Hot & Sour Shrimp Soup

Tom-Yum-GoongAlso known as Tom Yam Goong (goong is shrimp), you will find this soup on every menu. This can be a very spicy soup, but equally delicious. It combines the savoury flavours of salt, spice and sour. A very complex soup, especially once you notice everything that goes into it!

Serves two.

You will need:

  • 8-10 shrimp
  • 8 thin pieces galangal
  • 1 stalk of lemongrass, cut into 2cm pieces and smashed
  • 1/2 cup mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1 1/2 cup chicken stock (remember: used imported Knorr stock cubes or water)

For garnish:

  • 3 keffir lime leaves, torn
  • 4/6 leaves Thai parsley, cut into 2cm pieces
  • 1 stem coriander cut into 2cm pieces


  • 3 fresh chili peppers, pound them if you like medium spicy
  • 1 tsp shrimp chili curry paste
  • 2 tbsp soy milk or fresh milk
  • 2 tbsp lime juice
  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tsp sugar
  • pinch of salt


  1. Mix all of the seasonings together.
  2. Add water to a pot and bring to a boil.
  3. Add the lemongrass, galangal, onion, mushrooms and tomatoes, cooking until the mushrooms are done.
  4. Then add in your shrimp and turn off the heat once they have turned pink.
  5. Put all of the seasonings in the serving bowls, pouring the soup on top. Mix together, and then garnish and serve!

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