---
title: Tom Yum Goong (Hot and Sour Shrimp Soup)
servings: 4
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/tom-yum-goong
---

Gather @makrut lime leaf{5%leaf}, @bird's eye chili{4}, @mushroom{200%g}, @thai chili jam{2%tbsp} and @fresh cilantro{0.5%bunch}.

Peel the @shrimp{400%g} and simmer the shells and heads in the @water{1.2%l} for 10 minutes, then strain — this quick stock is the soul of the soup. ~{10%minutes}

Return the stock to the pot with @lemongrass{3%stalk}, @galangal{40%g} and @lime{2} leaves and simmer 5 minutes to infuse. ~{5%minutes}

Add the mushrooms and chilies and cook 3 minutes. ~{3%minutes}

Stir in the chili jam and @fish sauce{3%tbsp}, then drop in the shrimp and cook just until they curl and turn opaque, about 2 minutes. ~{2%minutes}

Take the pot off the heat before adding the lime juice.

Taste and push the balance until it makes you blink — hot and sour first, salty right behind. Serve scattered with cilantro.