Tom Yum Goong
Hot and sour shrimp soup with lemongrass, galangal, and lime.
Seafood
⚠ Contains: Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: A popular variant, tom yum nam khon (creamy tom yum), stirs in evaporated milk or coconut milk at the end (with more nam prik pao) for a richer, milder broth -- equally legitimate but a different dish character than this clear (nam sai) version.
Ingredients
- 500g shrimp, shell on
- 4 cups water or shrimp stock
- 2 stalks lemongrass, bruised and cut
- 4 slices galangal
- 4 kaffir lime leaves, torn
- 3 Thai chilies, smashed
- 150g mushrooms, halved
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp roasted chili paste (nam prik pao)
- Cilantro, to garnish
Steps
- Bring water to a boil with lemongrass, galangal, lime leaves, and chilies. Simmer 5 minutes.
- Add mushrooms and shrimp shells (if using), simmer 3 minutes, then strain if desired.
- Return broth to pot, add shrimp and chili paste, cook until shrimp turn pink, 3 minutes.
- Remove from heat, stir in fish sauce and lime juice (don't boil after adding lime).
- Garnish with cilantro and serve hot.