TOM YUM GOONG RECIPE (THAI HOT AND SOUR SHRIMP SOUP)
Dive into a bowl of Thailand’s most famous soup, Tom Yum Goong! This authentic recipe guides you to create a tantalizingly hot and sour shrimp soup, bursting with the aromatic flavours of lemongrass, galangal, kaffir lime leaves, and fresh chillies. This version is for “Tom Yum Nam Khon,” the popular creamy style, which is rich, spicy, and utterly delicious. Learn to master this classic Thai dish at home.
Ingredients (for 2-3 people)
- 200-250g Large Shrimp, peeled and deveined, tails left on if desired
- 3-4 cups (750-1000ml) Chicken Stock or Water
- 1 stalk Lemongrass, bottom half only, bruised and cut into 1-inch pieces
- 4-5 slices Galangal (about 1-inch thick)
- 4-5 Kaffir Lime Leaves, torn in half, stem removed
- 100-150g Mushrooms (Oyster, Straw, or Button mushrooms), halved or quartered
- 3-8 Thai Bird’s Eye Chillies (Prik Kee Noo), bruised or whole (adjust to your spice level)
- 1-2 tbsp Thai Chilli Paste (Nam Prik Pao)
- 2-3 tbsp Fish Sauce (Nam Pla), or to taste
- 3-4 tbsp Fresh Lime Juice (about 2-3 limes), or to taste
- 2-3 tbsp Evaporated Milk (for creaminess)
- A handful of fresh Coriander (Cilantro), for garnish
- A pinch of Sugar (optional, to balance flavours)
Method
- Create the Aromatic Broth: In a medium pot, bring the chicken stock (or water) to a boil. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Let it boil for 3-5 minutes to release their fragrant oils.
- Cook the Mushrooms: Add the mushrooms to the boiling broth and cook for another 2-3 minutes until they have softened.
- Add the Shrimp: Add the shrimp and the bruised Thai chillies to the pot. Cook for just 1-2 minutes, or until the shrimp turn pink and are just cooked through. Be careful not to overcook them, or they will become tough.
- Make it Creamy: Reduce the heat to a simmer. Stir in the Thai Chilli Paste (Nam Prik Pao) until it dissolves completely. Then, slowly stir in the evaporated milk.
- Season the Soup (Crucial Step): Turn off the heat completely. This is important to preserve the fresh aroma of the lime juice. Add the fish sauce and fresh lime juice. Stir gently.
- Taste and Balance: Taste the soup. It should have a bold balance of sour, salty, and spicy, with a hint of sweetness from the chilli paste. Adjust the flavours as needed: add more lime juice for sourness, more fish sauce for saltiness, or more crushed chillies for heat. If needed, add a tiny pinch of sugar to round out the flavours.
- Garnish and Serve: Ladle the hot Tom Yum Goong into serving bowls. Garnish generously with fresh coriander. Serve immediately with a side of steamed jasmine rice.
OYSTER MUSHROOM (HED NANG FAH)
£1.39
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TIPAROS FISH SAUCE
£1.09
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THAI CORIANDER (PAK CHEE THAI )
£2.50
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Note
- Clear vs. Creamy Soup: This recipe is for the creamy version (Nam Khon). For a clear Tom Yum (Nam Sai), simply omit the Thai Chilli Paste and the evaporated milk.
- Do Not Boil Lime Juice: Never add fresh lime juice while the soup is boiling, as high heat will destroy its fragrance and can make the soup taste bitter.
- Herbs for Aroma: Remember that the lemongrass, galangal, and kaffir lime leaves are added for aroma and are traditionally not eaten. You can leave them in the soup for presentation.
- Variations: You can easily substitute the shrimp with chicken (Tom Yum Gai), mixed seafood (Tom Yum Talay), or just more mushrooms for a vegetarian version (use vegetable stock and soy sauce instead of fish sauce).
