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

Tom Yum Goong Soup

It has been pretty cold out the last few days. The perfect weather for a nice warm bowl of soup! I had been wanting to try this tom yum goong soup since I saw it. Tom yum goong soup is billed as a hot and sour soup and this combination sounded pretty interesting. It used Thai chili peppers for the heat and lime juice for the sour. You just can't go wrong with large and juicy prawns. I added some soba noodles to give the soup some more body. I was not able to find the nam prik pao so I just omitted it. I liked the fact that the recipe called for simmering the the shrimp shells in the broth to get even more shrimp flavour. The recipe was pretty easy and the soup turned out pretty good. The tom yum goong soup was nice and tasty and I really enjoyed the hot and sour combination. All of the fresh herbs gave the soup a nice freshness that reminded me of warmer days.

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

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

  • 1 pound shrimp (peeled and deveined, reserve shells)
  • 8 cups shrimp stock (or chicken stock or dashi)
  • 1 inch piece galangal (chopped, or ginger)
  • 4 kaffir lime leaves (chopped)
  • 2 stalks lemongrass (peeled and chopped, or lemon zest)
  • 1 cup shiitake mushrooms (sliced)
  • 2 Thai birdseye chilies (sliced thinly crosswise)
  • 2 tablespoons fish sauce
  • 3 tablespoons nam prik pao (roasted red chili paste, optional)
  • 1 pound soba noodles (optional)
  • 1 lime juiced
  • 1/2 cup cilantro (chopped)
  • 1/2 cup green onions (sliced into 1/2 inch pieces)
  • roasted unsalted peanuts (roughly chopped, optional)
  1. Bring the water, shrimp shells, galangal, kaffir lime leaves and lemon grass to boil, reduce the heat and simmer for 20 minutes.
  2. Strain the solid bits and discard them.
  3. Simmer the broth, shiitake mushrooms, chilis, fish sauce and nam prik pao for 20 minutes.
  4. Meanwhile, cook the noodles as directed on package.
  5. Add the shrimp to the soup and simmer until cooked, about 2-3 minutes.
  6. Remove the soup from the heat and add the noodles, lime juice and cilantro.
  7. Garnish with the green onions and peanuts.


Peter M said...

Kevin, I'm stuffed from dinner but I'd make room for that warming soup...go nuts with the shrimp - luv it!

Elly said...

Oooh looks delicious, Kevin! And so comforting.

Vicki said...

Maybe it's a good thing you left out the pepper paste - did you hear about police & firefighters in London closing streets and smashing doors because of a "chemical attack"?

Turns out a Thai restaurant was making nam prik pao...

tigerfish said...

It's also cold and windy here! I wish for a bowl of soup like this :O

Kalyn said...

I LOVE this type of soup. It's one of my very favorite soups to order in a Thai restaurant here where I love to eat. No noodles for me though, I put rice in the bottom of the bowl and then put the soup on top of it. I don't know if that's how it's eaten in Thailand, but I like it that way.

What a great photo of the soup! Yum!

Dhanggit said...

aww this is so gorgeous!! i love tom yum!! i'm sure the taste is different when cooked with real kaffir leaves..i rarely find one here thats why i never succeeded in making the authentic one!! yummmy

Sylvia said...

Wow ! I missed three entries.One more than delicious than other. This type of soup is one of my favorite and am not a great fan of soup

Kate / Kajal said...

i love tom yum soup. i usually like it hot and my soup base look a little more reddish, i guess i just like to use more paste :)The noodles soak up the flavour and end up tasting so divine.

javagirlkt's cookin' said...

This looks so fresh and warm and comforting all at the same time.

Even though I have to admit that I don't recognize half of the ingredients in this soup, it looks delicious!

Gigi said...

The soup looks delicious! The perfect dinner on a cold winter night.

Tania, The Candied Quince said...

Thanks for dropping by my blog. I'm glad you did, because now I've discovered yours!

I love Tom Yum Goong soup, especially on winter days like today (it's snowing AGAIN as I type this!). Never tried making it, though. You make it sound very easy and very delicious.

Pixie said...

Another wonderful soup, I can have soup every day of the week. Love them, thanks for sharing.

Skinny said...

I am a huge fan of tom yum soup. I miss being able to get it from the restaurant just a block from my home in Chicago. Getting it in Ghana is a bit more tricky, so thanks for passing on the great looking recipe!

MrsPresley said...

i love this soup! the only thai soup i like more is the tom kha which is the same as this soup but with coconut milk in it too :)

Nora B. said...

Hey Kevin,
This is one of my fav soups! I would love to have some now...even though it's only 9.24 am... mmmm...

Jenn said...

That's one of the things I have ordered many times at a restaurant,. but never actually made at home... looks delicious and suiting to the cold.

Proud Italian Cook said...

Boy does that soup look good!

Anonymous said...

its yyyyyyyyyyuuuuuuuuuuuuuuuuummmmmmmmmmmmmmyyyyyyyyyy!!!!!!!!!!

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