Thai · dinner
Tom Yum Goong (Thai Hot and Sour Shrimp Soup) A bright, aromatic Thai soup built on lemongrass, galangal and makrut lime leaves, with shrimp, mushrooms and a balance of hot, sour, salty and sweet. Ready in under 40 minutes once the broth is flavored.
total 35 min
prep 15 min
cook 20 min
servings 4 Keep this recipe Add a copy of Tom Yum Goong (Thai Hot and Sour Shrimp Soup) to your Saucepan library.
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Back to 4 servings broth 6 cups chicken stock, unsalted, or shrimp stock made from the shells 2 stalks lemongrass, bottom half only, smashed and cut into 2-inch pieces 4 inches galangal, peeled and thinly sliced; do not substitute ginger 6 makrut (kaffir) lime leaves, bruised or torn, center ribs removed 1 shallot, peeled and halved 3 dried red chiles, broken in half soup 1 lb shrimp, peeled and deveined, tails on 7 oz oyster or straw mushrooms, torn into bite-size pieces 1 tbsp Thai chili paste (nam prik pao), loosened with a ladle of broth 3 tbsp fish sauce, good quality, plus more to taste 0.5 cup fresh lime juice, plus more to taste 1 tsp sugar, only if the soup tastes too sour garnish 2 Thai bird's eye chiles, pounded or finely minced, to taste cilantro leaves, chopped, for garnish cooked jasmine rice, for serving
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1 Step 1: Bring the stock to a boil in a medium saucepan over high heat.2 Step 2: Add the lemongrass, galangal, lime leaves, shallot and dried chiles to the boiling stock. Reduce to medium-low and simmer for 5 minutes to infuse the broth.3 Step 3: Remove the aromatics with a perforated spoon and discard them. Return the broth to a rolling boil.4 Step 4: Add the mushrooms and boil for 1 minute until just tender.5 Step 5: Loosen the chili paste with a ladle of the hot broth, then stir it into the pot. Add the fish sauce and shrimp, and cook for 30 to 50 seconds until the shrimp turn pink and opaque.6 Step 6: Remove the pot from the heat and stir in the lime juice. Taste and adjust with more fish sauce, lime juice or a pinch of sugar until it leads with sour and is balanced with salty and sweet.7 Step 7: Fold in the chopped cilantro, then divide the soup among serving bowls. Top each with a few bird's eye chiles and bring to the table steaming hot, with a side of jasmine rice.getsaucepan.com/r/7d852870-94ee-55c9-8299-7f5d7464b145
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