Tom Yum Goong Soup Recipe

Prepare aromatics

Bruise the lemongrass stalks by hitting them with the back of a knife, then trim tough ends and slice into 2–3 inch pieces. Peel and halve the shallots. Tear the kaffir lime leaves into a few pieces (to release oils). Slice galangal into 3–4 mm rounds. If using cilantro stems, tie them into a bundle for easy removal.

In a large pot, combine 6 cups water and 1 cup stock. Add the prepared galangal, lemongrass pieces, torn kaffir lime leaves, halved shallots, chilies (leave whole for mild heat or slightly crushed for more heat), and tied cilantro stems if using.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, partially covered, for 12–15 minutes to infuse the broth. Taste the broth: it should smell bright and herbal. Simmer longer (up to 20 minutes) if you want a stronger aromatics flavor, but avoid extended simmering which can make lemongrass bitter.

After simmering, use a slotted spoon to remove the larger aromatics (galangal slices and cilantro stem bundle). You may leave smaller bits like torn kaffir leaves in the pot for additional flavor, or strain the broth through a fine mesh if you prefer a clear soup.

Bring the infused broth back to a gentle simmer. Add the halved mushrooms and tomato wedges to the broth and simmer 2–3 minutes until mushrooms begin to soften and tomatoes start releasing juices.

Add the peeled and deveined shrimp to the simmering broth. Cook for 2–3 minutes, stirring gently, until the shrimp turn opaque and curl — do not overcook. If using very large shrimp, allow up to 4 minutes; shrimp should be just cooked through.

Lower the heat to off or the lowest setting. Stir in 3 tablespoons fish sauce, 1 teaspoon roasted chili paste (nam prik pao), and 1 teaspoon sugar. Taste carefully: Tom Yum should be a balance of salty (fish sauce), sour (lime), spicy (chilies), and slightly sweet. Adjust fish sauce or sugar if needed.

Remove the pot from heat. Add 3 tablespoons fresh lime juice and, if using the creamy variation (Tom Yum Nam Khon), stir in 1/2 cup evaporated milk or coconut milk now. Stir once to combine. Taste and adjust lime, fish sauce, or chili paste to your preference.

Ladle the soup into bowls, making sure each bowl gets shrimp, mushrooms, and tomatoes. Sprinkle chopped cilantro leaves and sliced scallions on top as garnish. If desired, serve extra lime wedges and fish sauce on the side for seasoning at the table.

Serve immediately while hot. Discard any large aromatics (lemongrass, galangal, kaffir pieces) if left in the bowl.