RSS Feed

Thai Lemongrass Shrimp Soup – Tom Yam Goong – Recipe

2012/03/28 by Varga László

Ingredients (4 persons):

  • 1-1.5 l chicken stock
  • 4 tablespoons lemongrass, I used dried
  • 3-4 kaffir lime leaves, I used dried one
  • 2 green garlic stalks or 4 garlic cloves
  • 1 green onion stalk
  • 1 dried red chili
  • 3 tablespoons fish sauce
  • 1 cup black trumpet mushrooms
  • 100-150g deshelled shrimps
  • 1 can coconut milk
  • 1 tablespoon lime juice
  • 1-2 teaspoon chopped parsley or coriander leaves
  • 1/2 teaspoon brown sugar

Preparation method:

  1. Soak the dried mushrooms for about 30 minutes.
  2. Chop the green garlic, green onion and chilli.
  3. In a large pot add chicken stock and while boiling add lemongrass, kaffir lime and chilli.
  4. Add the soaked mushrooms and the shrimps, and simmer for 5 minutes – until shrimps turn pink.
  5. Reduce the heat and add the coconut milk, green garlic, green onion, sugar, fish sauce and lime juice. Simmer for a minute.
  6. Serve in bowls with fresh parsley on the top. If you like it hotter you can add some thai chili sauce.


  1. Ayesha says:

    Shrimps! 🙂 Oh gosh, I can eat anything that’s made of shrimp! 😀

  2. … Mouthwatering! Perfect when we want to eat something tasty but light on this spring season!

  3. Randall Klimaszewski says:

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

  4. partyhead says:

    Great soup! Love any recipe with shrimps.

  5. partyhead says:

    Lovely dish ,a fresh tasting and healthy food .Nice for anytime of the year.Nice and light for summer food.

You must be logged in to post a comment.