Shrimp Tom Yum Soup (Tom Yum Goong)

Experience the bold, aromatic flavours of Thailand with this incredible Shrimp Tom Yum Soup recipe. The spicy, tangy broth is brimming with fragrant herbs, zesty lime, succulent shrimp, fresh mushrooms, and aromatic lemongrass. All that fantastic flavour infuses into the rice vermicelli, creating a satisfying bowl with layers of authentic flavour in every spoonful.

Thai flavours are fresh, aromatic, and unmistakeably funky. Discover the joys of Thai food with recipes like Thai Red Curry Chicken Soup, made in an Instant Pot or the warmth of Massaman Beef Curry. You might be surprised how easy it is to make your favourite Thai takeaway order!

Shrimp Tom Yum Soup

There’s something so comforting about a steaming bowl of Thai tom yum soup. This classic Thai soup recipe is a masterclass in perfect balance, hitting every corner of your palate with its signature blend of spicy, sour, salty, and just a hint of sweetness.

The real magic, however, lies in the aromatics. As the broth simmers, the kitchen fills with the bright, citrusy scent of lemongrass, the earthy warmth of galangal, and the sharp, floral punch of kaffir lime leaves.

Whether you prefer the clear, bracing intensity of Tom Yum Goong Nam Sai or the slightly creamier, richer version finished with a touch of evaporated milk or coconut milk, it is the ultimate comfort food for those who crave bold flavours.

With the addition of coconut milk and rice vermicelli noodles, this shrimp soup recipe is naturally dairy and gluten free. Replace the shrimp with fried tofu cubes and the chicken stock with vegetable stock and it’s also vegan friendly.

What is Tom Yum Soup?

Tom Yum Goong is perhaps the most famous soup in Thai cuisine. Breaking down the name tells you exactly what to expect: “Tom Yum” refers to the spicy and sour soup base, while “Goong” means shrimp.

It is celebrated for its vibrant, “cleansing” flavour profile that perfectly balances four essential Thai tastes:

• Aromatic: From a trio of medicinal herbs—lemongrass, galangal, and kaffir lime leaves.
• Sour: From fresh lime juice and tomatoes.
• Spicy: From crushed bird’s eye chilies or Thai chili paste (Nam Prik Pao).
• Salty: From high-quality fish sauce.

There are two styles. One has a clear broth (Nam Sai) that highlights the aromatics and the other creamy version (Nam Khon) with evaporated or coconut milk. You can make either noodle soup with this recipe.

Other additions may include straw mushrooms or oyster mushrooms, tomatoes, and white onions. It is typically garnished with a generous amount of fresh cilantro and served alongside a steaming bowl of vermicelli noodles or jasmine rice.

Ingredients in Thai Tom Yum Goong Soup

You may be surprised at how easily this soup comes together when you use store bought tom yum paste. However, most ready-made curry pastes are greatly improved by the addition of fresh aromatics. In this recipe, lemongrass, galangal, cilantro, and kaffir lime leaves are essential flavour boosters.

If fresh lemongrass is not available in your area, replace it with lemongrass paste dissolved in ½ tablespoon water. Feel free to replace galangal with ginger or galangal powder.

• Water
• Lemongrass
• Galangal
• Lime Leaves
• Tomatoes
• Tom Yum Paste
• Coconut Milk
• Shrimp
• Oyster Mushroom
• Fish Sauce
• Granulated Sugar
• Lime
• Red Chili Pepper
• Cilantro
• Rice Vermicelli

Fresh tomatoes and fresh lime juice add acidity while coconut milk adds creamy coconut flavour. The shrimp and oyster mushrooms make this soup hearty without making it too heavy while the fish sauce brings the funk! Feel free to swap out the Oyster mushrooms with enoki, shiitake or white button mushrooms.

You’ll notice that the fish sauce replaces the salt in this recipe while sugar provides a bit of sweetness to round out the flavour. Traditionally it would be palm sugar or coconut sugar. You can use brown sugar or granulated sugar in this recipe.

Pro tip: Store-bought tom yum pastes vary in flavour and spice level. Always add the smallest amount first, taste, then add gradually add more. If you like it extra spicy, add the red chili peppers.

It’s always a good idea to taste the broth and add more of less of the sweet, salty, sour or umami elements.

How to Make Shrimp Tom Yum Soup

Let’s get cooking! To begin, bring 5 cups water to a boil in a large pot. Add bruised lemongrass, galangal, and torn kaffir lime leaves. Let it simmer for 5 minutes to infuse the flavours.

Next, add tomato wedges and tom yum paste. Stir until the paste is fully dissolved. Simmer until the tomatoes soften then pour in the coconut milk and stir to combine.

Finally, add the shrimp and oyster mushrooms to the soup. Bring back up to a simmer then taste and adjust the broth using fish sauce, sugar, lime juice, and red chili. Simmer for another 3 minutes, stirring gently. Remove from heat once the shrimp turn opaque and pink.

Garnish and Serve

Ladle the soup into bowls, garnish with fresh cilantro, and serve hot with rice vermicelli on the side or in the bowl.

Recipe Tips and Tricks

1. Herbs = Heart of the Soup
   Lemongrass, galangal and kaffir leaves are the secret magic behind the soup. They are the soul of tom yum. Bruising and tearing them helps release their fragrant oils.
2. Keep an eye on the shrimp.
   Shrimp cook quickly! As soon as they curl and turn orange, they’re ready. Overcooking will make them rubbery.
3. Creamy or clear soup?
   The coconut milk adds a creamy, rich twist. For a lighter twist on broth, just leave it out. Totally up to you.
4. Control the Heat. Tom yum paste varies in spiciness. Taste your soup before adding extra chili so it doesn’t blow your head off.

Make Ahead and Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, store shrimp and mushrooms separately from the broth.  When reheating, warm the broth first, then add the shrimp and mushrooms just before serving.

The broth can be frozen, but the shrimp and mushrooms are best added fresh. Freezing them can alter their texture.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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