Friday, April 21, 2017

Thai Tom Yum Goong - Hot & Sour Shrimp Soup

Thai Hot & Sour Soup

Bowl of Tom Yum
The inspiration for this soup came from a friend on Facebook asking for a Hot & Sour Soup recipe which led me to Closet Cooking. We had it for lunch for lunch today which along with an egg roll each, made for a filling and satisying meal. Because some of the ingredients were missing from my pantry, I had to make some modifications so I've described, below, what I did to reproduce the recipe.

The hot part of this soup came from a combination of minced green chilies and gochujang, a Korean chili paste that I love! The sour aspect came simply from the juice of one lime. I dropped the squeezed out rinds of lime into the soup and fished them out before serving. This made up for the absence of lemon grass. 


3 cups chicken broth
3 cups water
4 kaffir lime leaves, chiffonaded
2 green chilies, minced
1 tsp. Gochujang/Korean chili paste
1 Tbsp. ginger paste
1 lime, juiced
2 Tbsp. fish sauce
1 tsp. palm or brown sugar
1 lb. shrimp, peeled and deveined
1/2 cup tofu, sliced
4 oz. shiitake mushrooms (optional)
1 handful baby spinach
2 green onions, sliced thinly
cilantro to taste, sliced thinly

  1. Bring broth and water to a boil over medium-high heat along with next 7 ingredients.
  2. Lower heat to medium, add tofu and mushrooms; simmer for 3 minutes.
  3. Add shrimp and spinach last and simmer just until they turn pink.
  4. Adjust salty, sour and heat to taste.
  5. Garnish with shallots and cilantro before serving.


  1. Hi Chumkie, I love this soup but imagined it had garlic in it so I couldn't have it ... but your version doesn't seem to. cheers from Carole's chatter


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