Tom Yum Goong
ต้มยำกุ้ง
Hot and sour Thai shrimp soup, bright with lemongrass, lime, and chili.
Serves 4
Prep 15 min
Cook 15 min
Ingredients
- 4 cups chicken or shrimp broth
- 3 stalks lemongrass, bruised and cut into 2-inch pieces
- 6 slices galangal or fresh ginger
- 6 makrut lime leaves, torn
- 8 oz mushrooms, halved
- 2 tomatoes, cut into wedges
- 2 to 4 Thai chilies, bruised
- 1 lb large shrimp, peeled and deveined, tails left on
- 3 tablespoons fish sauce
- 3 tablespoons lime juice, or to taste
- 1 tablespoon Thai chili paste (nam prik pao), optional
- 1/4 cup cilantro leaves
Steps
Step 1. Bring the broth, lemongrass, galangal, and lime leaves to a boil. Simmer for 5 minutes.
Step 2. Add the mushrooms, tomatoes, and chilies and simmer for 3 minutes.
Step 3. Add the shrimp and cook for 2 to 3 minutes, until pink and opaque.
Step 4. Take the pot off the heat. Stir in the fish sauce, lime juice, and chili paste. Taste and adjust for salty, sour, and spicy.
Step 5. Scatter with cilantro and serve hot. The lemongrass, galangal, and lime leaves flavor the soup but are not eaten.
Where this recipe comes from
Yoribang Thai recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Thai dishes. Fish sauce adds salt and depth, palm sugar gives a gentle caramel sweetness (brown sugar works instead), and tamarind adds sourness. Makrut lime leaves, galangal, lemongrass, and Thai basil are sold at Asian grocery stores. Thai chilies are very hot, so add them a little at a time.