Tom Yum Goong Recipe -Thai Special
Tom Yum Goong is a quintessential Thai soup known for its harmonious blend of spicy, sour, and aromatic flavors. This vibrant dish features succulent shrimp simmered in a fragrant broth infused with lemongrass, kaffir lime leaves, galangal, and Thai bird’s eye chilies. Often garnished with fresh cilantro, tomatoes, and mushrooms, Tom Yum Goong offers a delightful balance of heat and freshness, making it a beloved choice for those seeking a comforting yet invigorating meal.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Tom Yum Goong Recipe Ingredients:
- 8-10 large shrimp (peeled and deveined)
- 4 cups water or chicken broth
- 2 stalks lemongrass, cut into pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 Thai bird’s eye chilies (or to taste)
- 1 medium onion, sliced
- 2-3 tomatoes, cut into wedges
- 1/2 cup mushrooms, sliced (optional)
- 2-3 tablespoons fish sauce
- 1-2 tablespoons lime juice (or to taste)
- 1 teaspoon sugar
- Fresh cilantro (for garnish)
Prepare the Broth:
In a large pot, bring 4 cups of water or chicken broth to a boil.
Add the lemongrass, kaffir lime leaves, galangal, chilies, and onion.
Let it simmer for about 5-10 minutes to release all the flavors.
Add Vegetables and Shrimp:
Add the tomatoes and mushrooms (if using) into the pot and cook for another 5 minutes until they start to soften.
Add the shrimp to the broth and cook for 3-5 minutes until they turn pink and are cooked through.
Season the Soup:
Add fish sauce, lime juice, and sugar to the soup.
Stir well and taste. Adjust the fish sauce and lime juice to make it as spicy, sour, or salty as you prefer.
Garnish and Serve:
Remove the soup from heat and discard the lemongrass, lime leaves, and galangal.
Serve the soup hot, garnished with fresh cilantro.
Enjoy your Tom Yum Goong soup! It’s full of bold, aromatic flavors and is perfect as a refreshing appetizer or light meal.
Recipe Notes:
Shrimp Selection: Opt for large, fresh shrimp for the best texture and flavor.
Herb Substitutions: If galangal is unavailable, ginger can be used as a substitute.
Broth Base: Using chicken broth instead of water can add depth to the soup’s flavor.
Spice Level: Adjust the number of Thai bird’s eye chilies to control the soup’s spiciness.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for 1-2 days. Reheat gently to preserve flavors.
