Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tom Yum Goong
Plump prawns swim in a fiery, citrus-bright broth of lemongrass, galangal, and kaffir lime — Thailand's most iconic soup, bold and addictive in every sip.
Contains common allergens
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Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Make Stock: Boil water/stock in a medium pot. Add shrimp shells and simmer for 5 minutes to enrich the broth. Remove and discard shells.
- 2
Infuse Aromatics: Bring broth back to a simmer (around 200°F). Add bruised lemongrass, galangal slices, and torn kaffir lime leaves. Simmer for 5 minutes until highly fragrant.
- 3
Cook Shrimp: Add the peeled shrimp and mushrooms (optional). Simmer gently for 2-3 minutes until shrimp turn opaque. Avoid boiling vigorously to keep shrimp tender.
- 4
Season: Remove from heat immediately. Stir in fish sauce, fresh lime juice, and Thai chili jam. Taste and adjust—it should be equal parts sour, salty, and spicy.
- 5
Garnish: Serve hot, garnished with fresh cilantro leaves and crushed bird's eye chilies.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving495
Calories
69 g
Protein
12 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tom yum goong is a hot and sour Thai soup built on shrimp simmered with lemongrass, galangal, and kaffir lime leaves, three aromatics that define the flavor of much of central Thai cooking. The name breaks down roughly as 'boiled' and 'mixed,' describing the method of infusing the broth with these pounded or bruised aromatics rather than a single dominant spice.
Listahan note
This version simmers the lemongrass, galangal, and kaffir lime leaves in the broth well before the shrimp go in, since these tough aromatics need time to release their oils into the liquid, while the shrimp itself only needs a couple of minutes at the very end.
Technique cues
- Smash or bruise the lemongrass stalks and slice the galangal into rounds before adding them to the broth, since whole, unbruised aromatics release far less flavor into the simmering liquid.
- Simmer the broth with the aromatics for at least 10 minutes before adding the shrimp, giving the lemongrass and galangal time to fully infuse the liquid.
- Add the shrimp only in the last two or three minutes of cooking, since they turn rubbery quickly and the broth is hot enough to finish cooking them almost immediately.
- Stir in fish sauce, lime juice, and chili paste off the heat or at a very low simmer near the end, since boiling lime juice for too long dulls its brightness and can make the soup taste flat.
Kitchen flow
- Parallel prep
- While Tom Yum Goong simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the inch piece galangal.
- Make-ahead
- Tom Yum Goong is a genuine make-ahead dish — it actually tastes better the next day once inch piece galangal have had time to meld; make it a day early and reheat gently. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Tom Yum Goong is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the inch piece galangal. The simmer step is what sets the pace here.
- Cleanup rhythm
- Let the pot for Tom Yum Goong soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the inch piece galangal.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb large shrimp
Main protein or body
Purpose: lb large shrimp gives Tom Yum Goong its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
4 cups water or light chicken stock
Main protein or body
Purpose: cups water or light chicken stock gives Tom Yum Goong its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 stalks lemongrass, smashed and cut into 2-inch pieces
Acid and brightness
Purpose: stalks lemongrass, smashed and cut into 2-inch pieces balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1-inch piece galangal, sliced into rounds
Flavor support
Purpose: -inch piece galangal, sliced into rounds supports the balance of Tom Yum Goong and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
5-6 kaffir lime leaves, torn
Acid and brightness
Purpose: -6 kaffir lime leaves, torn balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Taste and balance the broth at the very end for the classic push and pull between sour, salty, and spicy, adjusting lime juice, fish sauce, and chili paste individually rather than all at once.
- Leave the lemongrass, galangal, and lime leaves in the bowl for serving even though they're not meant to be eaten, since they keep releasing aroma as the soup is enjoyed.
- Serve tom yum goong immediately after the shrimp cook through, since the shrimp continues to firm up and toughen the longer it sits in the hot broth.
Ingredient swaps
- Seafood-aware direction
- Replace the fish sauce with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the inch piece galangal.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the fish sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the inch piece galangal.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the inch piece galangal.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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