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Tom Yum Goong (Hot and Sour Thai Lemongrass Shrimp Soup with Mushrooms)
The world's most famous hot and sour soup from Thailand: tender shrimp and mushrooms swimming in a fiery, fragrant clear broth bursting with lemongrass, galangal, chili, and fresh lime.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Raw shrimp, peeled with tails on400 g
- Button or oyster mushrooms, quartered200 g
- Small ripe tomatoes, quartered150 g
- Fresh ginger or galangal, sliced30 g
- Fresh Thai red chilies, bruised2 piece
- Fresh lime juice4 tbsp
- Water or light shrimp stock1000 ml
- Salt1 tsp
Preparation Steps
1
Bring water to a boil in a pot with sliced ginger, bruised chilies, and salt. Simmer 5 minutes to infuse.
5 min timer
2
Add quartered mushrooms and tomatoes; simmer for 3 minutes.
3 min timer
3
Add raw shrimp and poach gently for 2-3 minutes until pink and just cooked through.
3 min timer
4
Turn off the heat immediately (crucial so citrus stays bright and fresh) and stir in fresh lime juice.
1 min timer
5
Ladle steaming soup into bowls and garnish with fresh cilantro leaves.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
