Spicy, sour and slightly sweet tom yum kung/ goong soup is a popular and staple Thai cuisine like pad Thai noodles, pad ka prao, green curry, red curry, massaman curry and mango sticky rice. This tom yum kung recipe is simple and quick soup for your meals. You will like this tom yum soup if you like spicy, for example hot & sour soup and kimchi tofu soup. Let’s learn how to make tom yum goong soup with detailed photo instructions and a video.
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What is tom yum kung?
Tom yum kung or tom yum goong is a popular Thai soup. In Thai language, "Tom" refers to the boiling process, while "Yum" means mixed and “Kung” means shrimp. Therefore, tom yum kung is a mixed boiling shrimp soup. Also, tom yum goong typically served with rice and is a staple of Thai cuisine.
Tom yum soup (or tom yum) is a general name for the type of soup in Thai cuisine. It can be made with a variety of ingredients, such as chicken, fish, or mushrooms. On the other hand, tom yum kung specifically refers to a version of the shrimp soup.
Tom yum kung has a distinct flavor and aroma because of the lemongrass, galangal, lime leaves, fish sauce, chili peppers, lime juice and other spices. Often, it is described as spicy, sour, and slightly sweet. The use of shrimp in the soup adds a umami, seafood flavor and texture to the dish.
What are the ingredients for tom yum goong?
Tom yum soup has a lot of different versions. Some are clear broth and some are creamy with coconut milk. In this tom yum kung/ goong recipe, I like to add some coconut milk to balance and smooth out the spicy taste of the soup.
The ingredients for this tom yum kung recipe are lemongrass, galangal, kaffir lime leaves, Thai chili, Thai red curry paste, oyster mushrooms, water, shrimp, fish sauce, vegetable oil, sugar, salt, coconut milk, lime juice and cilantro.
What is galangal?
Galangal is also known as Thai ginger or blue ginger. It is a root that is widely used in Southeast Asian cuisine, particularly in Thai, Indonesian, and Malaysian dishes. It is a member of the ginger family. Besides, it has a similar appearance as ginger but the skin is tough and has a slightly different taste.
Galangal has a strong, citrusy, earthy, and slightly floral aroma. It is commonly used in curries, soups, stews, and marinades. Also, you can use both dried and fresh galangal. Often, it is grated, sliced, or pounded to release its flavor before using.
Besides, In traditional medicine, galangal is often used in traditional medicine because it has anti-inflammatory, anti-bacterial, and anti-fungal properties. It helps and treats sore throat, indigestion, inflammation, improves digestion, boosts the immune system, and relieves pain.
What are kaffir lime leaves?
Kaffir lime leaves come from the Kaffir lime tree (Citrus hystrix) and it’s native to Southeast Asia. Kaffir lime leaves have a distinct citrus aroma and flavor that is slightly sweet and floral. The leaves are a main ingredient in many Southeast Asian cuisines such as Thai, Indonesian, and Malaysian.
The leaves are commonly used to add flavor to curries, soups, stews, and other dishes. They are often added to the dish during cooking and then removed before serving or eating because the leaves are tough and difficult to eat.
In addition, kaffir lime leaves are used for medicine because people believe they have anti-inflammatory and antioxidant properties to treat illness such as coughs, colds, and skin conditions.
What is lemongrass?
Lemongrass is also known as Cymbopogon. It is a tall and perennial grass. Also, it is commonly used in Southeast Asian cuisine, especially in Thai and Vietnamese dishes. It is a popular ingredient in soups, curries, stir-fries and teas.
Lemongrass has a fresh, lemony aroma and a subtle citrus flavor. They are often used in cooking because when sliced or pounded, the flavor is released. It adds a bright, refreshing note to dishes. Also, lemongrass infuses flavor into soups, broths, and teas.
Cooking tips for how to make tom yum kung/ goong:
- Use whole shrimp because you need the shrimp heads and shells for the broth.
- Stir fry the shrimp shells and heads a little bit and pour water and simmer for 15 minutes to make the broth. Then, remove the shrimp shells and heads with a strainer.
