Traditional Tom Yum Goong
An authentic, aromatic Thai hot and sour soup featuring succulent head-on prawns, fragrant lemongrass, galangal, makrut lime leaves, and roasted chili paste in a rich, tangy broth.
Ingredients
- •1 lb head-on, shell-on jumbo shrimp or river prawns, bodies peeled and deveined (heads and tails intact)
- •4 cup water or unsalted chicken stock
- •3 stalks lemongrass stalks, bottom thirds bruised and cut into 2-inch pieces
- •8 slices fresh galangal, sliced into thin rounds
- •6 leaves makrut (kaffir) lime leaves, center ribs removed and leaves torn
- •6 whole Thai bird's eye chilies, lightly crushed
- •1.5 cup straw mushrooms or oyster mushrooms, rinsed and halved
- •2 tablespoon Thai roasted chili jam (Nam Prik Pao)
- •3 tablespoon fish sauce (nam pla)
- •3.5 tablespoon freshly squeezed lime juice
- •1 teaspoon palm sugar or granulated sugar
- •3 tablespoon evaporated milk (optional, for creamy Tom Yum Nam Khon style)
- •0.25 cup fresh cilantro leaves and culantro (sawtooth herb), coarsely chopped
Instructions
- 1.
Prepare the shrimp by trimming long antennae and legs. Peel the shell off the body section while keeping the head and tail attached for maximum flavor and presentation. Devein by making a shallow slit along the back.
- 2.
In a medium pot, bring the water or unsalted chicken stock to a rolling boil over medium-high heat.
- 3.
Add the bruised lemongrass, sliced galangal, torn makrut lime leaves, and crushed Thai bird's eye chilies. Lower heat to medium and simmer for 4 to 5 minutes until the broth is deeply fragrant.
- 4.
Stir in the Thai roasted chili jam (Nam Prik Pao), sugar, and mushrooms. Simmer for another 2 minutes until the mushrooms begin to soften and the broth takes on a vibrant orange-red color.
- 5.
Add the prepared shrimp to the simmering broth. Cook gently without excessive stirring for 2 to 3 minutes, just until the shrimp turn pink and opaque. If making the creamy version (Nam Khon), gently stir in the evaporated milk now.
- 6.
Turn off the heat completely and remove the pot from the burner. Stir in the fish sauce and freshly squeezed lime juice. Taste and adjust seasoning with additional lime juice for sourness or fish sauce for saltiness.
- 7.
Ladle the soup into warm serving bowls, garnish generously with fresh cilantro and culantro, and serve immediately with steamed jasmine rice.
Tips
- 💡Always add lime juice off the heat; boiling fresh lime juice can make the broth turn unpleasantly bitter.
- 💡Using head-on shrimp is essential for authentic tom yum because the shrimp tomalley (head fat) enriches the soup with natural sweetness and deep seafood flavor.
- 💡The lemongrass, galangal slices, and makrut lime leaves are intended for infusing aromatics and are traditionally left in the bowl for presentation, but not meant to be eaten.
- 💡Adjust the bird's eye chilies to your spice preference—bruise fewer chilies for a milder soup, or slice them in half for intense heat.
Recipe from TheCookbook.ai
Created by Basil Roux