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

Name: Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shrimp & deveined; 3 1/2 cups water; 4 each kaffir lime leaves; 2 stalks lemongrass cut into 1 inch pieces, smashed; 1/2 cup mushrooms, enoki (straw); 2 tablespoons lime juice; 3 tablespoons fish sauce; 1 teaspoon red curry paste; 2 teaspoons green chili peppers red and green, sliced; 1 tablespoon cilantro chopped

Servings: persons

1 cup shrimp & deveined
3 1/2 cups water
4 each kaffir lime leaves
2 stalks lemongrass cut into 1 inch pieces, smashed
1/2 cup mushrooms, enoki (straw)
2 tablespoons lime juice
3 tablespoons fish sauce
1 teaspoon red curry paste
2 teaspoons green chili peppers red and green, sliced
1 tablespoon cilantro chopped

1
In a medium saucepan, bring water to a boil over high heat.
2
Stir in the curry paste, lime leaves and lemongrass.
3
Bring to a boil again and add shrimps and mushrooms.
4
Cook just until the shrimps are done but not overcooked.
5
Stir in fish sauce and remove from heat.
6
Spoon the soup into a serving bowl and add lime juice, stir to mix well.
7
Sprinkle chilies and cilantro leaves before serving.
8
Serve hot with cooked rice.
9
NOTE: Boneless chicken pieces may be used instead of shrimps.
10
Omit the chilies if desired.
11
Additional fish sauce may also be added to the soup at the table.

114

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup shrimp & deveined, 3 1/2 cups water, 4 each kaffir lime leaves, 2 stalks lemongrass cut into 1 inch pieces, smashed, and more.

Yes, Thai Hot and Sour Shrimp Soup (Tom Yum Goong) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

How did you like this recipe?

Frequently Asked Questions