Authentic Tom Yum Goong (Thai Spicy Shrimp Soup)
Experience the bold, vibrant flavors of Thailand with this authentic Tom Yum soup. A perfect balance of spicy, sour, and savory, this aromatic broth is infused with lemongrass, galangal, and kaffir lime leaves for a truly soul-warming meal.
Servings2 Portions
Prep Time15 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
2
- whole large or jumbo shrimp8 oz
- low-sodium chicken stock2 cup
- water3 cup
- beech or oyster mushrooms4 oz
- fresh lime juice3 tbsp
- fish sauce2 tbsp
- Thai chili paste2 tsp
- vegetable oil1 tbsp
- stalk lemongrass1 stalk
- small shallots3 pcs
- inch piece of galangal1 inch
- makrut lime leaves5 leaves
- Thai bird's eye chilies2 pcs
- cilantro stem1 pcs
- sugar1 tsp
Step-by-Step Instructions
01
Prepare the shrimp by peeling them and removing the heads. Reserve the shrimp meat and the shells/heads in separate bowls.
02
Heat 1 tablespoon of vegetable oil in a wok or large pot over medium-high heat. Add the shrimp shells and heads, stir-frying for 1-2 minutes until they turn a bright, deep orange. Pour in 3 cups of water and bring to a simmer. Cover and simmer for 10 minutes to extract the flavor. Strain the stock into a clean pot, discarding the shells, and stir in the chicken stock.
03
Prepare the lemongrass by trimming away the dry, reedy top and the base. Peel off the tough outer layers to reveal the tender core. Bruise the lemongrass using a mallet or the back of a heavy knife to release its aromatic oils.
04
Cut the bruised lemongrass into 2-inch (5 cm) lengths and add them to the broth. Add the shallots, cilantro stems, galangal slices, kaffir lime leaves, and Thai chilies.
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