Tom Yum Goong (spicy Thai Coconut, Shrimp and Red Curry Soup)

Tom Yum Goong (Spicy Thai Coconut, Shrimp, and Red Curry Soup)

  • Servings: 4
  • Difficulty: easy
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If you love shrimp, coconut, and curry you will definitely love this soup!  It’s actually much easier to make than the Tom Kha Talay (earlier post) in that it uses red (or green) curry paste instead of the kaffir lime, lemongrass, galangal and fish sauce.  The pastes already include those typical aromatics and ingredients and may also be more readily available.


  • 1 14 oz. (414 ml) can of coconut cream (you may also use coconut milk but will not get as much coconut flavor as cream; besides commercial coconut milk is simply coconut cream that has been cut with water).
  • 2 quarts of fish stock (homemade is best; future post)
  • 1 1/2 lbs shrimp, peeled and deveined
  • 2 lbs white button mushrooms, sliced (good alternatives are cremini or shitake mushrooms)
  • 2-3 Tbsp red or green curry paste (red here)
  • Garnish with cilantro leaves, Thai basil, phak phai (a.k.a. rau ram or Vietnamese cilantro), and sambal oelek chili sauce.



  • Peel and devein shrimp.
  • Rinse and spin-dry herbs for garnish (pat dry with paper towels if you do not have a veggie spinner). Set aside.


  • Pour fish stock and coconut cream into medium to large soup or stock pot; bring to a boil.
  • Add curry paste; stir until well incorporated.
  • Add shrimp and sliced mushrooms; stir and reduce heat to a simmer.
  • Cook for 15 minutes.


  • Serve the soup by itself or…
  • Serve over steamed rice (brown basmati rice is my preferred rice to cook/eat; healthier) or…
  • You may also choose to serve with noodles (udon would be a great choice for this soup) but cook the noodles first, place them in the soup bowls and pour the soup over them for serving.
  • Garnish with the fresh herbs and sambal oelek, which is a popular condiment in Thailand that is very flavorful and only mildly spicy.


Tom Yum Goong (Spicy Thai Coconut, Shrimp, and Red Curry Soup)


2 Comments Add yours

  1. Excellent dish! it looks so fragrant and vibrant. This would be perfect for the winter. (:


    1. Hi Nicolas! Thank you for visiting my blog and your kind comment. Yeah, this dish is a feast for the senses, especially when you put the fresh herbs on the hot soup! Thanks again.

      Liked by 1 person

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