Thai Tom Yum Goong (Spicy and Sour Shrimp Soup)
A fragrant Thai hot-and-sour shrimp soup with lemongrass, galangal, lime leaves, mushrooms, and chili.
Equipment
- Medium saucepan
- Ladle
- Chef's knife
- Citrus juicer
Ingredients
Tom Yum Broth
- 4 cups chicken or seafood stock
- 1 lb large shrimp peeled and deveined
- 2 lemongrass stalks bruised and cut into pieces
- 1/4 cup fresh galangal thinly sliced
- 6 makrut lime leaves torn
- 1 cup oyster mushrooms torn
- 2 ripe tomatoes quartered
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice plus wedges to serve
- 1 tbsp Thai roasted chili paste optional
- 2 Thai chiles bruised
Garnish
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Infuse the Broth:
- Bring the stock to a simmer. Add the lemongrass, galangal, lime leaves, and chiles.
- Simmer for 10 minutes, then add the mushrooms, tomatoes, fish sauce, and chili paste.
Cook the Shrimp:
- Add the shrimp and simmer just until pink and opaque, 3 to 5 minutes.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust the fish sauce, lime, and chili.
Serve:
- Ladle into bowls and top with cilantro. Serve with lime wedges and jasmine rice.
Notes
- Keep the shrimp just cooked through; overcooking makes them firm and dry.
- For tom kha, replace part of the stock with coconut milk and add a little palm sugar.
Nutrition
Calories: 190kcalCarbohydrates: 14gProtein: 28gFat: 3gSaturated Fat: 1gCholesterol: 185mgSodium: 1280mgFiber: 3gSugar: 6g