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Creamy tom yum goong with shrimp, mushrooms, tomatoes and cilantro in a white bowl

Tom Yum Goong (Creamy Thai Shrimp Soup)

Creamy Thai hot and sour shrimp soup with 36g of protein per serving. A shell-fortified broth, plenty of shrimp, and lime juice added off the heat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 260
Ingredients Method

Ingredients
  

  • 1.5 lb large shrimp peeled and deveined, shells reserved (680g)
  • 6 cups low sodium chicken stock
  • 3 stalks lemongrass bruised and cut into 2 inch pieces
  • 8 slices galangal or ginger in a pinch
  • 6 makrut lime leaves torn in half
  • 3 bird's eye chilies lightly smashed, use up to 6 if you like it hot
  • 3 tbsp Thai chili paste (nam prik pao) Pantai or Maepranom brand
  • 8 oz oyster mushrooms torn into bite size pieces (225g)
  • 2 roma tomatoes cut into wedges
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • 0.5 cup evaporated milk skip for the clear version
  • 4 tbsp lime juice from 2 to 3 limes, added off the heat
  • 1 handful cilantro roughly chopped, to finish

Method
 

  1. Peel and devein the shrimp, keeping every shell. Put the shells in a pot with the stock, bring to a simmer, and let them cook for 10 minutes. Strain out the shells and return the stock to the pot.
  2. Add the lemongrass, galangal, lime leaves and chilies to the stock. Simmer for 5 minutes so the aromatics open up.
  3. Stir in the nam prik pao until it dissolves, then add the mushrooms and tomatoes. Simmer for 3 to 4 minutes until the mushrooms soften.
  4. Drop in the shrimp and cook for 2 to 3 minutes, just until they turn pink and curl into a loose C shape. A tight curl means overcooked.
  5. Take the pot off the heat. Stir in the fish sauce, sugar and evaporated milk, then the lime juice. Taste and adjust: more fish sauce for salt, more lime for sour.
  6. Ladle into bowls, top with cilantro, and serve. The lemongrass, galangal and lime leaves stay in the pot for flavor but are not meant to be eaten.