boil in a pot with lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the flavors.
- Add shrimp and mushrooms to the pot and cook until shrimp turn pink, about 3-4 minutes.
- Stir in chili paste and fish sauce, mixing well to combine.
- Remove from heat and add fresh lime juice. Taste and adjust seasoning as needed.
- Serve immediately, garnished with fresh cilantro and extra lime wedges on the side.
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