Tom Yum Goong is Thailand’s famously hot and sour shrimp soup and it is hands down one of my favorite things to slurp.
Spicy, tangy, savory, and loaded with fresh aromatics, it hits all of the flavor notes without one single ingredient overpowering the others.
Ready in under an hour, this hot and sour Thai shrimp soup boasts layer upon layer of flavor thanks to fresh aromatics like galangal, Makrut lime leaves, ginger, lemongrass, and cilantro. Despite its restaurant-quality flavor, this is a quick and easy recipe that any home cook can master!
I love ordering this when we go out for Thai food, but making it at home is surprisingly simple.
My easy weeknight version starts with shrimp shells, which are simmered into a quick homemade shrimp stock that gives the tom yum broth incredible depth.
From there, lemongrass, Makrut lime leaves, and galangal bring all of that unmistakable Thai flavor to the party, while fresh lime juice and chiles turn up the heat and pucker.
Yes, you’ll need to hunt down a few ingredients you may not already have hanging out in your fridge (it's a great excuse to hit your favorite Asian market!), but trust me, they’re worth it.
On the plus side, once you’ve gathered up all of the ingredients, the soup comes together in under an hour.
Enjoy!
Heidi
