Make authentic Tom Yum Goong, a classic Thai hot and sour soup featuring shrimp, lemongrass, galangal, and kaffir lime leaves.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Soup
Method:Stovetop Simmering
Cuisine:Thai
Diet:Low Fat
Ingredients
Scale
6 cups chicken or vegetable broth
1 pound large shrimp, peeled and deveined
2 stalks lemongrass, bruised and cut into 2-inch pieces
1 inch galangal, thinly sliced
5 kaffir lime leaves, torn
1 cup straw mushrooms, halved
1/2 cup cherry tomatoes, halved
2-3 Thai chilies, crushed (adjust to heat preference)
3 tablespoons fish sauce
3 tablespoons lime juice, fresh
1 teaspoon sugar
1/4 cup cilantro, chopped, for garnish
1 tablespoon chili paste in oil (Nam Prik Pao)
Instructions
Combine broth, lemongrass, galangal, and kaffir lime leaves in a pot. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
Strain the broth to remove the solids (lemongrass, galangal, lime leaves) for a clearer soup, or leave them in for a more rustic texture. Return the broth to the pot.
Add the mushrooms, tomatoes, and crushed chilies to the simmering broth. Cook for 3 minutes.
Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Do not overcook.
Remove the pot from the heat. Stir in the fish sauce, lime juice, sugar, and chili paste in oil until dissolved.
Taste the soup and adjust seasoning; add more lime juice for sourness or fish sauce for saltiness.
Ladle the soup into bowls and garnish with fresh cilantro before serving immediately.
Notes
For a richer flavor, use shrimp shells and heads to make a quick stock base before starting the recipe.
If you cannot find galangal, use ginger as a substitute, though the flavor profile will change slightly.
Adjust the amount of crushed chilies or chili paste to control the final spice level.