Tom Yum Goong Soup recipe


Amongst all the Thai soups, Tom Yum Goong or Tom Yum Kung is the most delicious and hence the most popular. Tom Yum soups are made in various ways, amongst which Tom Yum Goong is made from shrimps. Goong or Kung is a Thai word for shrimp. Unlike the other Thai soups, Tom Yum Goong is spicy, hot and sour. You will need red curry paste for it, which you can make and store to use for 2-3 months. Its recipe too has been given below. Let’s see how to make yummy Tom Yum Goong.


A cup of shrimp
1 tbsp oil
3 chili peppers
3 Kaffir lime leaves
2 tbsp turmeric powder
1 or 2 limes
2 tbsp of fish sauce
5 cilantro (coriander) sprigs
2 tbsp soft brown sugar
4 cups of water
Ingredients for Red Curry Paste:
12 dry red chilies (soaked in hot water)
4 tbsp chopped garlic
3 tbsp chopped shallot
2 tbsp lemon grass, chopped
1 tbsp galangal, chopped
1 tbsp coriander leaves, chopped
2 tsp Kaffir lime rind, chopped
20 pepper corns
1 tsp cumin
1 tbsp coriander seeds
1 tsp shrimp paste


Wash the shrimp well and clean off their shells and heads, but not tail. However, don’t throw the shells and heads, as we will need them for making stock. Remove the veins of the shrimp and keep them aside.
For making stock, sauté the shrimp’s heads and shells well in a tbsp of oil on medium flame. When they turn deep orange, which takes about 10 minutes, it means that they are done. Add ¾ cup of water and 2 tbsp red curry paste, and boil for next 5 minutes. Its volume will decrease, so we have to add the remaining water. Boil for 20 minutes more. This is the stock, we need for our recipe. Remove the shells and heads from it, by sieving.
Now add other spices, like red chili pepper, shredded Kaffir lime leaves and turmeric powder and bring it to boil for 2-3 minutes. Add shrimp now and cook for 5-6 minutes more. When shrimp turn light pink, turn the flame off.
Now add lime juice, brown sugar and fish sauce and stir well. Your delicious Tom Yum Goong soup is ready! Garnish it with plenty of coriander leaves and serve hot!

Method for Red Curry Paste:

Grind the red chilies, chopped shallot, garlic, galangal, lemongrass, Kaffir lime rind, coriander root and pepper corns in a blender to make into a fine paste. Roast cumin seeds and coriander seeds for 3-4 minutes. Add them to the previous paste and also add shrimp paste. Grind everything together to a fine paste. Store in an air-tight jar in refrigerator, so that you can use it comfortably for 2-3 months.


Before adding shrimp paste to the ingredients of red curry paste, wrap it in a foil and roast it. This will add a unique flavor to it.