Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

This classic clear Thai soup delivers exceptional high-quality marine protein paired with immunity-boosting fresh aromatics without added fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) raw peeled shrimp · 355 kcal in the whole recipe
• 200 g (7 oz) mushrooms, sliced · 44 kcal in the whole recipe
• 250 g (2 medium) tomatoes, diced · 45 kcal in the whole recipe
• 20 g (1-2) fresh red hot chili peppers, sliced · 7 kcal in the whole recipe
• 8 g (2 cloves) garlic, crushed · 12 kcal in the whole recipe
• 40 g (2 small) shallots, sliced · 29 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, sliced · 10 kcal in the whole recipe
• 36 g (2 tbsp) fish sauce · 13 kcal in the whole recipe
• 45 g (3 tbsp) fresh lime juice · 11 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe
• 5 g (1 tsp) canola oil · 45 kcal in the whole recipe
• 2 stalks lemongrass, bruised and cut into pieces
• 5 kaffir lime leaves, torn
• 1.2 liters water

Method

1. Heat canola oil in a deep soup pot over medium heat (160°C / 320°F), add garlic, shallots, ginger, bruised lemongrass, kaffir lime leaves, and sliced hot pepper, sautéing for 1 minute until fragrant.

   

2. Pour 1.2 liters of water into the pot, bring to a boil, then reduce heat to low and let aromatics simmer for 5 minutes.

   

3. Add sliced mushrooms and diced tomatoes to the broth, cooking for 3 minutes until slightly softened.

   

4. Stir in the raw shrimp and fish sauce, simmering for 2 to 3 minutes just until the shrimp turn pink and opaque.

   

5. Remove the pot from heat, stir in fresh lime juice and chopped cilantro, and serve hot in individual soup bowls.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.