Tom Yum Goong (lao-style Shrimp Soup)

Tom Yum Goong is a popular Lao-style shrimp soup known for its bold and refreshing flavors. This hot and sour soup is packed with aromatic herbs and spices, making it a perfect dish for any time of the year.

Tom Yum Goong (lao-style Shrimp Soup)

Ingredients

  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 3 kaffir lime leaves
  • 3-4 Thai bird's eye chilies, smashed
  • 3 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1/2 lb shrimp, peeled and deveined
  • 1 tomato, cut into wedges
  • 1 small onion, sliced
  • 1/2 cup straw mushrooms
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro leaves

Instructions

  1. In a pot, bring the broth to a boil over medium heat.
  2. Add lemongrass, kaffir lime leaves, and Thai chilies. Simmer for 5 minutes.
  3. Stir in coconut milk, fish sauce, tamarind paste, and sugar. Bring to a gentle boil.
  4. Add shrimp, tomato, onion, and mushrooms. Cook until the shrimp turns pink and opaque.
  5. Remove from heat and stir in lime juice. Garnish with cilantro before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
10g
Protein
20g
Fat
15g

Supplies

Pot Knife Cutting board Measuring spoons

Tools

Ladle Serving bowls Soup spoons

Serving suggestions

Serve the Tom Yum Goong hot as a comforting soup or with steamed jasmine rice for a complete meal.

Tips & tricks

For a spicier kick, add more Thai bird's eye chilies. Adjust the level of sourness with more or less tamarind paste according to your preference.

Cost

$15