Tom Yum Goong Thai Shrimp Soup

Name: Tom Yum Goong Thai Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 300 g large whole shrimp or prawns; 120 g Oyster mushrooms; 1 roma tomato; 1/2 white onion, cut into wedges; 2 lemongrass stalks; 1.5 cm piece galangal; 5 kaffir lime leaves; 2 Thai or bird's eye chilies; 3 clove garlic cloves; 3 cup water; 1/2 cup chicken stock; 1 tsp sugar; 3 tbsp fish sauce; 3 tbsp lime juice; 1 1/2 tbsp Thai roasted chili sauce; 1/3 cup evaporated milk; 1 handful coriander/cilantro

This Tom Yum Goong is a bright, aromatic Thai shrimp soup layered with lemongrass, galangal, makrut lime leaves, fish sauce, and fresh lime. Make it clear and punchy, or add roasted chili paste and evaporated milk for a creamy, restaurant-style version.

Servings2 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

large whole shrimp or prawns
300 g
Oyster mushrooms
120 g
roma tomato
1
white onion, cut into wedges
0.5
lemongrass stalks
2
galangal
1.5 cm piece
kaffir lime leaves
5
Thai or bird's eye chilies
2
garlic cloves
3 clove
water
3 cup
chicken stock
0.5 cup
sugar
1 tsp
fish sauce
3 tbsp
lime juice
3 tbsp
Thai roasted chili sauce
0.5 tbsp
evaporated milk
0.3 cup
coriander/cilantro
1 handful

Step-by-Step Instructions

Peel the prawns, keeping the heads and shells for the broth. Set the prawn meat aside in the refrigerator until needed.

Place the prawn heads and shells in a pot. Lightly crush the garlic, chilies, and lemongrass with a mallet or the side of a heavy knife to release their aroma, then add them to the pot.

Tear or crush the makrut lime leaves with your hands and add them to the pot with the sliced galangal, water, and chicken stock.

Bring the broth to a simmer over high heat. Cover, reduce the heat to medium, and simmer for 10 minutes to extract the flavor.

Strain the broth through a fine sieve, discarding the shells and aromatics. Return the clear broth to the pot over low heat.