Tom Yum Goong Soup Recipe

Trim and smash

Trim the lemongrass: remove tough outer layers, slice stalks into 2–3 pieces and smash each piece with the back of a knife to release oils. Peel and halve shallots. Thinly slice galangal. Tear or lightly bruise kaffir lime leaves to release aroma.

Crush chilies lightly with the side of a knife (leave seeds if you want more heat). Set all aromatics aside.

In a medium stockpot, add 6 cups water and bring to a gentle boil over medium-high heat.

Add smashed lemongrass, sliced galangal, halved shallots, kaffir lime leaves, and crushed chilies to the pot. Reduce heat to medium-low and simmer gently, uncovered, for 10–12 minutes to infuse the water with aromatics.

After 10–12 minutes, add the mushrooms and cherry tomatoes (if using). Continue simmering 3–4 minutes until mushrooms begin to soften but still hold shape.

Stir in fish sauce, nam prik pao (or substitute), and palm sugar. Taste the broth and adjust seasoning: it should be a balance of sour (lime later), salty (fish sauce), spicy (chilies), and a touch of sweetness. Simmer 1–2 minutes to dissolve the paste and sugar.

Add peeled and deveined shrimp to the simmering broth. Cook gently 2–3 minutes, until shrimp turn pink and are just cooked through (do not overcook).

Remove the pot from heat. Immediately stir in fresh lime juice to preserve bright acidity. Taste and add more fish sauce, lime juice, or sugar to balance as desired.

Thinly slice green onions and roughly chop cilantro. Add most of the cilantro and green onions to the soup and stir; reserve a little for garnish.

Ladle soup into bowls, distributing shrimp and mushrooms evenly.

Garnish each bowl with remaining cilantro, sliced green onions, lime wedges and extra sliced chilies if desired.

Serve hot. Encourage diners to squeeze extra lime and adjust heat with chilies or a dash of fish sauce to taste.