Thai Shrimp Soup (Tom Yam Goong)


  • 2 lbs. medium shrimp, shelled, deveined, reserve shells
  • 6 cups chicken stock, or water
  • 12 cloves garlic, minced
  • 10 kaffir lime leaves
  • 6 slices fresh or dried galangal
  • 1/3 cup fish sauce
  • 4 stalks lemon grass, lower 1/3 portion, cut into 1" lengths
  • 6 shallots, sliced
  • 1 cup mushrooms, sliced
  • 10 Thai chile peppers, or serranos
  • 1/2 cup lime juice
  • 2 tablespoons cilantro, chopped
  • 4 tomatoes, cut into wedges


  • Place shrimp shells in large pot with water. Heat to boiling, strain the broth and discard the shells.
  • Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock . Then add the mushrooms and chili peppers. Cook gently for 2 minutes.
  • Add the shrimp to the soup and reheat to boiling. Add the tomatoes. When the shrimp are cooked, place the lime in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves. Serve.


  • Description:
  • "Bangkod, Thailand"
  • SOURCE: Adapted from Thai Home Cooking

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