Hot & Sour Shrimp Soup

This is classic Thai tom yum goong in under an hour. The defining aroma comes from three bright ingredients, lemongrass, kaffir lime leaves, and lime juice, and the bold heat from Thai chili paste that’s stirred in at the end.

Simmering the shrimp shells right in the stock with the aromatics is the flavor shortcut most home cooks skip. Those shells pack sweet briny flavor, and 20 minutes of gentle simmering extracts it into a shrimp-perfumed broth.

Crushing the lemongrass before steeping is essential. Whole uncracked stalks have no way to release their citrus-gingery oils. A rolling pin or the flat of a knife does the job.

Fish sauce, lime juice, and chili paste are the final balance trio. Taste after adding each and adjust to hit your own salty-sour-spicy sweet spot.

Chef Tips

• Use only the tender lower third of the lemongrass stalk. The straw-like tops have no flavor and make the broth stringy.
• Strain the stock through a fine sieve to remove all the lemongrass fibers and kaffir leaves. Chewing on either is unpleasant.
• Add the shrimp in the last 2 to 3 minutes of cooking only. Overcooked shrimp turn rubbery and ruin the soup’s delicate textures.
• Use fresh lime juice, never bottled. The harshness of bottled lime fights rather than brightens the other flavors.

Variations

• Add a splash of coconut milk for a creamy tom kha-style variation.
• Swap shrimp for sliced chicken breast or firm white fish for a different protein.
• Stir in a handful of cherry tomatoes and bean sprouts during the last minute for extra color and texture.