Tom Yum Goong (Spicy Shrimp Soup)

Name: Tom Yum Goong (Spicy Shrimp Soup)
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 7 leaves of Kaffir Lime Leaves, torn; 3 Small Shallots, halved; 7 Thai Bird's Eye Chiles, lightly crushed; 200g Straw Mushroom, halved; 2 Roma Tomatoes, cut into wedges; 3 tbsp Fish Sauce; 4 tbsp Fresh Lime Juice; 1 1/2 tbsp Nam Prik Pao, Thai roasted chili paste; 1 tsp Palm Sugar, optional; 2 tbsp Fresh Cilantro, roughly chopped; 2 leaves of Sawtooth Coriander, thinly sliced; optional; 300g Large Shrimp, heads and shells on; 1.2 l Water; 2 stalks of Lemongrass, trimmed, smashed and cut into 5 cm pieces; 30g Galangal, thinly sliced

Tom Yum Goong is a fragrant, fiery Thai shrimp soup that balances bright citrus, aromatic herbs and a spicy, savory broth. Tender [Large shrimp](1549) swim in a clear, lemongrass-scented stock uplifted with galangal, kaffir lime and a hit of chili paste — garnished with fresh herbs for a lively finish.

Tom Yum Goong is a fragrant, fiery Thai shrimp soup that balances bright citrus, aromatic herbs and a spicy, savory broth. Tender ... Show more

Traditional Thai Recipe

Health Grade

A · Excellent

Rating

4.5

Time

35 min

Price

2,23 €

Calories

171 kcal

low calorie

nutritious

quick

easy

Method

Prep the aromatics

Trim the woody ends from the Lemongrass, smash each stalk with the flat side of your knife, and cut it into short pieces. Tear the Kaffir Lime Leaves by hand. Halve the Small Shallots, lightly crush the Thai Bird's Eye Chiles, and thinly slice the Galangal. Halve the Straw Mushroom and cut the Roma Tomato into wedges.

Simmer the broth

Pour the Water into a medium pot and add the lemongrass, galangal, shallots, chiles, and lime leaves. Bring it to a boil over medium-high heat, then lower to a gentle simmer for 10 minutes until the broth smells intensely fragrant and the shallots are soft. Keep the simmer steady rather than furious so the soup stays clear.

Finish the soup

Add the straw mushrooms and tomatoes, then stir in the Fish Sauce and Nam Prik Pao until the broth turns a warm red-orange. Stir in the Palm Sugar if using, then simmer for 2 minutes so the mushrooms soften and the tomatoes start to collapse. Add the Large Shrimp, heads and shells on, and cook for 2 minutes more, just until the shrimp are pink and opaque. Turn off the heat and stir in the Fresh Lime Juice, then taste and nudge the balance with a little more fish sauce or lime juice if needed.

Garnish and serve

Roughly chop the Fresh Cilantro and thinly slice the Sawtooth Coriander if you are using it. Ladle the soup into bowls and finish with the herbs on top. If you want a cleaner bowl, lift out the lemongrass, galangal, lime leaves, and chiles before serving. Serve immediately while hot and fragrant.