Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! Tom Yum Goong is not just a soup; it's an explosive symphony of flavors that combines the fiery heat of chilies, the aromatic punch of lemongrass, and the succulent sweetness of fresh shrimp. In just 30 minutes, you can create a restaurant-quality dish that will have your family and friends begging for seconds – and asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, chopped
- 3-4 kaffir lime leaves
- 3-4 slices galangal (or ginger)
- 2-3 Thai bird chilies, smashed
- 200g mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Begin by preparing the aromatics. Chop the lemongrass stalks into smaller pieces and bruise them slightly to release their oils. Slice the galangal (or ginger) into thin pieces. Smash the Thai bird chilies to release their flavor and heat.
- In a large pot, combine the chicken or vegetable broth, chopped lemongrass, kaffir lime leaves, galangal (or ginger), and smashed Thai bird chilies. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the flavors have melded together and the broth is fragrant.
- Add the sliced mushrooms to the pot and continue to simmer for another 2-3 minutes, or until they are tender and lightly cooked.
- Add the peeled and deveined shrimp to the pot and cook for 2-3 minutes, or until they are pink and cooked through.
- In a small bowl, whisk together the fish sauce and lime juice. Add this mixture to the pot and stir to combine.
- Taste and adjust the seasoning as needed. You can add more fish sauce, lime juice, or chili flakes to taste.
- Ladle the Tom Yum Goong soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy!
Tips
- Fresh is Best: Use fresh ingredients like kaffir lime leaves and lemongrass for the most authentic flavor. If you can't find galangal, ginger makes an excellent substitute.
- Don't Overcook the Shrimp: Watch them carefully – they're done when they turn pink and curl slightly. Overcooked shrimp become tough and rubbery.
- Adjust the Heat: Control the spiciness by adding more or fewer Thai bird chilies. For a milder version, remove the seeds from the chilies.
- Enhance the Aromatics: Bruise the lemongrass and smash the chilies to release their essential oils and maximize flavor.
- Balance is Key: Taste and adjust the seasoning. The perfect Tom Yum should have a harmonious balance of spicy, sour, and savory notes.
- Serve Immediately: This soup is best enjoyed hot, right after cooking, to preserve its vibrant flavors and textures.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 180mg
