Tom Yum Goong Recipe

Prepare aromatics

Lightly smash the lemongrass stalks with the flat side of a knife and cut into 2-inch pieces. Peel and halve the shallots. Slice galangal into 1/8–1/4-inch rounds. Tear the kaffir lime leaves to release oils.

In a medium pot, bring 6 cups of water or low-sodium chicken stock to a gentle boil over medium-high heat. Add the sliced galangal, smashed lemongrass, torn kaffir lime leaves, halved shallots, and smashed chiles. Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes to infuse the broth.

While the broth simmers, heat 1 tablespoon neutral oil in a small skillet over medium heat. Add 1.5 tablespoons of Thai chili paste (nam prik pao) and gently fry for 30–60 seconds, stirring—this deepens the flavor and releases aromatics.

After the broth has simmered 10–12 minutes, spoon out and discard the larger aromatics if desired (galangal and lemongrass can be left but are fibrous). Stir the warmed chili paste and any oil into the simmering broth.

Add 1 cup sliced mushrooms to the pot and simmer 2–3 minutes until slightly tender.

Add 1 pound peeled and deveined shrimp and cook 2–3 minutes, until the shrimp are opaque and just curled. Do not overcook.

Lower heat to a gentle simmer, then stir in 3 tablespoons fish sauce, 1 teaspoon sugar, and 3 tablespoons coconut milk or evaporated milk. Taste and adjust seasoning.

Remove the pot from heat. Stir in 3 tablespoons fresh lime juice (taste and add more if you prefer brighter acidity). Balance salty, sour, sweet and spicy to your liking by adjusting fish sauce, lime juice, sugar, or chilies.

Ladle the soup into bowls and garnish with chopped cilantro and 2 tablespoons chopped culantro. Serve immediately while hot.

If you prefer clear tom yum (nam pura), omit the coconut/evaporated milk. For a smokier finish, char the chilies or lemongrass briefly before adding. Make sure every ingredient listed in the ingredients sections is used in the relevant steps above.