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Tom Yum Goong (Hot & Sour Shrimp Soup) 

Tom Yum Goong: The Tale of Hot & Sour Shrimp Soup


Tom Yum Goong, a zesty and aromatic Thai soup, carries a history as vibrant and captivating as its flavors. In this article, we will embark on a journey to explore the captivating introduction and historical roots of Tom Yum Goong, deliberately excluding details about ingredients, serving methods, and other specifics.

Ancient Culinary Traditions

The Ancestral Beginnings

The story of Tom Yum Goong takes us back to the culinary practices of Thailand, a country renowned for its diverse and tantalizing cuisine. While the exact origin remains a subject of debate, Tom Yum Goong undoubtedly has its roots in the age-old tradition of creating soups with bold and aromatic spices.

A Dish of Bold Flavors

Early versions of Tom Yum Goong were celebrated for their bold and intense flavors. The use of fragrant herbs, hot chilies, and the unmistakable tang of lime gave the soup its distinctive and invigorating taste.

Tom Yum Goong in Thai Culinary History

The Evolution of Flavor

As centuries passed, culinary techniques evolved, and Tom Yum Goong underwent flavorful transformations. The influence of neighboring countries, such as Laos and Cambodia, played a significant role in shaping the soup, resulting in regional variations and adaptations.

A Thai Culinary Gem

Tom Yum Goong’s regional diversity within Thailand added depth to its history. Different regions put their unique stamp on the soup, incorporating local ingredients and culinary customs. This diversity reflects the rich tapestry of Thai cuisine.

Tom Yum Goong’s Contemporary Delight

Beyond Thai Borders

The appeal of Tom Yum Goong transcended Thailand’s boundaries, gaining recognition in many parts of the world. Its tantalizing blend of heat and sourness made it a beloved dish among those who appreciate its complexity.

A Culinary Classic

Today, Tom Yum Goong continues to be cherished not only as a culinary delight but also as a symbol of Thai culture and culinary heritage. It embodies the essence of boldness and tradition, offering a taste of Thailand’s rich history and warmth in every spoonful.


In conclusion, Tom Yum Goong, or Hot & Sour Shrimp Soup, possesses a history and introduction as vibrant and captivating as the soup itself. Originating from ancient culinary traditions in Thailand, it has evolved into a beloved Thai classic that epitomizes the boldness and complexity of the country’s cuisine. The enduring popularity of Tom Yum Goong is a testament to the timeless allure of this invigorating soup, steeped in history and Thai culinary tradition.

  • Serves: 2 People
  • Prep Time: 10 minutes
  • Cooking: 15 minutes
  • Difficulties: easy
Adjust Servings
For Cooking
  • 4 cups chicken vegetable broth
  • 1 stalk lemongrass, bruised and cut into pieces
  • 3kaffir lime leaves torn
  • 3slices galangal or ginger
  • 2Thai bird's eye chilies smashed
  • 200g shrimp peeled and deveined
  • 200gmushrooms , sliced
  • 1tomato, cut into wedges
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • Fresh cilantro leaves, for garnish
  • Fresh Thai basil leaves for garnish
For Dressing
Nutritional Information
  • Calories:
  • Total Fat:
  • Saturated Fat
  • Cholesterol:
  • Sodium:
  • Total Carbohydrates:
  • Dietary Fiber
  • Sugars
  • Protein:

Conclusion: Tom Yum Goong invites you to embrace the invigorating and aromatic flavors of Thai cuisine. Our recipe guide ensures that this classic soup graces your table with authenticity. Whether you’re savoring the original version or experimenting with seafood or vegetarian adaptations, Tom Yum Goong offers a taste of Thailand that’s both exhilarating and soothing. Immerse yourself in the delicate balance of spices and tanginess, and embark on a culinary journey that ignites your senses.

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    In a pot, bring the chicken or vegetable broth to a gentle simmer.

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    Add the lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies. Let them infuse the broth for about 5 minutes.

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    Add the shrimp and mushrooms to the broth. Cook until the shrimp turns pink and the mushrooms soften

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    Add the tomato wedges to the soup.

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    Season the soup with fish sauce, lime juice, and sugar. Adjust the flavors to your taste.

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    Simmer for another few minutes to allow the flavors to meld.

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    Remove the lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies before serving.

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    Ladle the hot Tom Yum Goong into bowls, garnish with cilantro and Thai basil leaves.

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    Serve the soup hot as a delightful appetizer or main course.

Written by

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.

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