Tom yum goong soup



No, this isn’t about the movie. This is about the soup. The Goong means shrimp.

Soups! What a delight during winters, or when you are down and out with a sore throat and cold. Which was the case when I tasted the best soup I ever have. On our last day in Koh Samui, Thailand, I was down and out with a cold and we had a few hours to spend before we took our flight back home. We settled down at Phensiri, a highly rated (rightly so) restaurant on Chaweng street. I fell in love with the the Tom yum there and kept sipping on it (huge portion), even after I felt that my stomach might explode.

So obviously, I tried to recreate it once I was back home. With my own vegetable loaded version.

Serves 2


2 1/2 cups Shrimp stock : make by boiling shrimp heads. If unavailable you can use chicken or vegetable stock or just water

10-12 deviened shrimp (exclude this if making a vegetarian version)

8 Button mushrooms

A bunch of Enoki mushrooms

1 Carrot

15 Beans

2 tomatoes

2 sprigs of coriander

3 tablespoons lime juice

3 slices galangal

6 kaffir lime leaves

1 stalk of lemongrass

2 tablespoons of nam prik pao (Thai roasted chili paste)

2 tablespoons of condensed milk

3 teaspoons fish stock

Salt to taste



  1. Add the vegetables to the boiling stock.
  2. Add the galangal, lime leaves, lemongrass and nam prik pao.
  3. Add salt to taste.
  4. Add the shrimps and fish sauce and cook till they are done.
  5. Add the condensed milk and the lime juice in the end. (or else the whole soup will turn bitter)
  6. Dish out, garnish with coriander and serve hot!





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