Thai

Authentic Tom Yum Goong Recipe (Thai Hot and Sour Shrimp Soup)

Name: Tom Yum Goong
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Large Prawns (heads and shells reserved); 3 stalks Lemongrass stalks, bruised and cut into 2-inch pieces; 1 inch piece Fresh Galangal, sliced into thin rounds; 6 leaves Kaffir Lime Leaves, torn to release oils; 5 pcs Thai Bird's Eye Chillies, bruised; 1 cup Straw Mushrooms or Oyster Mushrooms; 2 tbsp Nam Prik Pao (Thai Roasted Chili Paste); 3 tbsp Fish Sauce (Nam Pla); 4 tbsp Fresh Lime Juice; 1 liter Water or unsalted Chicken Stock; 0.25 cup Cilantro (Coriander) leaves for garnish

A vibrant, aromatic Thai masterpiece that balances spicy, sour, salty, and sweet notes in every spoonful. Succulent prawns swim in a crystal-clear broth infused with fresh lemongrass, galangal, and kaffir lime leaves for an invigorating sensory experience.

Prep: 15 min
Cook: 20 min
Serves: 4
Level: Medium
Per serving: 185 kcal

Method

Prepare the prawn stock. Peel the prawns, keeping the tails on if preferred, but reserve all the heads and shells. In a large pot, heat a teaspoon of oil and sauté the prawn heads and shells until they turn bright orange and aromatic. Add the water or stock and bring to a simmer for 10 minutes. Strain the liquid and discard the shells.
Bloomed in Liquid: Bring the strained stock back to a boil. Add the whole spices/aromatics: bruised lemongrass, sliced galangal, and bruised bird's eye chillies. These are 'bloomed' directly in the simmering liquid for 5 minutes to extract their essential oils without burning them.
Add the mushrooms and the torn kaffir lime leaves. The lime leaves go in now to maintain their bright green flavor without becoming bitter from over-boiling.
Stir in the Nam Prik Pao. This paste contains oil-bloomed dried chillies and shallots, which will give the soup its signature orange tint and smoky depth.
Add the prawns to the boiling soup. Cook for only 2-3 minutes until they turn opaque and pink.
Finished at the End: Turn off the heat immediately. This is the most crucial step for Thai soups. Stir in the fish sauce and fresh lime juice. Adding lime juice while the soup is actively boiling can cause it to turn bitter; adding it at the end preserves the zesty, acidic punch. Taste and adjust the balance of salt (fish sauce) and sour (lime).
Garnish with fresh cilantro leaves and serve immediately while steaming hot.

Notes

Never boil the lime juice; always add it after the heat is turned off to prevent bitterness.

Crushing the lemongrass and chillies with a heavy knife or mortar/pestle before adding them to the pot is essential for releasing their aromatic oils.

If you want a 'Tom Yum Nam Khon' (creamy version), stir in 2-3 tablespoons of evaporated milk or coconut milk at the very end.

Galangal is not the same as ginger; it has a citrusy, pine-like flavor that cannot be substituted.

Questions

What parts of the soup can I make ahead?

You can prepare the prawn stock and simmer the lemongrass, galangal, and chillies up to 2 days in advance. Store this infused base in the fridge. When ready to serve, bring to a boil, add mushrooms, prawns, and finish with lime and fish sauce.

Can I eat the lemongrass and galangal pieces?

In traditional Thai dining, these aromatics are left in the bowl for flavor but are generally not eaten as they are very fibrous. Think of them like bay leaves in Western cooking.

What is a good substitute for Nam Prik Pao?

There is no direct substitute for the unique smoky flavor of Thai roasted chili paste, but a mixture of chili flakes sautéed in oil with a touch of shrimp paste and brown sugar can work in a pinch.

How do I make the soup less spicy?

Keep the Bird's Eye Chillies whole rather than bruising or slicing them. This provides the aroma of the pepper without releasing the intense heat of the seeds.