- Break the kaffir lime leaves into half or rub it, it helps to release the flavor.
- Add coconut milk and Thai red chili paste into the shrimp broth and mix it well. Then, add lemongrass, kaffir lime leaves and galangal. Let it simmer for 5 minutes.
- Put the oyster mushrooms, shrimp, fish sauce, sugar and salt. Then, add the Thai chili peppers.
- Turn off the fire and pour the fresh lime juice. Mix it well.
FAQs:
No, it is because the taste and flavor is different.
I use this Mae Ploy Thai red curry paste. Or, this red curry paste in a can. 
Tom yum kung can be quite spicy. It depends how hot and spicy you can handle, therefore you can adjust the amount of Thai chili peppers and red chili paste. This recipe is like medium hot.
Sure! You can add vegetables, tofu and mushrooms.
Oyster mushrooms (Pleurotus ostreatus) are edible mushrooms that belong to the Pleurotaceae family. They are named after their oyster-like shape. And, they come in various colors such as white, gray and yellow.
Also, oyster mushrooms have a mild, nutty flavor. The delicate and soft texture makes them suitable for various dishes such as soups, stir-fries, pasta, and salads. Besides, they are low in calories, fat-free, and rich in protein, fiber, vitamins and minerals. 
Yes, sure you can use regular white mushrooms or other mushrooms.
Instructions for how to make tom yum kung /goong soup:
Preparations:
1. Wash and break 5 pieces (0.2 oz) of kaffir lime leaves into half. (Rubbing the leaves helps to release the flavor.)
2. Wash and peel off a small piece of galangal (1.5 oz) and cut into 7 slices.
3. Then, wash and cut 1 stalk of lemongrass (2.4 oz) into 3 inches long pieces.
4. Rinse and wash 12 oz of oyster mushrooms. Then, cut the bigger pieces of oyster mushrooms into smaller pieces. Or, you can use your hands to tear off into smaller pieces.
5. Next, wash and cut 2 Thai red chili peppers into pieces. ( You can add or reduce the amount of chili pepper according to your spiciness.)
6. After that, wash and cut 2 medium sized limes into half. Then, squeeze ¼ cup of fresh lime juice. (You can add more or less according to your taste.)
7. Remove 15 pieces of shrimp (14 oz) heads and shells.
8. Put the shrimp heads and shells into a container and separate the flesh.
Cooking shrimp broth:
9. After, pour ½ tablespoon of vegetable oil into the pot and turn on medium small fire.
10. Put the shrimp heads and shells into the pot and stir fry them a little bit.
11. Pour 4.5 cups of water into the pot. Cover the lid and let it simmer for 15 minutes.
12. After that, use a strainer to remove the shrimp heads and shells from the broth.
Cooking soup:
13. The following step, pour ½ cup of coconut milk into the shrimp broth and mix it well. (Personally, I like to add coconut milk into this kind of tom yum soup because it helps balance and smooth out the spiciness.)
14. Put the 7 sliced galangal from step 2 into the soup.
15. Then, add the cut lemongrass from step 3 into the soup.
16. Next, add ¼ cup of Thai red curry paste into the soup. (You can adjust the amount of the chili paste according to your spiciness.)
17. Put the washed kaffir lime leaves from step 1 into the soup. Let it simmer for 5 minutes.
18. Then, add the washed and cut oyster mushrooms (12 oz) from step 4 into the soup.
19. Put 15 pieces of shrimp from step 8 into the soup. Then, add ½ tablespoon of sugar, ¼ teaspoon of salt, 3 tablespoons of fish sauce and mix it well.
20. Lastly, add the cut Thai red chili from step 5 into the soup and mix it. Then, turn off the fire and pour ¼ cup fresh lime juice from step 6 into the tom yum soup and mix it well. Sprinkle some cilantro before serving.
Enjoy this simple yet flavorful, spicy, sour and slightly sweet tom yum kung/ goong soup recipe! Also, check out these scramble egg & shrimp, soy sauce chicken wings, grass jelly dessert, chicken chop, ma yi shang shu and mapo tofu recipes.
