tom yum goong

This Tom Yum Soup with Shrimp, or tom yum goong, is surprisingly easy to make with a few key ingredients like Thai chilies, lemongrass, lime leaves, and fish sauce. 

Tom Yum Soup

vegetable oil

water

chicken stock

lemongrass

shallots ((or 1 large shallot, smashed))

cilantro stem ((washed, smashed, reserve leaves for garnish))

galangal

makrut lime leaves ((torn roughly))

chilies

beech (shimeji) or oyster mushrooms

sugar

Thai chili paste ((nam prik pao, optional))

fish sauce

lime juice ((you'll need about 1 1/2 limes))

Peel the shrimp and remove the heads. Reserve the meat and the shells separately.

Heat 1 tablespoon of oil in your wok over medium high heat, and add the shrimp shells. Stir-fry for 1-2 minutes, until the shells turn a bright and deep orange. Add 3 cups of water, and bring to a simmer. Cover, and simmer for 10 minutes. Remove the shells from the stock using a strainer, and add the chicken stock.

Take the lemongrass, and trim away the dry reedy bit about halfway up the stalk, and then trim the base. Peel the tough outer layers away to reveal the more tender center. Smash the lemon grass using a mallet or heavy rolling pin (one without handles).

Cut the smashed lemongrass stalk into 2-inch (5 cm) lengths, and add it to the broth in the wok. Also add the shallots, cilantro stem, galangal, lime leaves, and thai chilies.

Bring to a simmer, cover, and simmer for 10 minutes. After 10 minutes, you can remove the inedible herbs and aromatics from the pot using a fine-meshed strainer, but we like to leave them in, as is traditional in Thailand.

Add the mushrooms, and simmer for another 5 minutes. Stir in the sugar, Thai chili paste and fish sauce. Stir until the chili paste has fully dissolved in the soup.

Finally, add the shrimp, and simmer for 30 seconds to 1 minute, depending on their size, until they’re just cooked through.

Add the lime juice to your serving bowl, and ladle the hot tom yum soup into the bowl. (You don’t want to cook the lime juice. You want to preserve its fresh flavor. You also want to avoid putting large amounts of acidic lime juice into your wok, which can wear away the patina).

Garnish with cilantro leaves and serve immediately.

A comforting Tom Yum Goong recipe for a Thai spicy hot and sour soup made with shrimp, vegetables, and glass noodles to make it into a heartier more filling soup that can be eaten as a meal as well.

Tom Yum (Thai Hot and Sour Soup)

broth ((chicken, vegetable

kaffir lime leaves

galangal ((sliced))

onion

garlic

birds eye chili ((optional, see notes above))

Thai Chili Paste ((Nam Prik Pao, see notes above))

limes ((1/4 cup of lime juice, add more to adjust to taste))

sugar ((add more to adjust to taste))

shrimp

1-2 bundles dried bean thread noodles ((soaked in room temperature water))

mushrooms

snow peas

any type of green vegetable ((choy, shredded lettuce, peppers etc))

tomato

pineapple chunks ((cooked during the shrimp cooking step))

Thai basil ((as a fragrant garnish))

(Optional if Adding Glass Noodles) Soak the glass noodles in room temperature water for 10 minutes and then drain and set aside.

Remove the first layer of the lemongrass and cut them into large chunks. Use the back of your knife or something blunt like a rolling pin to smash it to release the oils.

Slice the onions and roughly chop the garlic and set it aside.

Slice the galangal and place it in the pot

Cut the vegetables and mushroom into bite-sized pieces and set aside

If you are using frozen shrimp, thaw it before using it. Peel the shrimp and remove the head but keep the tail on. Set the shells aside for later.Alternatively, you can keep the heads and shells on as well.(Optional) Devein the shrimp and set aside

(Optional) If you are using chilies, cut the chilies in half and set them aside.

Preparation

Rip the kaffir lime leaves in half and place it in the soup pot.

Place the lemongrass, onions, galangal, and garlic into the pot.

If you have shrimp skin and shrimp heads, add that to the pot as well.

Add the broth and water into the pot and set the pot on medium-high heat until it starts to boil

Once it starts to boil, adjust the heat to low heat and put a lid on it. Simmer it for 30 minutes

Making the Tom Yum Soup

Once 30 minutes is up, taste the broth. It shouldn&#39;t have any saltiness to it but it should have some citrus flavor from the lemongrass and lime leaves. If it doesn&#39;t, cook it for another 10-15 minutes.

Once you have finished cooking the broth, remove all the aromatics, shrimp skin, and shrimp head. They are not meant to be eaten, only to flavor the soup.

Turn the heat back up to medium

Add the chili paste ½ tablespoon at a time, and do a taste test to make sure it is not too spicy. Add up to 1 ½ tablespoons, until it is the right amount of spiciness for you.

Put in the vegetables and mushrooms and cook them for 1-2 minutes.

Add in the shrimp and cook it for 1-1 ½ minutes. Shrimp cooks very quickly, as long as it is fully thawed.

Turn off the heat

Add in the fish sauce, lime juice, and sugar. Stir and taste. Adjust it to your liking. (Add more lime juice if you like it tart etc)**Adding the lime juice and fish sauce in after the heat has been turned off, retains the flavor better.

If you are using glass noodles, add them to the pot of soup and let them cook for about 30 seconds to 1 minute.

Ladle it into a bowl and enjoy! :)

Putting It Together

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Tom Yum Soup

Tom Yum (Thai Hot and Sour Soup)

Top 2 tom yum goong recipes from across the web

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Tom Yum Soup

Tom Yum (Thai Hot and Sour Soup)

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