Tom Yum Goong: Spicy Shrimp Soup
Tom Yum Goong is a famous Thai dish that is renowned worldwide for its sour, spicy, salty, and sweet flavors, perfectly balanced with the aromatic scent of herbs. Today, we will introduce a simple way to make Tom Yum Goong that you can easily do at home.
Ingredients:
Fresh shrimp, peeled, deveined (about 200-300 grams)
Broth (from chicken stock or water), about 2-3 cups
Lemongrass, cut into short sections, lightly bruised, 2-3 stalks
Galangal, sliced into rounds, 3-4 slices
Kaffir lime leaves, tear off the center vein, 3-4 leaves
Shallots, halved, 2-3 heads
Bird's eye chilies, lightly crushed (to taste), 5-10 chilies
Fish sauce, 2-3 tablespoons (adjust to taste)
Lime juice, 3-4 tablespoons (adjust to taste)
Thai chili paste (Nam Prik Pao), 1-2 tablespoons (optional)
Straw mushrooms, halved (optional), about 100 grams
Tomatoes, cut into wedges (optional), 1-2 tomatoes
Sawtooth coriander (Culantro), chopped, for garnish
Cilantro, chopped, for garnish (optional)
A pinch of sugar (optional)
Instructions:
Prepare the broth: Set a pot over medium heat. Add the broth (or water) and bring to a boil.
Add the aromatics: Once the broth is boiling, add lemongrass, galangal, kaffir lime leaves, and shallots. Simmer over medium heat for about 5-10 minutes to allow the herbs to release their aroma.
Season the soup: Season the broth with fish sauce, Thai chili paste (if using), and a pinch of sugar. Adjust the taste as desired (it should be sour, salty, spicy, and well-balanced).
Add mushrooms and tomatoes: Add straw mushrooms and tomatoes (if using). Cook until the mushrooms are tender.
Add the shrimp: Add the shrimp and cook until they are pink and cooked through (be careful not to overcook, as the shrimp will become tough).
Turn off the heat and add lime juice: Turn off the heat and remove the pot from the stove. Add the lime juice and stir well. Taste again and add more lime juice or fish sauce if needed.
Add chilies: Add the crushed bird's eye chilies according to your preferred level of spiciness.
Garnish and serve: Ladle the Tom Yum Goong into bowls. Garnish with chopped sawtooth coriander and cilantro (if using). Serve hot with steamed rice.
Tips for Deliciousness:
Fresh shrimp: Use fresh, large, firm shrimp for the best sweet flavor.
Stock: Using chicken or shrimp stock will enhance the richness and flavor of the soup.
Aromatics: Use the right amount of aromatics to achieve the signature Tom Yum fragrance.
Lime juice: Add lime juice after turning off the heat to preserve its vitamin C and aroma.
Spice level: Adjust the amount of bird's eye chilies to your liking.
Creamy version: If you prefer creamy Tom Yum, you can add a little evaporated milk or coconut milk after turning off the heat.
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