Tom Yum Goong Soup with Shrimp and Mushrooms
A classic Thai hot and sour soup bursting with fresh herbs, succulent shrimp, and earthy mushrooms in a fragrant lemongrass broth. This thai-inspired thai ready in about 30 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.
Ingredients
- 12, peeled and deveined large shrimp
- 2, bruised and cut into 3-inch pieces lemongrass stalks
- 5 thin slices galangal slices
- 4, torn kaffir lime leaves
- 4, crushed Thai bird’s eye chilies
- 1 cup, halved straw mushrooms
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 4 cups chicken broth
- 1/4 cup, chopped cilantro leaves
- 2, sliced green onions
Instructions
- Step 1: In a large pot, bring 4 cups chicken broth to a boil over high heat. Add 2 bruised lemongrass stalks cut into 3-inch pieces, 5 thin galangal slices, and 4 torn kaffir lime leaves. Simmer gently for 10 minutes to infuse the broth.
- Step 2: Add 4 crushed Thai bird’s eye chilies and 1 cup halved straw mushrooms to the broth. Continue simmering for 3 minutes until mushrooms soften.
- Step 3: Add 12 peeled and deveined large shrimp to the pot and cook for 2-3 minutes until the shrimp turn pink and opaque.
- Step 4: Stir in 3 tbsp fish sauce and 3 tbsp lime juice, tasting and adjusting for the perfect balance of salty and sour.
- Step 5: Remove the lemongrass, galangal, and lime leaves with a slotted spoon.
- Step 6: Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro leaves and 2 sliced green onions.
- Step 7: Serve Tom Yum Goong hot with steamed jasmine rice or as a flavorful appetizer.
Frequently asked questions
How long does Tom Yum Goong Soup with Shrimp and Mushrooms take to make?
Total time is about 30 minutes (10 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 Soup with Shrimp and Mushrooms?
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 Soup with Shrimp and Mushrooms?
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 Soup with Shrimp and Mushrooms 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.
What goes well with Tom Yum Goong Soup with Shrimp and Mushrooms?
Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant-quality at home! Followed the recipe exactly and it was bursting with authentic Thai flavors.
- ★★★★★
My family devoured it in minutes. The shrimp were tender and the mushrooms added such a lovely earthiness.
- ★★★★★
This is the best Tom Yum I've ever made! The balance of sour and spicy is perfect.
