Tom Yum Goong (Spicy Shrimp Soup)

🍜 Tom Yum Goong

Thailand in a spoonful. Sweet, sour, salty, spicy — all at once.

This soup is pure magic. Every spoonful is an explosion of lemongrass, lime, and chili heat, balanced with the sweetness of fresh shrimp. It’s the kind of dish that clears your sinuses and warms your soul at the same time.

I fell in love with Tom Yum on my first trip to Bangkok — eaten from a street stall at midnight, sweating and smiling. I’ve been chasing that feeling ever since.

🧭 About This Dish

Tom Yum is one of Thailand’s most famous soups. The name literally means “boiling” (tom) and “spicy and sour” (yum). It’s a masterclass in balancing the four pillars of Thai flavor.

👩‍🍳 Instructions

1. Build the aromatic broth: Bring chicken stock to a boil with smashed lemongrass, galangal slices, and torn kaffir lime leaves. Let it infuse — this is where all the magic happens.

2. Add the veggies: Drop in mushrooms and tomatoes, cook for 3 minutes until just tender.

3. Cook the shrimp: Add the shrimp and cook until just pink — about 2 minutes. Don’t overcook them!

4. Season off the heat: Remove from heat, then stir in lime juice, fish sauce, and nam prik pao (roasted chili jam). This order matters!

5. Garnish and serve: Scatter with fresh cilantro and bird eye chilies. Serve piping hot.

💡 Tips from My Kitchen

Never boil after adding lime juice — it turns bitter. Always add it off the heat.

Nam prik pao is the secret weapon — that roasted chili jam adds a smoky depth that ties everything together.

Want it creamy? Add a splash of evaporated milk for tom yum nam khon — the creamy version that’s equally incredible.

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Made this? Tag @sugarspicelab — I want to see that beautiful bowl! ❤️