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Tom Yum Goong ต้มยำกุ้ง (lemongrass shrimp soup)
- Yield: Serves 4
Ingredients
- 4 cups shrimp stock (see recipe), chicken stock, or water
- 8-12 medium sized shrimp, head and shell on if possible
- 5-6 kaffir lime leaves, roughly torn or cut
- 1 lemongrass stalk, smashed and cut into 1-2 inch pieces
- 7-8 rounds galangal, thinly sliced.
- Thai chilies, to taste, bruised and cut into large pieces
- 3-4 Tbsp Thai chilli paste, optional
- ½ cup lime juice
- 3 Tbsp fish sauce
- 1-2 tsp sugar
- 3 cups oyster mushroom, cut or tear large ones into bite-sized pieces
- Cilantro for garnish
Recipe Notes:
* It is important to note that the lemongrass, galangal and kaffir lime leaves are traditionally left in the soup as garnish, but they are very tough in large pieces and are not meant to be eaten in this application. Make sure you let your guests know not to eat the herbs as it can be a hazard or just unpleasant. Alternatively, you can remove all the herbs after they're done infusing, before adding the mushrooms.
Instructions
Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you're not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!
KimHoang
I want to make this soup.Can I use Tom yum paste to by pass ?
Will I just need to add shrimps and mushrooms and tomatoes and can baby corns in to soup? Thank you
Pailin Chongchitnant
Sure, if you want the "instant" version, just follow instructions on the jar.
Yy
Hello there! I am looking forward to try your recipe for this as it looks so good! Can I check if the chilli paste is the same as tomyum Paste?
Pailin Chongchitnant
Hi! No, tom yum paste is an instant paste that you can just add water to for an instant tom yum broth, and chili paste is an ingredient in that paste. To make it from scratch you'll need to buy the chili paste.
Lisa
This soup is delicious! I didn’t have shrimp broth so used chicken broth, and so freaking yummy. Thank you for the recipe!
★★★★★
Adam The HTK Intern
Thanks and welcome! 🙂
Preshni
Best recipe ever! It was so easy to make too. Thank you! My husband and I really enjoyed this delicious dish and I loved making it!
★★★★★
Futile Resistance
A great version of this classic dish, brought to us by Pailin in her glamourous era!
★★★★★
Mihaela
It’s absolutely delicious. I fell in love with this soup while in Thailand and your recipe is the best. Your are amazing! 🤗
★★★★★
Crystal Hansen
This recipe is absolutely perfect. I've never had a better Tom Yung Goong.
Thank you!
★★★★★