Tom Yum Goong

Tom Yum Goong is a soup known for its bold and refreshing flavors. It skillfully balances heat, spice, and tanginess, creating an invigorating experience for the palate. The name translates to “boiled together,” with “Goong” meaning “shrimp” in Thai. While there are many variations of this dish, the seafood version remains a favorite both in Thailand and around the world.

What makes Tom Yum Goong an exceptional dish is its vibrant flavors and spicy kick. With multiple components at play, such as lemongrass, kaffir lime, Thai red chilies, and galangal, these elements combine to create an aromatic, jungle-like flavor synonymous with Thailand’s tropical climate. There are distinctive variations of Tom Yum Goong. The first is Tom Yum Goong Nam Sai, a clear broth that is tangy, light, and mildly fragrant. This version omits the coconut milk; its flavors are crisp and bright.

The second version is Tom Yum Goong, which is my personal favorite. It has a richer and creamier taste with a strong depth of flavor. With the addition of coconut milk, this soup strikes the perfect balance between spicy tanginess and creamy indulgence. The citrusy lime, along with the galangal and kaffir lime leaves, makes this soup incredibly special. One of the key aspects of Tom Yum Goong is creating a dish that is authentic to Thailand’s flavors. After extensive research and many bowls of Tom yum goong across Thailand, I have created a recipe that honors the traditional recipe.

Ingredients

Shrimp, seafood mix, large tomatoes, mushrooms, snow peas, baby corn, dried red chilies, fish sauce, lime juice, water, cooking oil, sugar, coconut cream, Nam Prik Pao, garlic cloves, lemongrass, galangal, kaffir lime leaves, parsley, red chili.

The heart of the Tom Yum Goong soup lies in each ingredient. At its core, this dish features shrimp. The fragrant lemongrass, kaffir lime leaves, freshly squeezed lime juice, fish sauce, Thai red chilies, and galangal create a unique medley of flavors. With the addition of mushrooms, tomatoes, and parsley, this dish gains a layer of complexity and depth. We’ve made the Nam Prik Pao from scratch, but for those who prefer convenience, several high-quality store-bought Thai pastes can help you create an authentic Tom Yum soup. You can purchase Nam Prik Pao online. This ingredient is essentially a Thai chili jam that serves as the base for the soup.

Traditionally, shrimp stock is used in this soup, which comes in small cubes available in Thai supermarkets. However, you can make it from scratch for a more flavorful result. All you need are the shrimp shells and heads, but more on that in the recipe instructions.

When selecting shrimp, opt for freshwater shrimp whenever possible. Choose large shrimp with their shells still on. Deshelled shrimp tend to absorb more water during freezing, which can cause them to shrink significantly during cooking. The shrimp’s shell protects the flesh from absorbing too much water, helping them maintain their size. To enhance the flavor of Tom Yum soup, several vegetables can be added. Tomatoes, mushrooms, snow peas, and baby corn are excellent options. When combined with water, coconut cream, and fish sauce, these ingredients create a flavorful liquid base that delivers an authentic home experience.

Instructions

Add cooking oil to the pot. Add the shrimp paste; this step is crucial for releasing its flavors into the oil. Add the Nam prik pao and sauté on low heat for two minutes.

If you cannot find the shrimp paste or shrimp block. You can cook the shrimp heads and shells to make shrimp broth, which will significantly enhance the flavor of tom yum goong. Make sure to first add it in with the nam prik pao and water. This process should take about 10 minutes in rapidly boiling liquid. Do not add the remaining ingredients yet.

Let the natural flavors of the shrimp shell and head seep into the soup. Thereafter, scoop it out and discard the shells. Start by preparing the ingredients. Wash all of the items thoroughly under running water to remove any impurities. Next, peel the galangal root and slice it horizontally into thin rounds to release the flavor. Galangal is a member of the ginger root family; however, it has a different flavor from ginger.

Cut the lemongrass stalks in half. This will make them easier to work with. The tender part of lemongrass is at the base; it has the best flavor. Slice the Thai red chilies into thin rounds. You can remove the seeds if you’re sensitive to spiciness.

Now, gather a pot and add three cups of water. Add the chopped lemongrass, sliced chilies, and a few kaffir lime leaves, which add a ton of fragrance and richness to this dish. This combination of ingredients creates a flavourful base for the dish. Bring the pot to a gentle simmer, allowing the flavors to meld and release this incredible aroma into your home. Add the coconut milk to the pot and stir gently. Add the following ingredients: mushrooms, snow peas, baby corns, fish sauce, and sugar. Let it simmer for 15 minutes.

