This Tom Yum Goong recipe makes a large batch of creamy Thai hot-and-sour shrimp soup with lemongrass, galangal, makrut lime leaves, Thai chilies, mushrooms and tomatoes. The shrimp shells and heads are used to build the broth first, then the soup is finished with fish sauce, lime juice, evaporated milk and fresh cilantro for a bold balance of sour, spicy, salty and savory flavors.

Watch how to make Tom Yum Goong

Ingredients

• 4 liters (about 17 cups) water
• 8 stalks lemongrass
• 1 generous handful galangal, cut into strips
• 20 makrut lime leaves
• 10 Thai chilies
• 10 garlic cloves, peeled
• 1 kg (about 2.2 lb) shrimp
• 500 g (about 1.1 lb) mushrooms
• 4 Roma tomatoes
• 3 medium white onions
• 2 spring onions
• 4 tsp sugar
• 8–12 tbsp fish sauce, or to taste
• Juice of 12 limes, plus 1 extra lime for serving
• 1 large bunch cilantro
• 1 can evaporated milk, 250 g (8.8 oz)

Instructions

Prepare the aromatics

Tear the makrut lime leaves to help release their flavor. Trim the lemongrass by removing the tough outer layer, then lightly bruise the stalks with a mallet. Lightly pound the galangal as well.

Keep the Thai chilies whole for a milder soup, or add more if you want extra heat.

Prepare the shrimp and broth

Remove the shrimp heads and shells, leaving the tails on. Reserve the heads and shells for the broth.

Bring the water to a boil in a large pot. Add the makrut lime leaves, galangal, lemongrass, shrimp heads and shells, Thai chilies and garlic.

Skim off any foam that rises to the surface and let the broth boil for about 10 minutes.

Remove the pot from the heat and strain the broth through a colander. Discard the shrimp heads and shells. Keep the herbs, then cut the lemongrass into finger-length pieces.

Prepare the vegetables

Cut the onions and tomatoes into wedges so they stay a little chunky in the soup.

Separate the mushroom stems from the caps, then quarter the caps.

Slice the spring onions and roughly chop most of the cilantro, reserving a little cilantro for garnish.

Cook the soup

Return the strained broth to the pot and bring it back to the heat.

Add the reserved herbs, mushrooms, onions and tomatoes, and bring everything back to a boil.

Roll the limes firmly on the work surface, then squeeze them. Keep one lime aside and cut it into wedges for serving.

Add the shrimp and season

Lower the heat and add the shrimp.

Season with the fish sauce, sugar and lime juice.

Let the soup cook for about 1 minute, then turn the heat down low. The shrimp should be just cooked through and the mushrooms and onions tender.

Taste and adjust with more fish sauce, sugar or lime juice if needed.

Finish the creamy Tom Yum

Stir in the evaporated milk and let the soup heat through for about 1 minute.

Taste again and adjust with a little more lime juice or fish sauce if needed.

Stir in most of the chopped cilantro.

Ladle the soup into bowls and finish with the remaining cilantro and sliced spring onions.

Serve immediately with the extra lime wedges on the side.

Recipe Notes

This recipe makes a large batch

This version uses 4 liters of water and 1 kg of shrimp, making it ideal for a large family meal or for hosting. If you want a smaller batch, scale all of the ingredients proportionally.

Adjust the heat to your taste

The Thai chilies provide most of the soup’s heat. Keep them whole for a gentler level of spice, or use more if you prefer a hotter Tom Yum.

Do not overcook the shrimp

The shrimp only need a very short cooking time. Once they are just cooked through, lower the heat so they stay tender rather than becoming firm or rubbery.

Taste again after adding the milk

Evaporated milk softens the sharpness of the lime, fish sauce and chilies. Taste the soup again after adding it and adjust with a little more lime juice or fish sauce if needed.

Learn more about Tom Yum Goong

Want to learn more about the dish, its flavors, variations and place in Thai food culture? Read our guide to Tom Yum Goong.