Tom Yum Goong Recipe
Tom Yum Goong Recipe is a deeply aromatic soup layered with bold Thai flavors. Freshly ground Thai fiery red chilis are blended with cilantro roots, then sautéed with pounded lemongrass, sliced galangal, and fragrant shallots to create a rich base. Homemade shrimp stock deepens the flavors, where each ingredient plays a part. Galangal adds a peppery warmth, oyster mushrooms and carrots soak up the tangy-spicy broth, and tamarind pulp rounds out the sourness. Shrimp is cooked until tender, adding natural sweetness, while kaffir lime leaves and a splash of lime juice add a lift of citrusy brightness. The result is a hot, sour, sweet, and savory soup that tastes great when served hot with a scattering of fresh cilantro. A steaming bowl of this mouthwatering soup will surely awaken every sense!
Equipment
- Wok
- spice grinder
Ingredients
- 1½ tsp chili sesame oil
- 4 Thai red chili ground
- 2 cilantro root optional
- 1 shallot
- 4 lemongrass white part crushed
- 1 inch galangal peeled, sliced
- 4 oyster mushroom
- 1 carrot peeled, sliced
- 2½ cup shrimp stock reduced from 4 cups
- 1 tbsp tamarind pulp
- 1 tsp brown sugar
- 8 kaffir lime leaves
- 1 tsp salt
- 2 tsp fish sauce
- 8 jumbo shrimp deveined (shells reserved for stock)
- 1½ tbsp lime juice
- 3 sprig cilantro garnish
Instructions
- Prepare the ingredients. To make the shrimp stock, boil the shrimp shells in a pot with 4 cups of water until the water reduces to half. Pound the lemongrass stalks (white part) with the back of your knife. Bruise or gently crush the kaffir lime leaves. Grind the Thai red chilis, cilantro root, and 2 teaspoons of water in a spice grinder and set it aside.
- Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.
- Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.
- Serve hot, garnished with kaffir lime leaves and cilantro.
Video
Notes
- Boil the shrimp shells and/or heads in 4 cups of water until the water is reduced by half. This shrimp stock adds depth to the Tom Yum Goong recipe. This is an optional step, but I highly recommend it.
- Do not grind or pulverize the aromatics, but bruise them slightly with the back of a knife. Sauté the aromatics and carrot for 1-2 minutes to help release their oils. Large chunks or slices of aromatics will gently infuse the Tom Yum Goong soup with their flavors.
- Adjust the heat by adding more ground chili paste, balance the sourness by adding more of the lime juice, and season the soup thoughtfully with fish sauce. Taste and adjust the balance of flavors as you go.
- Do not overcook the shrimp.
- Mushrooms and carrots act like flavor-sponges as they soak up the broth, so cook for an additional 1-2 minutes after the soup comes to a rolling boil.
- Add the cilantro at the end to preserve its fresh aroma.
Nutrition
Calories: 175kcalCarbohydrates: 19gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 101mgSodium: 1922mgPotassium: 692mgFiber: 2gSugar: 9gVitamin A: 5536IUVitamin C: 22mgCalcium: 171mgIron: 2mg