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Tom Yum Kung
Equipment
- 1 Pot
Video
Ingredients
- 15 pieces Whole Shrimp (14 oz, shrimp with heads and shells)
- 1 stalk Lemongrass (2.4 oz)
- 5 pieces Kaffir lime leaves (0.2 oz)
- 7 pieces Galangal (1.5 oz)
- 12 oz Oyster mushrooms
- 2 Thai chili peppers (You can reduce or increase according to your spiciness.)
- ¼ cup Thai red curry paste (You can reduce or increase according to your spiciness.)
- 2 Lime (Medium sized, squeeze ¼ cup fresh lime juice. You can add more or less according to your taste.)
- ½ tablespoon Vegetable oil
- 4.5 cups Water
- ½ cup Coconut milk
- ½ tablespoon Sugar
- 3 tablespoons Fish sauce
- ¼ teaspoon Salt
- ⅛ bunch Cilantro (1 oz, optional for topping)
Instructions
- Wash and break 5 pieces (0.2 oz) of kaffir lime leaves into half. (Rubbing the leaves helps to release the flavor.)
- Wash and peel off a small piece of galangal (1.5 oz) and cut into 7 slices.
- Then, wash and cut 1 stalk of lemongrass (2.4 oz) into 3 inches long pieces.
- Rinse and wash 12 oz of oyster mushrooms. Then, cut the bigger pieces of oyster mushrooms into smaller pieces. Or, you can use your hands to tear off into smaller pieces.
- Next, wash and cut 2 Thai red chili peppers into pieces. ( You can add or reduce the amount of chili pepper according to your spiciness.)
- After that, wash and cut 2 medium sized limes into half. Then, squeeze ¼ cup of fresh lime juice. (You can add more or less according to your taste.)
- Remove 15 pieces of shrimp (14 oz) heads and shells.
- Put the shrimp heads and shells into a container and separate the flesh.
- After, pour ½ tablespoon of vegetable oil into the pot and turn on medium small fire.
- Put the shrimp heads and shells into the pot and stir fry them a little bit.
- Pour 4.5 cups of water into the pot. Cover the lid and let it simmer for 15 minutes.
- After that, use a strainer to remove the shrimp heads and shells from the broth.
- The following step, pour ½ cup of coconut milk into the shrimp broth and mix it well. (Personally, I like to add coconut milk into this kind of tom yum soup because it helps balance and smooth out the spiciness.)
- Put the 7 sliced galangal from step 2 into the soup.
- Then, add the cut lemongrass from step 3 into the soup.
- Next, add ¼ cup of Thai red curry paste into the soup. (You can adjust the amount of the chili paste according to your spiciness.)
- Put the washed kaffir lime leaves from step 1 into the soup. Let it simmer for 5 minutes.
- Then, add the washed and cut oyster mushrooms (12 oz) from step 4 into the soup.
- Put 15 pieces of shrimp from step 8 into the soup. Then, add ½ tablespoon of sugar, ¼ teaspoon of salt, 3 tablespoons of fish sauce and mix it well.
- Lastly, add the cut Thai red chili from step 5 into the soup and mix it. Then, turn off the fire and pour ¼ cup fresh lime juice from step 6 into the tom yum soup and mix it well. Sprinkle some cilantro before serving.
Notes
Cooking tips for how to make tom yum kung/ goong:
- Use whole shrimp because you need the shrimp heads and shells for the broth.
- Stir fry the shrimp shells and heads a little bit and pour water and simmer for 15 minutes to make the broth. Then, remove the shrimp shells and heads with a strainer.
- Break the kaffir lime leaves into half or rub it, it helps to release the flavor.
- Add coconut milk and Thai red chili paste into the shrimp broth and mix it well. Then, add lemongrass, kaffir lime leaves and galangal. Let it simmer for 5 minutes.
- Put the oyster mushrooms, shrimp, fish sauce, sugar and salt. Then, add the Thai chili peppers.
- Turn off the fire and pour the fresh lime juice. Mix it well.
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