Tom Yum Goong Soup with Shrimp and Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Thai hot and sour soup bursting with fresh herbs, succulent shrimp, and earthy mushrooms in a fragrant lemongrass broth. This 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 180 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 3 tbsp fish sauce and 3 tbsp lime juice, tasting and adjusting for the perfect balance of salty and sour.
  5. Step 5: Remove the lemongrass, galangal, and lime leaves with a slotted spoon.
  6. Step 6: Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro leaves and 2 sliced green onions.
  7. Step 7: Serve Tom Yum Goong hot with steamed jasmine rice or as a flavorful appetizer.

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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.

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