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Tom Yum Goong

Serves 4 to 6 Soup seafood, Soups

Tom Yum Goong

Tom Yum Goong, a beloved staple from central Thailand, finds its place on the table as an everyday delight rather than a ceremonial affair. This home-cooked version captures the essence of a Thai family kitchen, where the ingredients are measured by feel and the broth is enriched with generous amounts of fat. It's a dish designed for sharing, bringing people together in the comfort of their own homes.

The soup dances between spicy and sour, with the brightness of lime juice and the heat of Thai chilies cutting through the rich, aromatic broth. Lemongrass and galangal lend their earthy notes, while kaffir lime leaves elevate the whole experience. Each spoonful is a balance of flavors, with plump shrimp and tender mushrooms adding texture and depth.

Ingredients

  • 400 glarge shrimp
  • 4 cupschicken broth
  • 3 stalkslemongrass
  • 4 slicesgalangal
  • 6kaffir lime leaves
  • 3 tbsplime juice
  • 2 tbspfish sauce
  • to tasteThai chilies
  • to finishmushrooms
  • to tastefine sea salt

Method

  1. Start by preparing the aromatics. Trim the lemongrass stalks, discarding the tough outer layers, and cut them into 2-inch pieces. Lightly bruise the lemongrass with the back of a knife to release its oils. In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat. Add the lemongrass, 4 slices of galangal, and 6 torn kaffir lime leaves to the pot. Let these aromatics infuse the broth for about 5 minutes, ensuring they soften and release their fragrance without browning.
  2. Prepare the shrimp while the broth simmers. Peel and devein 400 g of large shrimp, leaving the tails intact for flavor. Once the broth is fragrant, add the shrimp to the pot. Allow them to cook until they turn pink and opaque, which should take about 2-3 minutes. This indicates they are perfectly cooked and tender.
  3. Introduce the mushrooms to the pot. Use your preferred type of mushrooms, such as straw or button mushrooms, and add them according to your taste. Let them simmer for an additional 2-3 minutes, until they are tender yet still slightly firm to the bite, adding a pleasant texture to the soup.
  4. Season the soup with 3 tablespoons of lime juice and 2 tablespoons of fish sauce. Add Thai chilies to taste, crushing them slightly if you prefer more heat. Stir the soup gently and let it simmer for another minute to allow the flavors to meld together.
  5. Taste the soup and adjust the seasoning with fine sea salt if necessary. The balance should be a harmonious blend of sour, salty, and spicy flavors. Once satisfied with the taste, remove the pot from the heat. Serve the Tom Yum Goong hot, garnished with additional lime leaves for an extra burst of aroma.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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