Tom Yum Goong Hot and Sour Shrimp Soup
A classic Thai soup bursting with bright lemongrass, galangal, kaffir lime, and fresh shrimp, delivering a perfect balance of spicy, sour, and savory flavors. This thai-inspired soups (gluten-free) ready in about 35 minutes pairs peeled and deveined large shrimp, thin slices galangal slices, torn kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12, peeled and deveined large shrimp
- 2, cut into 2-inch pieces and smashed lemongrass stalks
- 5 thin slices galangal slices
- 4, torn kaffir lime leaves
- 3, crushed bird’s eye chilies
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 cup, halved straw mushrooms
- 4 cups chicken stock
- 1/4 cup, chopped cilantro leaves
- 2 tbsp tom yum paste
- 1 tsp sugar
Instructions
- Step 1: In a large pot, bring 4 cups chicken stock, 2 smashed lemongrass stalks, 5 thin galangal slices, and 4 torn kaffir lime leaves to a boil over medium-high heat. Simmer for 10 minutes to infuse flavors.
- Step 2: Add 2 tbsp tom yum paste and 3 crushed bird’s eye chilies to the broth, stirring until the paste dissolves and the soup turns a vibrant orange-red color.
- Step 3: Add 1 cup halved straw mushrooms and 12 peeled shrimp, cooking for 3-4 minutes until shrimp turn opaque and mushrooms are tender.
- Step 4: Season the soup with 3 tbsp fish sauce, 3 tbsp fresh lime juice, and 1 tsp sugar. Adjust the balance of sour, salty, and spicy to taste.
- Step 5: Remove from heat and garnish with 1/4 cup chopped cilantro leaves. Serve hot with steamed rice or enjoy as a flavorful broth.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tom Yum Goong Hot and Sour Shrimp Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tom Yum Goong Hot and Sour Shrimp Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thin slices galangal slices from drying out.
Can I substitute ingredients in Tom Yum Goong Hot and Sour Shrimp Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tom Yum Goong Hot and Sour Shrimp Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tom Yum Goong Hot and Sour Shrimp Soup gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
