Tom Yum Goong (Spicy Shrimp Soup)

Ingredients

• 250 g Shrimp (peeled, deveined)
• 2 stalks Lemongrass (tender stalks, bruised)
• 4 leaves Kaffir lime leaves
• 150 g Mushrooms (straw or button, sliced)
• 1 tbsp Thai chili paste (or Thai red curry paste)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tsp Brown sugar
• 600 ml Chicken or vegetable broth
• 1 to 2 Thai bird’s eye chilies (sliced, optional)(optional)
• 2 tbsp Cilantro (for serving)(optional)

Instructions

1. 1

   Prep (10 minutes): Bruise lemongrass, tear kaffir lime leaves, slice mushrooms, and slice chilies if using. Pat shrimp dry.

2. 2

   Cook (15 minutes): In a pot, bring broth to a gentle boil. Add lemongrass, kaffir lime leaves, and chili paste; simmer 5 minutes to infuse.

3. 3

   Add mushrooms and cook 5 minutes until tender. Stir in fish sauce and brown sugar, then add shrimp and cook 3–5 minutes until pink and just cooked.

4. 4

   Finish: Turn off heat and stir in lime juice. Taste and adjust with more fish sauce (salt) or lime juice (tartness). Serve hot, topped with cilantro.