Shrimp Tom Yum Goong

15 minutes to prepare
15 minutes to cook
Total time: 30 minutes
4-2 cup servings
15 minutes to prepare
15 minutes to cook
Total time: 30 minutes
4-2 cup servings
Garlic Chili Pepper Sauce and Fish Sauce season the broth of this easily prepared and fragrant soup. It’s a classic hot and sour soup that is one of Thailand’s most popular dishes.


  • 4 cups fish stock
  • 1-3.5 oz package sliced shiitake mushrooms*
  • 2 tablespoons Garlic Chili Pepper Sauce
  • 1 tablespoon Fish Sauce
  • 1 stalk lemon grass, bottom 4 inches (hit with rolling pin to release flavor)
  • Peel of one lime or 3 kaffir lime leaves**
  • 1 lb raw, unpeeled shrimp
  • 4 plum tomatoes, coarsely chopped (2 cups)
  • 1 small green bell pepper, coarsely chopped
  • 1/4 cup fresh squeezed lime juice
  • 1 teaspoon sugar
  • Salt
  • 4 scallions, sliced thinly
  • Chopped cilantro
  • *If shiitake mushrooms are unavailable substitute 8 oz sliced Portabello mushrooms.
  • ** Kaffir lime leaves can be found in Asian grocery markets.


  1. Add stock, mushrooms, Garlic Chili Pepper Sauce, Fish Sauce, lemon grass and lime rind or kaffir lime leaves to soup pot. Bring to a boil.
  2. As soon as soup comes to a boil, add shrimp and simmer until shrimp is just cooked. Remove shrimp to a bowl, using a Chinese wire skimmer or slotted spoon. Cover and simmer soup for 10 minutes to flavor broth. While broth is simmering, peel shrimp and set aside.
  3. Add tomatoes, green pepper, lime juice and sugar. Simmer 3-4 minutes. Remove lemon grass and lime rind from soup. Salt to taste.
  4. Add reserved shrimp and scallions. Stir and remove from heat. Serve with chopped cilantro.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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