Begin by squeezing the juice of five limes into a mixing bowl. Then, chop two firm tomatoes into small, even pieces for better flavor distribution. The lime’s flavor adds a fresh, tangy note. The zesty flavor also enhances the soup’s acidity and brightness, helping balance the dish’s spicy and savory elements. Next, add the lime juice and chopped tomatoes to the pot. Bring the mixture to a simmer on medium-high heat and cook for fifteen minutes. As the soup cooks, the tomatoes will soften and release their juices. Taste and adjust the seasoning.

Add the seafood and simmer for another four minutes. Stir the ingredients after adding the shrimp so that all the shrimp are submerged in the water.  

Seafood cooks quickly, so be careful not to overcook it, as this can compromise its delicate texture. While we’ve included more seafood in our recipe to suit our preferences, adding more is optional. The authentic way to make Tom Yum Goong is to use only shrimp.

This soup is characterized by its spicy, salty, sour, and savory flavors. Feel free to adjust the amounts of lime juice, chili jam paste, and fish sauce to suit your taste.

What can you Serve with Tom Yum Goong?

Tom Yum Goong pairs well with Jasmine rice or regular white rice. Some Thai people eat this soup with rice noodles alongside Thai papaya salad. Spring rolls are also another fantastic option to enjoy with Tom Yum Goong.

How to Store Tom Yum Goong?

Store in the fridge for up to one week, then reheat on the stove or in the microwave. Tom Yum soup can be frozen for up to three months in the freezer. To defrost, remove it from the freezer and defrost it on the countertop. Thereafter, reheat on the stove.

Expert tips

If you find that your tom yum goong is too sour from the lime juice, you can add 1/2 teaspoon of sugar to balance the flavor. Depending on your ingredients, feel free to increase the spiciness if you desire more heat in your dish. If you’re using store-bought or homemade nam prik pao spice, consider adding an additional tablespoon.

If you prefer to use a Tom Yum paste from one of the top three brands, you can add an extra 1/2 tablespoon and then taste the soup to see if it meets your flavor preferences. When adding salt to your tom yum, it’s best to use as little as possible, since the store-bought paste already contains sodium. Always check that the salt level suits your taste. Fish sauce and lime juice are essential for enhancing the flavor of this dish. Additionally, galangal cannot be substituted with ginger root. Fortunately, many of the ingredients for tom yum soup are available in paste form, making them easier to use.

If you use Tom yum paste from Aroy-D, Maesri, or Maeploy in this soup instead of nam prik pao, use 3 tablespoons of paste. Suppose you cannot find nam prik pao or the spices mentioned above. In that case, you can create a very delicious meal with the following pastes: 3 tsp Shrimp paste, 1 tsp Lemongrass paste, 6 tsp Tom yum goong paste, 2 tsp Thai chili basil paste, 1 tsp Galangal paste.

Substitute fresh ingredients with the paste form, if available. Here is a list of possible substitutions.

Tom Yum Goong Paste: Choose one of the Tom Yum Pastes mentioned above, or use any Tom Yum Paste you can find. However, try adding the following paste if available. This will help match the authentic taste of Tom Yum Goong. Tom Yum paste from other brands (except the top three mentioned above) tends to be watered down and lacks the complexity and depth of the real dish.

Lemongrass Paste: It has a rich, fragrant aroma and a citrusy taste. If available, substitute with fresh Lemongrass. One to two stalks will suffice in this recipe. Wash the stalk and cut it into pieces. Use a mortar and pestle to extract the flavor.

If you can’t find the top three tom yum pastes, you can use the following pastes to create a super authentic, rich-tasting Tom yum goong: shrimp paste, Regular tom yum paste, lemongrass paste, galangal paste, Thai basil chili paste. See measurements below.

Galangal Paste: It is similar to ginger but has a completely different flavor. Substitute with fresh Galangal. A small piece is enough.

Shrimp Paste: It has a robust, fishy flavor. Substitute with fresh shrimp broth or shrimp stock cube. Many Thai Restaurants use this in the form of tiny blocks, which can be easily purchased in Thailand and in specific international locations. It is called kapi paste.

Thai Chili Basil Paste: This paste sounds hot, but it is not as hot as it sounds. There are variations of this paste, and some come with basil leaves. Substitute with chili paste or chili oil. Add Thai basil for a rich, aromatic flavor. This paste adds a subtle heat.