Tom Yum Goong
Tom Yum Goong is Thailand's iconic hot-and-sour shrimp soup. Fragrant with lemongrass, galangal and lime, the warm, spicy broth pairs beautifully with a bowl of rice.
Ingredients
Ingredients
- Shrimp12
- Shiitake mushrooms4–6
- Cherry tomatoes5
- Dried kaffir lime leaves4
- Lemongrass2
- Galangal10 g
- Thai dried chilies3
- CilantroOptional
Seasoning
- Water2 cups
- Chicken stock1/2 cup
- Fish sauce4 tbsp
- Lime juice3 tbsp
- Coconut milk1/4 cup
- Chili oil4 tbsp
- Red pepper flakes (gochugaru)2 tbsp
- Sugar1 tbsp
- Sriracha sauceOptional
Directions
- 1
Devein the shrimp along the back. Don't throw away the heads and shells — save them to make the broth.
- 2
Halve the mushrooms and cherry tomatoes, and thinly slice the galangal. Cut the lemongrass in half and lightly bruise it to release its aroma. If you don't have lemongrass, use lemon peel instead.
- 3
In a preheated pot, add the chili oil and red pepper flakes, then stir-fry the shrimp heads and shells, Thai dried chilies and galangal. Pour in the water and chicken stock, simmer thoroughly, then strain.
- 4
Bring the strained broth to a boil with the lime leaves, lemongrass, mushrooms and cherry tomatoes, then add the coconut milk and the cleaned shrimp and bring back to a boil.
- 5
Season with lime juice, fish sauce and sugar, then finish with cilantro.
- 6
Add a little more sriracha sauce to adjust the spiciness to your taste.