Tom Yum Goong
Embark on a Thai Culinary Journey with Authentic Tom Yum Goong!
Instead of summer vacation plans, let’s plan a grocery trip! If your Southeast Asian travels are on hold, find comfort in a steaming bowl of Tom Yum Goong. Infused with aromatic Thai spices, this soup offers a vibrant and exotic flavor profile that will transport your senses. Experience a taste of Thailand right in your own kitchen! (From All Recipes, Many Recipes)
Essential Ingredients- 8 medium shrimp, peeled and deveined
- 6 cups water (approx. 1.2L)
- 1 handful oyster mushrooms, separated
- 2 shiitake mushrooms, quartered
- 2 slices galangal
- 8 cherry tomatoes, halved
- 5 tablespoons Tom Yum chili paste
- 3 kaffir lime leaves
- 2 stalks lemongrass, bruised and cut diagonally
- 3 dried Thai chilies, or to taste
- 1 handful bean sprouts
- 2/3 cup coconut milk (approx. 160ml)
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
Optional Ingredients- Fresh cilantro, for garnish
- Fresh cilantro, for garnish
Cooking Instructions
Step 1
Begin by preparing the shrimp. Rinse them under cold water. Gently devein the shrimp by making a shallow cut along the back and pulling out the dark vein. Remove the heads and shells, reserving the heads and shells for making a flavorful broth.
Step 2
Next, prepare your aromatics. Thinly slice the galangal. For the lemongrass, lightly bruise the stalks with the back of a knife to release their fragrant oils, then slice them diagonally.
Step 3
Prepare the mushrooms by trimming the tough stems from the shiitake mushrooms and quartering them. Gently tear the oyster mushrooms into bite-sized pieces by hand. This adds a pleasing texture to the soup.
Step 4
Heat a pot over medium heat. Add the reserved shrimp heads and shells and sauté until they turn pink and fragrant, about 2-3 minutes. Pour in the 6 cups of water, bring to a boil, then reduce the heat and simmer for 10 minutes to create a rich shrimp broth. This step is crucial for a deep, seafood flavor.
Step 5
Strain the shrimp broth through a fine-mesh sieve into a clean pot, discarding the solids. Add the sliced galangal, lemongrass, and kaffir lime leaves to the strained broth. Bring to a simmer over medium-low heat and let infuse for 3 minutes, allowing the fragrant oils to release into the broth.
Step 6
Add the prepared shrimp, shiitake mushrooms, oyster mushrooms, and halved cherry tomatoes to the infused broth. Stir in the Tom Yum chili paste and dried Thai chilies. Bring the soup back to a gentle boil and cook until the shrimp are just turning opaque and are about halfway cooked, approximately 3-5 minutes. Adjust the chili paste amount according to your spice preference.
Step 7
Once the shrimp are partially cooked, add the bean sprouts and coconut milk to the pot. Simmer for another minute until the bean sprouts are slightly tender but still crisp. Finally, season the soup by stirring in the fish sauce and lime juice. Taste and adjust the seasoning as needed – you’re looking for a balance of sour, spicy, salty, and savory. Serve hot, garnished with fresh cilantro if desired.
