Tom Yum Goong is a vibrant, aromatic Thai soup that bursts with flavor. This dish features succulent shrimp poached in a fragrant broth infused with lemongrass, galangal, kaffir lime leaves, and chilies. The result is a perfect balance of spicy, sour, and savory notes that awaken the palate. It is light yet deeply satisfying, making it an excellent choice for a quick weeknight dinner or a flavorful starter for a larger meal. While traditionally complex, this recipe simplifies the process without sacrificing the authentic zest and warmth that define this beloved Southeast Asian classic.
Tom Yum Goong (Hot & Sour Soup)
Description
Tom Yum Goong is a vibrant, aromatic Thai soup that bursts with flavor. This dish features succulent shrimp poached in a fragrant broth infused with lemongrass, galangal, kaffir lime leaves, and chilies. The result is a perfect balance of spicy, sour, and savory notes that awaken the palate. It is light yet deeply satisfying, making it an excellent choice for a quick weeknight dinner or a flavorful starter for a larger meal. While traditionally complex, this recipe simplifies the process without sacrificing the authentic zest and warmth that define this beloved Southeast Asian classic.Ingredients
Directions
-
Shell and devein the shrimp, reserving the heads and shells for the stock.
-
Place the shrimp shells and heads into a large saucepan.
-
Add the water, bruised lemongrass stalks, and sliced galangal to the pan.
-
Using a mortar and pestle, pound the hot chilies and coriander roots together, then add this mixture to the pan.
-
Add salt to taste and tear 5 kaffir lime leaves into small pieces, adding them to the pot.
-
Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
-
Strain the stock into a clean saucepan, discarding the solids.
-
Bring the strained stock back to a boil and add the peeled shrimp.
-
Cook the shrimp for 2 to 3 minutes until they turn pink and opaque.
-
Stir in the fish sauce, lemon juice, and lime juice.
-
Add the drained straw mushrooms and cook for another minute until tender.
-
Taste and adjust seasoning as needed, ensuring a balance of spicy, sour, and salty flavors.
-
Ladle the soup into bowls and garnish with strips of fresh chili, shredded lime leaves, and fresh coriander leaves.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 354.5kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.5g3%
- Cholesterol 608.0mg203%
- Sodium 1253.0mg53%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.4g6%
- Sugars 2.0g
- Protein 80.5g161%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Save the shrimp shells and heads to create a richer, more flavorful broth base for the soup.
If fresh galangal or kaffir lime leaves are unavailable, ginger and lime zest can be used as substitutes, though the flavor profile will differ slightly.
For a creamier version, stir in coconut milk at the end of cooking.
Adjust the amount of chilies and fish sauce to suit your preferred level of heat and saltiness.
