Quick & Easy Thai Shrimp Soup (Tom Yum Goong)

Ready in under an hour, this hot and sour Thai shrimp soup boasts layer upon layer of flavor thanks to fresh aromatics like galangal, Makrut lime leaves, ginger, lemongrass, and cilantro. Despite its restaurant-quality flavor, this is a quick and easy recipe that any home cook can master!

Homemade Shrimp Stock Is the Secret Ingredient That Makes This Soup SO Delicious

Tom Yum Goong is Thailand’s famously hot and sour shrimp soup and it is hands down one of my favorite things to slurp. Spicy, tangy, savory, and loaded with fresh aromatics, it hits all of the flavor notes without one single ingredient overpowering the others. 

I love ordering this when we go out for Thai food, but making it at home is surprisingly simple. My easy weeknight version starts with shrimp shells, which are simmered into a quick homemade shrimp stock that gives the tom yum broth incredible depth. From there, lemongrass, Makrut lime leaves, and galangal bring all of that unmistakable Thai flavor to the party, while fresh lime juice and chiles turn up the heat and pucker. 

Yes, you’ll need to hunt down a few ingredients you may not already have hanging out in your fridge (it’s a great excuse to hit your favorite Asian market!), but trust me, they’re worth it. On the plus side, once you’ve gathered up all of the ingredients, the soup comes together in under an hour.

Enjoy!

The Main Flavor Builders

The full recipe, with amounts, can be found in the recipe card below.

• Shrimp — I suggest using large 31/35 shrimp, which are less likely to overcook and turn rubbery in the hot broth. Buy shrimp that still has its shells and tails on because we’ll be using the shells to flavor the tom yum broth.
• Cilantro — The stems infuse the broth with so much bright flavor, while the tender leaves are reserved for topping the soup.
• Thai chiles — We’re using just two chiles because, although small, these little guys pack some serious heat.
• Makrut lime leaves — AKA kaffir lime leaves. This is one of the key ingredients in tom yum soup and gives it a bold, bright flavor. Find them at most Asian markets, and if not, substitute with strips of lime zest.
• Lemongrass — I’ve heard this fresh aromatic described as tasting like a cross between a ginger and a lemon. To use the lemongrass, you’ll want to remove the tough outer layers to expose the inner core. Then, smash the core to release its aromatic oils.
• Galangal — Kind of looks like fresh ginger, but it has a more citrusy flavor and woodier skin.
• Fresh ginger — Has a deeper, spicier flavor than galangal. Traditionally only galangal is used to make the broth, but I like adding ginger for even more flavor.
• Lime juice — This is a rich soup, and you need some acidity to brighten it up.
• Fish sauce — Choose a high-quality bottle of fish sauce (I like Red Boat), because cheaper brands often taste overpoweringly of salt.

How to Make Thai Shrimp Soup (with Tips!)

1. Remove the shrimp shells. Keep the tails on the shrimp, but remove their shells and set them aside for now. Do NOT throw them out!
2. Heat the aromatics. Heat a little oil in a stockpot and sauté the shrimp shells until they turn pink. Then, add in the cilantro stems, Thai chiles, lemongrass, Makrut lime leaves, galangal, ginger, and garlic.

3. Simmer the broth. Add the water, chicken stock, and a pinch of sugar to the pot and simmer for about 30 minutes to create a richly flavored tom yum broth.
4. Strain the broth. I find it easiest to place a fine mesh strainer over a large heat-proof bowl or pot and then pour the broth through.

5. Build up the Thai flavor. Return the strained broth to the stove and stir in the lime juice, fish sauce, tomato, and mushrooms. Simmer for just a few minutes to cook the veggies.
6. Add the shrimp last. Even though we’re using large shrimp, they still only need a minute or two to cook. Keep an eye on them to prevent them from turning rubbery.
7. Garnish with cilantro and lime. You can add more sugar or chile at this stage depending on how you like your Thai hot and sour shrimp soup.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Thai Shrimp Soup (Tom Yum Goong Soup)

Ready in under an hour, this hot and sour Thai shrimp soup boasts layer upon layer of flavor thanks to fresh aromatics like galangal, Makrut lime leaves, ginger, lemongrass, and cilantro.

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Course Soup

Cuisine Thai

Keyword shrimp soup, thai soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 153kcal

Ingredients 

½x1x2x3x

• ¾ pound 31/35 count shells and tail-on shrimp , about 24-26 shrimp
• 1 tablespoon canola oil
• 10 cilantro stems , roughly chopped
• 2 small Thai chiles , cut in half and seeded
• 1 large stalk lemongrass , halved and smashed
• 6 Makrut lime leaves or kaffir lime leaves , twisted and pressed in your hands to release aroma
• 6 slices galangal , smashed with the side of a knife
• 4 slices fresh ginger , smashed with the side of a knife
• 1 garlic clove , smashed
• 3 cups water
• 2 cups chicken broth
• 1 tablespoon granulated sugar
• 4 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• 1 cup fresh plum tomato , seeded and cut into wedges
• 1 cup small button mushrooms , quartered
• ½ cup fresh cilantro leaves

Instructions

• Cook the soup stock aromatics. Shell and devein ¾ pound 31/35 count shells and tail-on shrimp, leaving the tails on and setting aside the shrimp and shells separately. Heat 1 tablespoon canola oil in a large stockpot over high heat. Add the reserved shrimp shells and cook while stirring for 1 minute until pink. Add 10 cilantro stems, 2 small Thai chiles, 1 large stalk lemongrass, 6 Makrut lime leaves or kaffir lime leaves, 6 slices galangal, 4 slices fresh ginger, and 1 garlic clove. Saute for 1 minute until fragrant.

• Simmer the broth. Add 3 cups water, 2 cups chicken broth, and 1 tablespoon granulated sugar; bring to a boil. Reduce the heat to a simmer, cover, and cook for 25-30 minutes. Strain the broth and discard the solids.

• Develop the Thai flavors. Add the stock back to the saucepan. Add 4 tablespoons fresh lime juice, 3 tablespoons fish sauce, 1 cup fresh plum tomato, and 1 cup small button mushrooms. Bring to a boil, reduce to medium, and cook for 3-4 minutes. Add the shrimp and simmer for 1-2 minutes until the shrimp turn opaque. Do not overcook. Taste for seasoning and add more sugar or spice to taste, top ½ cup fresh cilantro leaves, and serve with lime wedges.

Nutrition

Calories: 153kcal | Carbohydrates: 10g | Protein: 20g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 139mg | Sodium: 1612mg | Potassium: 555mg | Fiber: 1g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 1mg

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