Tom Yum Goong, Thailand’s iconic spicy and sour soup, tantalizes taste buds with its bold flavors. Here’s a simplified recipe to recreate this masterpiece at home.
Ingredients:
- 500g large shrimp, peeled and deveined
- 8 cups chicken or vegetable broth
- 4-5 kaffir lime leaves, torn
- 2 stalks lemongrass, bruised
- 1-3 bird’s eye chilies, adjust to spice preference
- 5-10 slices galangal
- 200g mushrooms (shiitake or oyster)
- 2 tbsp fish sauce
- 1-2 tbsp lime juice
- 1 cup coconut milk (optional, for creaminess)
- Fresh cilantro and cherry tomatoes, for garnish
Instructions:
1. Broth Base: In a pot, bring broth to a simmer. Add lemongrass, kaffir lime leaves, galangal, and chilies. Let steep for 5 minutes to infuse flavors.
2. Cook Shrimp & Mushrooms: Add mushrooms and cook for 3 minutes. Toss in shrimp and cook until pink (2-3 minutes).
3. Season: Stir in fish sauce and lime juice. Taste and adjust—balance spicy, sour, and salty notes.
4. Finish: If using, pour in coconut milk and heat through (do not boil). Remove lemongrass and lime leaves.
5. Garnish: Serve hot, topped with cilantro and cherry tomatoes.
Enjoy this soul-warming soup with steamed rice for an authentic Thai experience!
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