Tom Yum Goong is one of those dishes that instantly transports you to the busy, fragrant street stalls of Bangkok. With its tangy, spicy broth brimming with the aroma of lemongrass, lime leaves, and galangal, it’s no wonder Thai Tom Yum Soup has earned such a devoted following worldwide. This particular version is all about ease without losing the soul of the dish—juicy shrimp (goong), earthy mushrooms, and a bold spoonful of chili paste bring it all together. Whether you're a seasoned home cook or just starting out, this Easy Tom Yum Goong with Mushrooms and Chili Paste is a weeknight lifesaver that’s both warming and energizing.
Easy Tom Yum Goong with Mushrooms and Chili Paste
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Medium saucepan or stockpot A 3-quart pot is perfect for handling the broth and ingredients without overcrowding.
Sharp knife and cutting board For prepping lemongrass, galangal, and shrimp.
Ladle and soup bowls To serve up those cozy portions.
Fine mesh strainer If you prefer a broth without lemongrass and galangal chunks, this helps strain them out before serving.
Mortar and pestle For crushing the chilies more authentically, but a rolling pin or the flat side of a knife works fine too.
- 12 large shrimp peeled and deveined; heads optional for deeper flavor
- 4 cups chicken broth or water preferably homemade or low-sodium
- 2 stalks lemongrass cut into 2-inch pieces and smashed
- 5 slices galangal fresh or frozen preferred
- 5 kaffir lime leaves torn roughly
- 1 cup oyster mushrooms or straw mushrooms, halved
- 2 Thai bird's eye chilies smashed; adjust for heat
- 2 tbsp Thai chili paste nam prik pao
- 2 tbsp fish sauce or soy sauce for vegan version
- 1 tbsp lime juice freshly squeezed
- 1 tsp sugar optional, balances the sourness
- Cilantro and green onions for garnish
Optional additions for richer body or variation
- A splash of evaporated milk or coconut milk for the creamy version often used in Tom Yum Kung
- Extra vegetables like baby corn or tomatoes for heartiness
Prepare your aromatics
Start by cutting the lemongrass into short segments and smashing them with the back of a knife to release their oils. Do the same with the galangal slices. Tear the kaffir lime leaves to help release their citrusy aroma. These three ingredients are the holy trinity of Tom Yam Soup Recipe flavors.
Build the broth
In a medium pot over medium heat, bring the chicken broth (or water) to a gentle simmer. Add the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5–7 minutes, allowing the herbs to infuse the broth with their fragrance.
Add mushrooms and shrimp
Toss in the oyster mushrooms and simmer for 5 more minutes. Then add the shrimp and cook just until they turn pink and opaque—about 2–3 minutes.
Add seasoning and chili paste
Lower the heat and stir in the chili paste (nam prik pao), fish sauce, and lime juice. Taste the broth and adjust the balance of saltiness, sourness, and spice to your liking. Add a bit of sugar if it feels too tart.
Optional creamy twist
If you’re a fan of the creamier version of Tom Yum Goong seen in many street-side Thai stalls, now’s the time to add a small splash of evaporated milk or coconut milk. It mellows the heat and adds a luxurious touch.
Garnish and serve
Ladle the soup into bowls and top with fresh cilantro and green onions. Serve hot and fragrant!
Perfect Pairings
Tom Yum Goong sings when served with a simple bowl of jasmine rice—it soaks up the broth and balances the spice. For something more playful, try it with sticky rice or even crispy roti bread to scoop up the juicy shrimp and mushrooms.
For a more filling meal, turn this into a Tom Yum Noodle Soup by adding rice noodles in the last few minutes of cooking. You can also offer up a tangy Thai green papaya salad (som tam) or cool cucumber salad on the side for contrast.
If you're doing a Thai night at home, pairing this with a milder Tom Kha Soup Recipe or its cousin, Tom Ka Gai Soup (a creamy chicken and coconut soup), adds a lovely flavor spectrum to the meal. Want something extra? A small plate of Thai fish cakes or crispy spring rolls hits the spot.
FAQs
1. Can I use chicken instead of shrimp?
Absolutely. If you're looking for a variation similar to Tom Ka Gai Soup, boneless chicken thighs are ideal because they stay juicy and tender. Slice thinly and simmer them in the broth until cooked through.
2. What’s the best mushroom to use?
Oyster mushrooms offer a lovely texture and absorb the broth well, but you can also use straw mushrooms, enoki, or even white button mushrooms in a pinch. They all soak up the vibrant broth beautifully.
3. Is this recipe suitable for vegetarians or vegans?
Yes—with a few swaps! Use vegetable broth instead of chicken broth, skip the shrimp, and add tofu or extra mushrooms. Use soy sauce in place of fish sauce. This version closely resembles a Vegan Tom Yum Soup and is just as delicious.
4. Can I make this ahead of time?
You can make the broth ahead and refrigerate it for up to 3 days. However, add shrimp and mushrooms just before serving to prevent overcooking. Reheat the broth to a simmer, then drop in your fresh ingredients.
5. What’s the difference between Tom Yum Goong and other Thai soups?
Tom Yum Goong focuses on a clear or slightly creamy spicy-sour broth with shrimp, while Tom Kha Soup Recipe typically features coconut milk and is milder. Vietnamese Soup Recipe styles, like pho, use star anise and cinnamon for a different profile. Tomyum Noodle Soup or Tom Yum Noodle Soup adds rice noodles, making it a heartier meal-in-a-bowl version of this classic.
