Thai Hot and Sour Shrimp soup made with the Thai Trinity, lemon grass, galangal, and kaffir lime leaves.

Jet Tila's Tom Yum Goong Soup Ingredients

  • 6 whole Thai chiles

  • 2 quarts Thai chicken broth

  • 1 cup peeled and deveined medium shrimp

  • 1 (15 ounce) can whole straw mushrooms, drained

  • 6 tablespoons fish sauce

  • 6 tablespoons lime juice

  • 3 tablespoons Thai garlic chile paste

  • 6 kaffir lime leaves

  • 6 sprigs fresh cilantro

How to Make Jet Tila's Tom Yum Goong Soup

  1. Preheat the ovens broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers onto the prepared baking sheet.

  2. Cook under the preheated broiler, turning occasionally until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove and discard the skin, seeds, and stem. Chop the roasted chiles.

  3. Pour the chicken broth into a large pot, and bring to a simmer over medium-high heat. Stir in the shrimp, mushrooms, and chopped roasted chiles. Return to a simmer, and cook until the shrimp are no longer translucent in the center, about 1 minute. Stir in the fish sauce, lime juice, and chile paste until the chile paste has dissolved. Ladle into bowls, and garnish each bowl with a lime leaf and a sprig of cilantro.

Jet Tila's Tom Yum Goong Soup Nutritions

  • Calories: 66.4 calories

  • Carbohydrate: 9.6 g

  • Cholesterol: 32.2 mg

  • Fat: 0.7 g

  • Fiber: 2 g

  • Protein: 7 g

  • SaturatedFat: 0.1 g

  • ServingSize:

  • Sodium: 1470.4 mg

  • Sugar: 2.3 g

  • TransFat:

  • UnsaturatedFat:

Jet Tila's Tom Yum Goong Soup Reviews

  • You say the Thai Trinity is lemongrass, galangal and kaffir lime leaves. Your recipes is missing two of the three trinity items

  • Perfect I used the Thai Chicken broth (seperate recipe from Jettila) and cut back just a tad on the peppers for the wife. Thanks for the broth recipe; Im now pre making and canning it. Works great for tom kha gai base as well

  • Awesome I forgot about Tom Yum soup until I had some delish soup at the Thai restaurant next door. My friend and I agreed that this soup we made was WAY better than at the Thai restaurant I was unable to find the kaffir lime leaves so subbed extra lime juice, it still turned out great.

  • I used fresh mushrooms instead of canned. One recipe I had says to boil the shrimp shells in the broth, then strain the broth and discard shells. I added a stalk of lemon grass and a few small pieces of galangal (removed before serving). I topped each bowl with cilantro and a bit of hot chili oil. Thanks for the recipe:)