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Thai shrimp soup!


Thai shrimp soup!



Tom Yum Goong, a typical Thai shrimp soup, is a culinary delight that tantalizes the taste buds with its bold and aromatic flavors. This lengthy preparation requires a symphony of ingredients that come together to create a harmonious and satisfying dish. The broth serves as the soul of the soup, enriched with lemongrass, kaffir lime leaves, galangal, Thai  chilies, onions, garlic, tomatoes, mushrooms and carrots. When you simmer this fragrant preparation for an extended period of time, the flavors mingle and create a  complex and deeply satisfying broth.The addition of fish sauce, soy sauce, lime juice and a touch of sugar balances the salty, spicy and slightly sweet notes and provides a well-rounded flavor profile. The succulent prawns, the protagonists of this culinary presentation, give the dish a delicious seafood reality. When the shrimp are cooked perfectly, their bright pink hue signals that they are ready to enjoy.

To enhance the experience, side dishes play a crucial role. Fresh coriander leaves, Thai basil and thinly sliced ​​red chili peppers add a touch of freshness and a touch of heat, while lime wedges provide a zesty finish.If you are looking for a filling soup, you can serve the soup with rice noodles or jasmine rice for a wholesome and filling meal.

Tom Yum Goong is not just a soup; is a journey through the diverse and vibrant flavors of Thai cuisine and a delicious option for anyone who appreciates the art of a well-prepared dish.



 Thai shrimp soup!


 For the broth:

  • 4 cups chicken or vegetable broth
  • 2 lemongrass stalks, crushed and cut into 5cm pieces
  • 4 kaffir lime leaves
  • 3 slices galangal (or ginger if not available)
  • 2 Thai -Bird chilies, crushed (adjust to taste)
  • 1 medium onion, sliced ​​
  • 3 cloves garlic, minced
  • 1 medium tomato, quartered
  • 1 cup mushrooms, sliced ​​
  • 1 medium carrot, sliced sliced ​​ • 2 tablespoons fish sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • Salt to taste

 For the shrimp:


  • 1 pound large shrimp, peeled and deveined

 For garnish:

  • Chopped fresh coriander leaves
  • Thai basil leaves
  • Red chili, thinly sliced ​​
  • Lime wedges


  • Pasta rice or cooked jasmine rice for serving


  1. In a large pot, heat the chicken or vegetable stock over medium Bring heat to a boil.2. Add lemongrass, kaffir lime leaves, galangal, Thai chilies, onions, garlic, tomatoes, mushrooms and carrots to the pot. Let it simmer for about 15-20 minutes to allow the flavors to develop.
  2. Add fish sauce, soy sauce, lemon juice, sugar and salt to the broth.Adjust the seasonings according to your taste preferences.
  3. Add the peeled and deveined shrimp to the broth. Cook until the shrimp turn pink and opaque, usually 3 to 5 minutes.
  4. Once the shrimp are cooked, remove the soup from the heat.
  5. Remove the lemongrass, kaffir lime leaves and galangal slices from the soup.
  6. If using rice noodles, cook  according to  package directions and divide into serving bowls.Alternatively, you can serve the soup with cooked jasmine rice.
  7. Serve hot soup over noodles or rice.
  8. Garnish with fresh coriander, Thai basil leaves, thinly sliced ​​red chili peppers and lime wedges.Enjoy your delicious long Thai shrimp soup!


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