Hot & Sour Lime Leaf Shrimp Soup

This is tom yum goong, Thailand’s iconic hot and sour shrimp soup, a broth so fragrant it practically clears your sinuses. It balances three big Thai flavors: fiery chili, sour lime, and the heady perfume of kaffir lime leaf, lemongrass, and galangal.

Start by making the most of your shrimp. Simmer the shells in water to build a quick, deeply savory stock, then strain them out, for no waste and lots of flavor. Steep the aromatics in that broth gently, just a couple of minutes, so they perfume it without turning bitter.

The hot-and-sour balance comes together right at the end, off the heat: stir the lime juice and Thai chili paste into the serving bowl, then pour the hot soup over. Adding the lime off the boil keeps it bright and zingy, since cooking it would dull the sourness.

Drop the shrimp in just until they turn pink so they stay tender, scatter on cilantro, and serve at once.

Chef Tips

• Save the shrimp shells and simmer them for the stock. It’s where much of the soup’s flavor comes from.
• Steep the lemongrass, galangal, and lime leaves gently, not at a hard boil, to keep their aroma fresh.
• Add the lime juice off the heat at the end, so its sourness stays bright and doesn’t cook out.
• Cook the shrimp just until pink, since overcooking turns them rubbery.

Variations

• Add a splash of coconut milk for tom yum nam khon, the creamy version.
• Use chicken or mixed seafood in place of shrimp.
• Adjust the chili paste and lime to set your own hot-sour balance.