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Hot & Sour Shrimp Soup – Tom Yam Goong

Hot & Sour Shrimp Soup - Tom Yam Goong * recipe image
This classic Tom Yam Goong delivers an explosive blend of flavors, combining the sharp heat of bird's eye chilies with the bright acidity of lime juice. The broth is deeply aromatic, infused with the earthy notes of galangal, the citrusy perfume of kaffir lime leaves, and the distinct scent of lemongrass. Straw mushrooms add a subtle texture, while fresh shrimp provide succulent protein. This soup is perfect for warming up on a cool evening or cutting through heavier meals with its cleansing, spicy kick.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 170.0
Dietary: Gluten-free
Description
This classic Tom Yam Goong delivers an explosive blend of flavors, combining the sharp heat of bird's eye chilies with the bright acidity of lime juice. The broth is deeply aromatic, infused with the earthy notes of galangal, the citrusy perfume of kaffir lime leaves, and the distinct scent of lemongrass. Straw mushrooms add a subtle texture, while fresh shrimp provide succulent protein. This soup is perfect for warming up on a cool evening or cutting through heavier meals with its cleansing, spicy kick.
Ingredients
  • 8 ounce Shrimp/Prawns, Shelled and Deveined, with shells reserved for broth
  • 3 cups Water
  • 2 cloves Garlic, minced
  • 5 leaves Kaffir Lime Leaves
  • 3 slices Fresh or Dried Galangal (Kha), thinly sliced
  • 0.25 cup Fish Sauce (Nam Pla)
  • 2 stalks Lemongrass, lower 1/3 portion only, cut into 1-inch lengths
  • 2 shallots Sliced
  • 0.5 cup Sliced Straw Mushrooms
  • 5 peppers Green Thai Chili Peppers (Prik Khee Noo), optional
  • 0.25 cup Lime Juice
  • 1 tablespoon Chopped Cilantro Leaves
  • 1 teaspoon Black Chili Paste (Nam Prik Pow)
Directions
  1. 1
    Rinse the reserved shrimp shells and place them in a large pot with 3 cups of water.
  2. 2
    Heat the mixture to a rolling boil, then strain the broth through a fine-mesh sieve, discarding the shells.
  3. 3
    Return the strained broth to the pot and add the minced garlic, kaffir lime leaves, galangal slices, fish sauce, lemongrass stalks, and sliced shallots.
  4. 4
    Bring the broth back to a simmer and cook gently for 2 minutes to infuse the aromatics.
  5. 5
    Add the sliced straw mushrooms and green Thai chili peppers (if using) to the pot.
  6. 6
    Continue to simmer gently for another 2 minutes until the mushrooms are tender.
  7. 7
    Add the shelled shrimp to the soup and reheat the mixture to a gentle boil.
  8. 8
    Cook until the shrimp are pink and opaque, about 2-3 minutes.
  9. 9
    Remove the pot from heat and immediately stir in the lime juice and black chili paste.
  10. 10
    Ladle the hot soup into serving bowls, garnish with chopped cilantro leaves, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 170.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 304.0mg102%
Sodium 626.0mg27%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, soup, tom yam, shrimp, spicy, sour, lemongrass, galangal, kaffir lime, seafood, mushrooms, fish sauce, chili, dinner, asian, broth, aromatic
Read it online: https://www.chefs-mate.com/recipe/hot-sour-shrimp-soup-tom-yam-goong/