How to make it
6 steps. Take it one step at a time.
Bring the shrimp stock or water
In a large pot, bring the shrimp stock or water to a boil over medium-high heat.
Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies
Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Reduce heat to medium and simmer for about 5 minutes until the broth is fragrant.
5 minStir in the mushrooms and Thai chili paste
Stir in the mushrooms and Thai chili paste (if using). Continue to simmer for 2-3 minutes until the mushrooms are tender.
2 minAdd the shrimp to the pot
Add the shrimp to the pot. Cook just until the shrimp turn pink and opaque, about 2 minutes. Do not overcook.
2 minTurn off the heat
Turn off the heat. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning—it should be a balance of spicy, sour, and salty.
Ladle into bowls and garnish
Ladle into bowls and garnish with fresh cilantro leaves.
A little kitchen wisdom
Always add the lime juice after removing the soup from heat to prevent it from becoming bitter. For a creamy version (Tom Yum Goong Nam Khon), add 3-4 tablespoons of evaporated milk at the end.
