Searing shrimp heads and shells in oil is the secret to building the deep, oceanic base that defines a proper Tom Yum Goong. This classic Thai soup balances sharp acidity from fresh lime juice with the earthy heat of galangal and the signature floral notes of lemongrass. By slowly simmering those shells, you create a natural stock that carries the weight of the aromatics through every spoonful.

Creating your own chili paste from scratch adds a layer of complexity that store-bought versions often miss. The charred garlic, shallots, and dried chilies provide a smoky foundation that cuts through the citrus, while the subtle hit of shrimp paste adds a necessary depth. It is a methodical process, but one that rewards you with a broth that feels balanced and nuanced.

Ladling this over a bowl of jasmine rice or your preferred noodles turns a simple meal into a restorative experience. The textures of the tender mushrooms and succulent shrimp work against the bright, tangy broth, making it a reliable go-to when you are craving something light yet deeply satisfying for lunch or dinner.

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While this classic soup relies on its signature spicy and sour profile, experimenting with different techniques can elevate your home cooking. If you enjoy a richer, more velvety mouthfeel, try our version enriched with evaporated milk or coconut cream for a deeper base. Alternatively, if you are looking to master the fundamentals of the classic broth, our traditional prawn tom yam guide offers essential tips for balancing those bold Thai aromatics.

Key Ingredients

Shrimp: Used both for the rich stock made from shells and the succulent protein in the soup.
Lemongrass: Provides the essential bright, citrusy aroma characteristic of traditional Tom Yum broth.
Galangal: Adds a distinct earthy, pine-like depth to the soup base.
Kaffir lime leaves: Infuses the broth with a signature floral, aromatic citrus note.
Thai chili paste: Creates the complex, spicy, and savory flavor profile central to this dish.
Fish sauce: Provides the necessary salty, umami backbone to balance the acidity.
Lime juice: Adds the sharp, refreshing acidity that defines the brightness of the soup.
Mushrooms: Contributes a meaty texture that absorbs the aromatic spicy and sour broth.

Explore More Thai Favorites and Sweet Bites

This version of Tom Yum Goong is perfect if you want to compare spice levels or try a different approach to preparing the shrimp.
Follow your spicy meal with these light strawberry cream puffs, which provide a delicate, refreshing contrast to the intensity of the soup.
If you need a quick snack during the day, these convenient energy balls are an easy, protein-packed option to keep on hand between cooking sessions.

Tom Yum Goong (Tom Yum With Shrimp)

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Ingredients

2 cups shrimp (heads & shells on)1 tbsp oil4&1/2 cups water1/2 cup onion (sliced)1 lemongrass (cut into 1 inch pieces)5 kaffir lime leaves (roughly torn)1 inch galangal (sliced)3 Thai chilies (halved)3 cups mushrooms or vegetables (cut into bite sized pieces)2 tbsp Thai chilli paste (recipe below)3 tbsp fish sauce3 tbsp lime juice

Steps

Remove heads & shells of shrimps, add into pot with oil.Saute over medium high heat for 3 mins, add water, scrape bits stuck to the bottom, simmer over medium low heat for 45 mins & strain.Add onion, lemongrass, lime leaves, galangal & chilies, boil for 10 mins.Add mushrooms/vegetables & bring to a boil.Add shrimp, bring to a boil & add lime juice, fish sauce, chili paste, & stir.Taste to adjust seasoning, garnish with cilantro & serve with rice or noodles of choice.

Thai Chilli Paste

3 dried chilies2 tsp dried shrimp3 cloves garlic1 shallot1 tbsp tamarind juice1 tsp fish sauce1 tbsp coconut palm sugar1/4 tsp shrimp paste1 tbsp vegetable oil

Steps make paste

Toast chilies in a pan over medium heat, stir constantly until they start to char, remove & set aside.Into the same pan, add garlic & shallots, stir constantly & remove when they are charred.Grind chilies into a powder using a grinder or mortar & pestle, add dried shrimp & grind until fine.In a food processor or blender, add all ingredients & grind into a fine paste.Transfer into a pot, stir constantly & cook for 10 mins on low heat till paste thickens.

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