Real Recipes From Real Home Cooks ®

tom yam goong (thai hot & sour shrimp soup)

(1 rating)
Recipe by
Skip Davis
Morton, MS

TOM YAM GOONG is the most famous of all THAI soups. A subtle blend of hot and sour with citrus overtones. Each region of Thailand has it's own particular variation of the recipe. This is the Bangkok and Central Plains version. Recipe source: Thailand : The Beautiful Cookbook Authentic Recipes from the Regions of Thailand

(1 rating)
yield 4 soup bowls
prep time 20 Min
cook time 15 Min

Ingredients For tom yam goong (thai hot & sour shrimp soup)

  • 1/2 to 3/4 lb
    shrimp (41 to 50) shelled, de-veined, shells reserved.
  • 3 c
    water (24 ounces)
  • 2 clove
    garlic, minced
  • 5 sm
    kaffir lime leaves (bai ma-grood)
  • 3 slice
    fresh ginger (thinly sliced)
  • 1/4 c
    (2 fluid ounces) fish sauce (nam pla)
  • 2 stick
    lemon grass (lower 1/3 portion only) cut into 1 inch lengths
  • 2 lg
    shallots, sliced
  • 1/2 c
    straw mushrooms, sliced
  • 5 sm
    thai green chili peppers (prik khee noo), optional
  • 1/4 c
    fresh squeezed lime juice (2 fluid ounces)
  • 1 tsp
    black chili paste (nam prik pow) ---- see recipe below
  • 1 Tbsp
    cilantro, chopped (bai pak chee)
  • 1 c
    oil for deep frying
  • 4 oz
    dried jalapeno peppers
  • 1 c
  • 1 c
    garlic, chopped
  • 8 oz
    dried shrimp
  • 2 Tbsp
    shrimp paste
  • 1/3 c
    fish sauce (nam pla)
  • 1/4 c

How To Make tom yam goong (thai hot & sour shrimp soup)

  • 1
    Black Chili paste directions: Heat a small pan with the oil and deep fry the dried green peppers, shallots and garlic until dark brown. Place fried ingredients with all the others in a blender. Process to a smooth mixture.
  • 2
    Pour the entire mixture into a skillet and fry on medium heat for 5 minutes. Remove, cool and place in a jar with a tight lid. Use as needed. It will keep indefinitely. Makes: 4 cups
  • 3
    Soup directions: Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
  • 4
    Add the garlic, lime leaves, ginger, fish sauce, lemon grass and shallots to the stock, then the mushrooms and THAI chili peppers. (if using) Cook gently for 2 minutes.
  • 5
    Add the shrimp to the soup and re-heat just to boiling. When shrimp are cooked to your liking, place the lime juice and black chili paste in a serving bowl. Pour soup into the bowl, stir, garnish with cilantro leaves and serve. Serves: 4