Thai Hot & Sour Shrimp Soup* Bwht68A

This Thai hot and sour shrimp soup is essentially a Tom Yum Goong, one of Thailand’s most famous dishes. The broth gets its signature flavor from lemongrass, kaffir lime leaves, and red curry paste simmered in water, creating an aromatic base that’s sour from fresh lime juice and savory from fish sauce.

The shrimp go in near the end and only cook for a few minutes. Overcooking turns them rubbery and tough. Pull the pot off the heat as soon as they turn pink and curl, then stir in the lime juice off the burner so the acid stays bright and sharp.

Smashing the lemongrass stalks before adding them releases the essential oils trapped inside the fibrous layers. Without that crush, the flavor stays locked in and never reaches the broth.

Kitchen Tips

• Use only the bottom two inches of the lemongrass stalks. The upper leaves are too tough and fibrous to contribute flavor. Smash them with the flat side of a knife.
• Don’t eat the lemongrass or lime leaves. They’re aromatics that flavor the broth but stay tough even after cooking. Fish them out or eat around them.
• Add lime juice off the heat. Boiling lime juice turns it bitter and flat. Stirring it in at the end keeps the sour notes clean and vibrant.
• Adjust heat with the chilies and curry paste. Omit the chilies entirely for a milder soup, or add more for serious fire.

Variations

• Tom Yum Gai: Swap the shrimp for sliced boneless chicken breast. Add it a minute earlier since chicken takes slightly longer to cook through.
• Coconut Tom Yum (Tom Kha): Stir in half a can of coconut milk for a richer, creamier version that softens the sour-spicy edge.