Tom Yum Goong

Tom Yum eat

Tom Yum Goong is a tangy Thai soup eaten all over Thailand. If you’ve been there, you have likely tried it. In 2020, Thailand is seeking to have Tom Yum Goong included in Unesco’s intangible cultural heritage list and to honor that we have created a video for how to make Tom Yum Goong, see it posted on Jack’s YouTube channel: Ban Curry

The ingredients can be sourced at most Asian supermarkets. In Calgary, we shop at Hong Kong Supermarket, Superstore, and T&T Supermarket for these special things.

Raw ingredients
The raw ingredients needed to make Tom Yum Goong

Our main tip with this easy recipe is to prepare all the ingredients before starting to cook.

Ingredients after they have been prepared.

Helpful things to consider before you start:

  1. Buy ethically sourced shrimp like Selva brand;
  2. Pounding lemongrass will release its’ oils and flavor. This can be done with a mortar;  This is the Mortar and pestle we use.
  3. Sawtooth leaf is also known as culantro or Mexican coriander (not the same as cilantro);
  4. Birds eye chili’s are pounded roughly with the mortar and pestle. Partially cover the mortar with one hand so chili’s don’t fly everywhere: Read this for more on that: Chili Pepper Eye
  5. Chili Paste with Soybean Oil is a product that comes in a glass jar, available at Asian supermarkets.

Tom Yum Goong8 servings


Ingredients to prepare in advance:


 400 g


70 g





150 g



Small handful

2 tsp

2/3 cup




shrimp, peeled & deveined

stalks fresh lemongrass, peeled, pounded, cut to 2″

fresh galangal, dry bits cut off, washed and sliced

Roma tomatoes, quartered

fresh lime leaves, de-stemmed, halved

shallots, peeled and pounded

of a medium Spanish onion, sliced

oyster mushrooms, brushed, torn to smaller sized bits

green onions, washed and cut into 1” pieces

sawtooth leaf stems, washed and chopped

cilantro, washed and roughly chopped

red and green birds eye chili’s, roughly pounded 

fresh squeezed lime juice

Other ingredients:

6 cups

2 tsp

3 Tbsp

3-4 Tbsp

1/4 cup




chili paste with soybean oil

fish sauce



Put water in a large pot on high heat. Add salt, shallots, bashed fresh chili’s, lemongrass, galangal, and half of the lime leaf. Bring to a boil.


Add chili paste with soybean oil. Stir and allow to boil for 2 minutes. Add fish sauce, shrimp, and lime juice, then Spanish onion, oyster mushrooms, and tomatoes. Taste.


Add milk and remaining lime leaves, sawtooth leaves, green onions, and cilantro. Remove from heat and serve with fragrant Thai Jasmine rice.


Close up
Serve with steamed rice on the side, which can be added to a person’s bowl to tame the heat and to complete the meal.

Please feel free to comment, ask questions, make suggestions, watch the YouTube video, and let us know how yours turns out.

3 Replies to “Tom Yum Goong”

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