Tom Yum Goong
A hot and sour Thai soup brimming with shrimp, mushrooms, and a bracing lemongrass-lime broth.
Ingredients
(11 items)Broth
- 4 cups chicken or shrimp stock
- 3 stalks lemongrass, bottom 4 inches only, smashed and cut into 2-inch pieces
- 5 slices galangal, about 1/8 inch thick
- 4 kaffir lime leaves, torn in half
- 3 Thai bird chilies, lightly crushed
- 1 lb large shrimp, peeled and deveined, shells reserved
- ½ lb oyster mushrooms, torn into bite-size pieces
- 3 tbsp fish sauce
- 3 tbsp lime juice, freshly squeezed
- 2 tbsp Thai roasted chili paste (nam prik pao)
- 4 tbsp cilantro leaves, for garnish
Details
Thai
Preparation Steps
- 01
Bring the 4 cupsstock to a boil in a medium pot. Add the reserved 1 lbshrimp shells and simmer for 5 minutes to build flavor, then strain and discard the shells.
⏱ 5 min - 02
Return the strained 4 cupsstock to the pot and bring back to a boil. Add the 3 stalkslemongrass, 5 slicesgalangal, 4kaffir lime leaves, and crushed 3chilies. Simmer for 5 minutes.
⏱ 5 min - 03
Add the ½ lbmushrooms and cook until they soften, about 3 minutes.
⏱ 3 min - 04
Add the 1 lbshrimp and cook just until they curl and turn pink, about 2 minutes. Do not overcook.
⏱ 2 min - 05
Remove the pot from the heat. Stir in the 3 tbspfish sauce, 3 tbsplime juice, and roasted chili paste. Taste and adjust the balance of sour, salty, and spicy to your preference.
- 06
Ladle into bowls and scatter 4 tbspcilantro leaves over the top. Serve immediately while piping hot.
Ratings
Source: Braisery