Thai Spicy Shrimp Soup (Tom Yum Koong)

Total Time
Prep 10 mins
Cook 20 mins

Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!

Ingredients Nutrition


  1. Devein shrimp; rinse and drain.
  2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
  3. Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.


Most Helpful

I have this cookbook; but I lost it and was so glad to find this recipe here. I find it so satifying to making authenticThai food and the flavors in this soup are fantastic! Thank you!!

~*~flour*power~*~ July 10, 2009

I am going to admit I have not made this particular version, however the one I make is identical with the exception that I cut the tail off the shrimp and do not add the chili paste, so I can honestly rate it. I never do this but when two recipes are identical I think it is fine to judge it. I would never reveiw something I had not made if the recipe was different.

Chef at Heart May 05, 2007

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