tom yum goong recipe
The Best tom yum goong recipe
Spicy Tom Yum Goong (Thai Shrimp Soup)
A fragrant, tangy, and spicy Thai soup featuring shrimp in a rich tomato-based broth, balanced with lemongrass, galangal, and chili. Perfect for a comforting meal.
🥘Ingredients
- 2 cups chicken or shrimp stock
- 1 cup tomato sauce
- 1 stalk lemongrass, bruised and sliced
- 1-inch galangal, sliced
- 4 kaffir lime leaves
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 1 red chili, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 lb large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- Fresh cilantro, chopped
- Lime wedges
- Crushed peanuts
👨🍳Directions
-
1
In a pot, combine chicken or shrimp stock, tomato sauce, lemongrass, galangal, kaffir lime leaves, garlic, ginger, chili, fish sauce, and sugar. Bring to a boil. -
2
Once boiling, reduce heat to low, cover, and simmer for 15 minutes to infuse flavors. -
3
Heat vegetable oil in a pan over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside. -
4
Strain the broth through a fine-mesh strainer to remove lemongrass, galangal, and lime leaves. Discard solids. -
5
Return the broth to the pot, add the cooked shrimp, and simmer for another 5 minutes. Adjust seasoning with more fish sauce or sugar if needed. -
6
Garnish each bowl with chopped cilantro, a lime wedge, and crushed peanuts before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a splash of lime juice and a pinch of black pepper to the broth.
- If using fresh shrimp, ensure they are thawed and patted dry before cooking to avoid a watery broth.
Watch Video Of How Spicy Tom Yum Goong (Thai Shrimp Soup) Works
❓ Frequently Asked Questions About Spicy Tom Yum Goong (Thai Shrimp Soup)
How do I adjust the spice level in this recipe?
Yes, you can reduce the heat by removing some of the dried chilies or using fewer fresh bird’s eye chilies. If you prefer milder flavor, start with half the amount of chilies and add more gradually. Always taste as you go—adjusting heat is a matter of preference.
Can I substitute chicken for shrimp in this dish?
Absolutely. Shrimp adds a delicate salty sweetness, but you can use chicken thighs or breast, cut into bite-sized pieces. Season them with the same amount of salt and fish sauce to keep the balance. Just note that shrimp’s quick cooking time won’t require the same long simmering as chicken.
What if I don’t have lemongrass or galangal?
Both are aromatic but can be tricky to find. Lemongrass works well in a pinch—use 2 stalks (about 6 inches each) and peel the outer layer before slicing. For galangal, substitute with ginger (about 1-inch piece) or skip it entirely. The dish will still taste rich and tangy, though the depth of flavor will be slightly less.
How should I store leftovers, and how long do they last?
Store in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally until hot through. Leftovers can also be frozen for up to 2 months—thaw in the fridge before reheating.
Why does my tom yum goong taste bland or not as tangy?
Tanginess comes from the fish sauce, lime juice, and tomatoes. If your dish lacks brightness, try adding more lime juice at the end (½–1 teaspoon) or a splash of vinegar. Also, ensure your fish sauce is of good quality—it should be salty and umami-rich. If you’re using bottled tomatoes, skip the tomato paste and just use ½ cup diced fresh tomatoes.
