Tom Yum Goong is a hot and sour Shrimp soup. Tom yum is widely served in countries such as Thailand, Laos, Cambodia, Brunei, Malaysia and Singapore, and has been become quite popular around the world. Due to its potent combination of herbs and spices, it offers a variety of Health benefits, including an immune-boosting power that can be used as a natural remedy for cold and flu viruses. Our easy to follow Tom Yum recipe, will help you get a taste of this delicious and flavorful soup.

Tom Yum (Hot and Sour Shrimp Soup)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This soup is truly amazing, especially for a chilly night! The recipe is so simple, too. What are you waiting for? Try it! Click the Little "shopping cart" icon below to create a printable list of shopping items for this recipe.
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Tom Yum (Hot and Sour Shrimp Soup)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This soup is truly amazing, especially for a chilly night! The recipe is so simple, too. What are you waiting for? Try it! Click the Little "shopping cart" icon below to create a printable list of shopping items for this recipe.
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Trim tip and root ends of lemongrass stalks and remove and discard tough outer layer. Using a meat mallet or the side of a knife, smash lemongrass to flatten it; tie stalks into a knot; set aside. Pour stock into a 2-qt. saucepan and bring to a boil. Add lemongrass and half the lime leaves, reduce heat to medium-low, and simmer until fragrant, about 5 minutes.
  2. Remove and discard lemongrass and lime leaves and increase heat to high. Stir in mushrooms and chile paste, to taste, and boil for 1 minute; add shrimp and fish sauce and cook until shrimp are just cooked through, about 45 seconds. Combine remaining lime leaves with chiles, scallions, and lime juice in a serving bowl or tureen. Pour soup into serving bowl, stir, and serve with rice, if you like
Share this Recipe