Tom Yum Goong ต้มยำกุ้ง - Episode 33


Tom Yum Goong is a hot, sour, and spicy soup which originated during the Rattanakosin period of Thailand. Tom Yum Goong first appeared as a recipe in a local Thai publication in 1889, but it is thought that the recipe is much older than this first appearance in print. Tom Yum Goong is defined by its vibrant and uniquely Thai flavors. The lemongrass and lime juice add a layer of sourness that match well with the Thai peppers that add a layer of spiciness. Overall this dish is a perfect example of classic Thai cuisine. Give it a try, you are sure to be a fan of this delicious recipe. 

Tom Yum Goong is a very traditional dish, but there are occasional, albeit slight, variations on it. For example, there are no hard rules on the type of mushroom that should be used, so feel free to use your favorite. If you would rather use prawns instead of shrimp, that would be acceptable as well. One of the more radical changes is to leave out the evaporated milk or coconut milk, it changes the flavor profile, but not so much that you lose the dish.

Click Pictures for Full Size Image

Serving Info

Prep. time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2 people

Print Friendly and PDF


10 ounces peeled shrimp (heads on)
4 ounces mushrooms
2 shallots
2 lemongrass stalks
4 - 5 galangal slices
5 kaffir lime leaves
3 cups chicken broth
2 tablespoons fish sauce
1/2 cup evaporated milk
1 tablespoon Thai chili paste
3 tablespoons lime juice
5 Thai chili peppers
Small handful cilantro