Tom Yum Goong
A vibrant Thai hot-and-sour soup with plump shrimp, aromatic lemongrass, and fiery chilies. Ready in 20 minutes with bold, complex flavors that taste like a Bangkok street stall.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 24g
Ingredients
- 12 oz large shrimp, peeled and deveined
- 2 whole lemongrass stalks
- 2 whole Thai red chilies
- 1.5 oz galangal (Thai ginger)
- 3 whole garlic cloves
- 3 tablespoon lime juice, freshly squeezed
- 2 tablespoon fish sauce (nam pla)
- ½ cup coconut milk, full-fat
- 2.5 cup low-sodium chicken or seafood stock
- 1 whole shallot, small
- 8 whole cherry tomatoes
- ¼ cup fresh cilantro leaves
- ½ teaspoon Thai bird's eye chili paste (optional, for heat)
Instructions
- 1
Trim the lemongrass stalks: remove the dry, papery outer layers and the tough upper third, leaving about 6 inches of pale stalk. Slice the trimmed lemongrass into 2-inch segments, then bash each piece gently with the side of a knife to crack and release the aromatic oils — this opens them up so the flavor infuses the broth.
- 2
Prepare the chilies and garlic: remove the stems from 2 Thai red chilies, then crush them lightly with the knife to break open the flesh and release seeds (leave seeds in if you want maximum heat). Peel and lightly crush 3 garlic cloves with the side of your knife — don't mince them; crushing keeps them intact so they flavor the broth and can be removed if desired.
- 3
Slice the galangal: peel a 1.5-ounce piece of fresh galangal with a spoon or knife, then slice it into thin coins about 1/8-inch thick. Fresh galangal has a sharper, more piney flavor than ginger — if you can't find it, substitute with thin ginger slices, though the flavor profile will shift slightly.
- 4
Prepare the remaining vegetables: slice 1 small shallot into thin half-moons. Halve 8 cherry tomatoes lengthwise. Squeeze 3 tablespoons of fresh lime juice into a small bowl and set aside. Measure out 2 tablespoons of fish sauce into another small bowl.
- 5
Pour 2.5 cups of chicken or seafood stock into a medium pot and set it over medium-high heat. Add the crushed lemongrass segments, crushed garlic cloves, galangal slices, and crushed Thai chilies. Bring the broth to a gentle boil — you should see steady bubbles breaking the surface, not a rolling boil, which can turn the delicate flavors bitter.
- 6
Once boiling, reduce the heat to medium and let the broth simmer for 5-7 minutes. The flavors should deepen and the aroma will become intensely fragrant — you'll smell lemongrass and galangal distinctly. Taste a small spoonful; the broth should taste boldly aromatic and spicy.
- 7
Add the shallots and cherry tomatoes to the pot. Stir gently and simmer for 2 minutes until the tomatoes just start to soften but still hold their shape — they should be nearly translucent around the edges.
- 8
Add 12 ounces of peeled and deveined large shrimp directly to the simmering broth. Stir gently and watch closely — shrimp cook very quickly. They're done when they've turned completely opaque pink and curled into a C-shape, about 2-3 minutes. They should still feel firm and slightly springy when pressed, not rubbery.
- 9
Pour in 2 tablespoons of fish sauce and stir well. Add 0.5 cup of full-fat coconut milk — this rounds out the sharp edges and adds richness without overwhelming the heat. Stir to combine. Taste the soup: it should taste hot, sour, and salty in balance. Adjust by adding more fish sauce (for saltiness), lime juice (for sour), or the chili paste (for heat).
- 10
Add 3 tablespoons of freshly squeezed lime juice to the pot and stir well — the lime brightens all the flavors and adds the essential sour note that defines tom yum. The soup should smell intensely complex: spicy, aromatic, tart, and rich.
- 11
Ladle the soup into bowls, distributing the shrimp, tomatoes, and aromatic pieces evenly. Scatter 0.25 cup of fresh cilantro leaves over the top of each bowl. Serve immediately while steaming — the heat brings out the aromatic oils in the herbs and ensures the shrimp stays tender and warm.
Tools you’ll need
- medium pot with lid
- medium bowl
- small bowl
- chef's knife
- cutting board
- wooden spoon or ladle
- instant-read thermometer (optional, for checking doneness)
- spoon (for peeling galangal)
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