Tom Yum Goong {Thai Hot and Sour Soup with Shrimp} by Mom De Cuisine

When we were inThailand, my husband and I gorged on Tom Yum soup. We ate it al almost every Thai restaurant we went to. I have to say, at first it didn’t sound very appetizing to me. Hot and sour….and shrimp? But two bites in, I was hooked! Most times when we ordered it, we were asked if we wanted it mild. When we told them no, make it HOT, I loved seeing the big smile spread across our server’s face. Hey, we’re no wimpy tourists, I wanna sweat! If you haven’t wiped the sweat from your face at least a dozen times before you finish your bowl, you just haven’t had Tom Yum.

I read dozens of recipes to find one that would taste similar to the ones we tried inThailand, but in the end, I just sat over the pot, tweaking ingredients until I liked the flavor. So although I’m providing a recipe, I would encourage you to do the same, start with the basic recipe and add ingredients per your pallet. If you like just a little bit of heat, I would go easy on the peppers and Tom Yum Paste or add more coconut cream; if you enjoy the sour and fishy taste, go a little heavier with the fish sauce; and so on.

Tom Yum Goong

Tom Yum Goong {Thai Hot and Sour Soup with Shrimp} Recipe

Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Serves 2-3


  • 3 cups vegetable stock
  • 2-4 tablespoon tom yum paste
  • 3 cloves garlic, finely chopped
  • 3 stalks lemon grass, chopped
  • 4 kaffir lime leaves
  • 1 cup ounces fresh mushrooms, thinly sliced
  • 2-4 tablespoon fish sauce
  • 1-2 fresh Thai chili peppers, finely diced
  • 1/4 cup lite coconut cream
  • 2lb shelled, deveined large shrimp
  • 1 tablespoon lime juice
  • 1 bunch fresh cilantro, chopped


Add the first 9 ingredients to a pot and bring to a boil. Taste and adjust ingredients (for more spice, add more tom yum paste, if it’s too spicy, add more coconut cream)

Add the shrimp and cook 3-5 minutes, or until the shrimp are opaque and cooked through. Add lime juice and stir. Serve immediately, garnished with cilantro leaves.


Tom yum paste, lemon grass, kaffir lime leaves can be found at most Asian supermarkets.
If you can’t find kaffir leaves, you can omit, but they do add a subtle and distinctive flavor.
The soup is supposed to look like it’s seperated.
The lemon grass and lime leave are not edible. You can remove them if you wish when serving the soup, but every Thai restaurant served them in the soup.

Tom Yum Goong

The written and photographic in this article are reference and redaction from