Classic Tom Yum Goong
A vibrant, spicy, and sour Thai soup featuring succulent shrimp, aromatic lemongrass, and galangal in a clear, bold broth.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Large shrimp (prawns), peeled and deveined
- 4 cups Chicken stock or water
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 1 inch piece Galangal, sliced into thin rounds
- 5 leaves Fresh kaffir lime leaves, torn
- 4 pieces Thai bird's eye chilies, bruised
- 1 cup Straw mushrooms or oyster mushrooms
- 3 tablespoons Fish sauce
- 3 tablespoons Fresh lime juice
- 1 tablespoon Thai roasted chili paste (Nam Prik Pao)(optional)
- 1/4 cup Fresh cilantro leaves for garnish
- 1 teaspoon Granulated sugar
Instructions
- 1
Bring the chicken stock to a boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, and kaffir lime leaves to the boiling stock and simmer for 5 minutes until fragrant.
- 3
Stir in the Thai bird's eye chilies and mushrooms, then continue to simmer for another 3 minutes.
- 4
Add the shrimp to the pot and cook until they just turn pink and opaque, about 2-3 minutes.
- 5
Turn off the heat to prevent the lime juice from turning bitter.
- 6
Stir in the fish sauce, lime juice, sugar, and chili paste until well combined.
- 7
Taste the broth and adjust the balance of salty, sour, and spicy to your preference.
- 8
Ladle into bowls and garnish generously with fresh cilantro before serving.
Nutrition per Serving
185
Calories
24g
Protein
12g
Carbs
4g
Fat
2g
Fiber
5g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
