Let's make Tom Yum Goong!
Tom Yum Goong is a classic Thai soup that's made with fragrant herbs and spices, shrimp, and a combination of sour and savory flavors. The soup is traditionally made with lemongrass, galangal, kaffir lime leaves, Thai chilies, shrimp, and other aromatics, and can be customized based on personal preferences. Tom Yum Goong is a spicy and flavorful dish that's perfect for a light lunch or dinner.
Equipment
- Large pot or Dutch oven You'll need a pot that is large enough to hold all of the ingredients and the broth.
- Knife and cutting board You'll need a sharp knife and a cutting board to prepare the lemongrass, galangal, Thai chilies, mushrooms, and cilantro.
- Spoon and ladle You'll need a spoon to stir the soup and a ladle to serve it.
- Measuring cups and spoons You'll need measuring cups and spoons to measure out the broth, lime juice, fish sauce, and sugar.
- Mortar and pestle (optional) If you have a mortar and pestle, you can use it to crush the lemongrass and galangal to release their flavor.
- Strainer (optional) If you prefer a clear soup without any herb bits, you can use a strainer to remove the lemongrass, galangal and other aromatics.
- Bowl You can use a bowl to marinate the shrimp with some lime juice before cooking if desired.
Ingredients
- 1 pound Shrimp peeled and de-veined
- 4 cups Chicken or vegetable broth
- 13.5 oz Coconut Milk 1 can
- 2 stalks lemongrass smashed
- 4 kaffir lime leaves torn
- 4-6 Thai chilies chopped (adjust to taste)
- 1 1-inch piece of galangal sliced
- 1 cup straw mushrooms sliced in half
- 1/4 cup Thai chili paste
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1/2 tbsp palm sugar (or regular sugar)
Instructions
- In a large pot, bring 4 cups of broth to a boil.
- Add the lemongrass, kaffir lime leaves, Thai chilies, and galangal to the pot. Let it simmer for 10-15 minutes to release the flavors.
- Add the shrimp and mushrooms to the pot, and cook for 2-3 minutes or until the shrimp turns pink and is fully cooked.
- Add the Thai chili paste, fish sauce, lime juice, and sugar to the pot. Stir to combine.
- Pour in the coconut milk and stir until everything is combined.
- Taste the soup and adjust the seasoning if needed by adding more fish sauce, lime juice or sugar to balance the sourness, saltiness and sweetness to your taste.
- Remove the pot from heat and garnish with cilantro leaves.
- Serve hot with steamed rice or noodles.
Notes
If you prefer a creamier soup, you can add more coconut milk, or substitute it with evaporated milk. If you choose to use evaporated milk, make sure to adjust the seasoning as it is less sweet than coconut milk.