Tom Yum Goong冬陰功湯
Tom Yum Goong is a classic spicy and sour Thai soup, famous for its vibrant flavors and aromatic herbs. This recipe features succulent shrimp in a rich broth infused with lemongrass, galangal, and kaffir lime leaves, balanced with the heat of chilies and the tang of fresh lime.
01Ingredients
- 500g raw shrimp, peeled and deveined, tails on
- 4 cups (1 liter) chicken stock or water
- 2 stalks lemongrass, sliced into 2-inch pieces and bruised
- 1 inch (2.5 cm) galangal, thinly sliced
- 5 kaffir lime leaves, torn
- 10 bird's eye chilies, bruised or sliced (adjust to taste)
- 200g straw mushrooms or oyster mushrooms, halved
- 4 tbsp fish sauce
- 4 tbsp fresh lime juice
- 1 tbsp Tom Yum chili paste (Nam Prik Pao), optional
- 100g cherry tomatoes, halved (optional)
- 1/4 cup fresh cilantro, chopped, for garnish
Nutrition (per serving)142kcal
- Protein22.5g
- Carbs8.2g
- Fat1.8g
Fiber 1.2 gSodium 1204 mg
02Steps
- Bring chicken stock or water to a boil in a pot.
- Add lemongrass, galangal, and kaffir lime leaves to the boiling stock. Simmer for 5 minutes to infuse the flavors.
- Add mushrooms and bird's eye chilies. Cook for 2-3 minutes.
- Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Do not overcook.
- Stir in fish sauce, fresh lime juice, and Tom Yum chili paste (if using). Add cherry tomatoes (if using).
- Taste and adjust seasoning as needed.
- Remove from heat. Ladle into serving bowls and garnish with fresh cilantro. Serve hot.
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