Authentic Thai Tom Yum Goong: A Spicy, Aromatic Shrimp Soup to Awaken Your Taste Buds
How to Make Spicy and Aromatic Thai Tom Yum Goong (Shrimp Soup)
As the weather gets cooler, you might crave something warm and exotic. While Korean food is always comforting, sometimes a taste of international cuisine is just what you need. Tom Yum Goong, Thailand’s signature hot and sour soup, is incredibly delicious, especially when served with rice. It’s a perfect dish to warm you up and satisfy your cravings.
Tom Yum Goong Ingredients- 12 fresh large shrimp
- 4-6 fresh shiitake mushrooms
- 5 ripe cherry tomatoes
- 4 dried kaffir lime leaves (fresh lime leaves are also fine)
- 2 stalks fresh lemongrass
- 10g galangal (a ginger-like Thai spice)
- 3 dried Thai chilies (adjust to your spice preference)
- 2 cups water (approx. 480ml)
- 1/2 cup chicken stock
- 4 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1/4 cup coconut milk (approx. 60ml)
- 4 tablespoons chili oil
- 2 tablespoons chili flakes (or powder)
- 1 tablespoon sugar
- Fresh cilantro (optional, for garnish)
Cooking Instructions
Step 1
Prepare the shrimp by deveining them along the back. Don’t discard the heads and shells! These will be used later to create a rich and flavorful broth for the Tom Yum Goong.
Step 2
Clean the shiitake mushrooms, trim the stems, and cut them into quarters or bite-sized pieces. Halve the cherry tomatoes. Peel the galangal and slice it thinly. Trim the tough outer layers of the lemongrass, cut the stalks into 2-3 pieces, and gently bruise them with the back of a knife to release their aroma. If fresh lemongrass is unavailable, you can substitute it with strips of lemon zest.
Step 3
Now, let’s make the flavorful broth. Heat the chili oil in a pot over medium-low heat and add the chili flakes. Stir for 1-2 minutes until fragrant, being careful not to burn them. Add the shrimp heads and shells, dried Thai chilies, and sliced galangal. Sauté for 2-3 minutes to enhance the shrimp’s flavor. Pour in the water and chicken stock, then bring to a boil over high heat and simmer for 10 minutes. Skim off any foam that rises to the surface during simmering. Strain the broth through a fine-mesh sieve to obtain a clear liquid.
Step 4
Return the strained broth to the pot. Add the kaffir lime leaves and bruised lemongrass stalks to infuse the soup with their aromatic essence. Once the broth comes to a boil, add the sliced shiitake mushrooms and halved cherry tomatoes. Simmer for about 5 more minutes until the vegetables are tender. Finally, stir in the coconut milk until well combined. Add the prepared shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Avoid overcooking, as the shrimp can become tough.
Step 5
This is the stage where we perfect the taste of the Tom Yum Goong. Reduce the heat to low and gradually add the fresh lime juice, fish sauce, and sugar. Taste and adjust the seasoning to achieve a balance of sour, sweet, and salty flavors. If you like the distinct flavor of cilantro, add a generous amount now. It adds a wonderful fresh aroma!
Step 6
For an extra kick of spice, feel free to add a little Sriracha sauce or Thai chili paste to your liking. This will further enhance the soup’s heat and overall flavor profile. Serve hot with a side of steamed rice and enjoy this delightful Thai delicacy!
