Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

1 review, 5 star(s). 0% would make again

Ready in 1h

Try this Thai Hot and Sour Shrimp Soup (Tom Yum Goong) recipe, or contribute your own.


1 c Shrimp; peeled & deveined
2 ts red & green chilis; Sliced, (or to taste)
2 tb Lime juice
1 ts Thai red curry paste
3 1/2 c Water
4 Kaffir lime leaves
3 tb Fish sauce; (Nam Pla)
1 tb cilantro leaves; Chopped
1/2 c Straw mushrooms; (canned or fresh)
2 Stalks lemongrass; cut into 1" pieces and smashed. Use 2" from base only. Discard leaves

Original recipe makes 2



In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.

Alert editor   
Calories Per Serving: 150 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free