Overview Tom yum goong is a classic Thai soup celebrated for its bright, spicy and sour profile, built around aromatic herbs and fresh prawns. This recipe guides the preparation of a clear, fragrant stock infused with lemongrass, galangal and kaffir lime leaves, enriched with roasted Thai chili paste and finished with fresh lime juice. The method specifies making a prawn-forward broth by simmering shrimp shells to extract depth of flavour, then adding mushrooms and whole prawns at the end to preserve texture. The emphasis is on balancing acidity, heat and umami while avoiding overcooking the prawns.
Ingredients and key components The recipe calls for a base of 5 cups chicken or shrimp stock and the following aromatics and seasonings. Use fresh citrus and aromatics where possible to preserve the soup’s clarity and brightness.
- 5 C chicken or shrimp stock
- 1/2 lb whole shrimp with shells, de-shelled (reserve shells for stock)
- 4–6 Tbsp fresh lime juice
- 6 slices galangal, smashed
- 6–10 whole Thai bird’s eye chilies, smashed
- 12–14 kaffir lime leaves, bruised
- 4 Tbsp nam prik pao (roasted Thai chili paste)
- 2 Tbsp fish sauce
- 2 stalks fresh lemongrass, bottom 4 inches, cut into 1-inch pieces and smashed
- Generous handful of mushrooms, such as oyster, enoki, baby Bella or straw
- Garnish: cilantro and/or sliced scallions
Stock preparation Bring the 5 cups of stock to a boil together with the reserved shrimp shells. Reduce the heat and simmer for 10 to 15 minutes to concentrate flavour. Press the shells while straining the liquid through a sieve or colander to extract the maximum essence, then discard the solids. This concentrated shell stock provides a prawn-forward backbone without clouding the soup.
Simmering and finishing Add the smashed lemongrass, galangal slices, bruised kaffir lime leaves, bird’s eye chilies, mushrooms and nam prik pao to the strained stock and bring to a boil. Reduce to a low simmer for another 10 to 15 minutes to marry the aromatics. Add the peeled prawns and fish sauce, cooking only until the prawns turn just pink. Remove from heat and add the lime juice at the end to avoid bitterness.
Serving and tips Serve immediately to preserve the texture of the prawns and the brightness of the lime. Garnish with cilantro and sliced scallions as desired. Adjust acidity and heat at the end, tasting after the lime juice is added.
| Stock option | Notes |
|---|---|
| Chicken stock | Provides a mild, rounded base; combines well with shrimp shells for depth |
| Shrimp stock | Yields a more pronounced prawn character when used alone or with shell infusion |
Ingredient highlights The balance of lemongrass, galangal and kaffir lime leaves creates the characteristic citrus and herbal notes, while nam prik pao and fish sauce add roasted chili character and umami. Use fresh lime juice only at the end to maintain clarity and avoid bitterness.
Conclusion This method produces a clear, aromatic tom yum goong with a pronounced prawn presence and a lively interplay of heat, sourness and umami. Simmer shrimp shells early to concentrate flavour, keep aromatics whole and bruised rather than finely chopped to preserve clarity, and add lime juice at the very end. Cook prawns briefly until just pink to retain texture. Simple adjustments to the number of chilies, the amount of nam prik pao and the lime juice will tailor the soup to personal preference while keeping the essential profile intact.