Thai · Free
Tom Yum Goong
A bold, aromatic hot and sour shrimp soup fragrant with lemongrass, galangal, and lime leaves. It is bright, spicy, and deeply satisfying, yet quick enough for a weeknight.
****+
Prep 15 min · Cook 20 min
Method
If you have time, fry the reserved shrimp shells in a dry pot for 2 minutes until pink, then add the water or stock to build a deeper flavor base; otherwise just bring your liquid to a boil.
Add the lemongrass, galangal, and torn lime leaves to the pot and simmer over medium heat for 8 to 10 minutes so the broth turns fragrant.
Add the mushrooms and tomato wedges and simmer for 3 minutes until the mushrooms soften.
Stir in the chili paste and crushed bird chilies, letting the broth take on a reddish tint and gentle heat.
Add the shrimp and cook just 2 to 3 minutes until they curl and turn pink and opaque; do not overcook or they will turn rubbery.
Turn off the heat, then stir in the fish sauce and lime juice; adding lime off the heat keeps its sourness fresh and sharp.
Taste the broth carefully: it should be equally sour and salty with a spicy kick, so add more lime for sour, fish sauce for salt, or chili for heat.
If you want the creamy Bangkok style version, stir in the evaporated milk now for a softer, rounder finish.
Remove the tough lemongrass and galangal pieces if you prefer, or leave them in as a warning not to eat them.
Ladle into bowls and top with fresh cilantro just before serving.
Chef's tips
- The lemongrass, galangal, and lime leaves are aromatics for flavor, not for eating, so set them aside on your plate.
- Always add the lime juice at the very end and off the heat, because boiling makes it taste bitter and flat.
- Nam prik pao chili paste adds smoky depth and color; look for it in the Thai section of an Asian market.
Cooking times vary by equipment -- cook to temperature and to taste.
