Shrimp Tom Yum (Tom Yum Goong)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
-
Calories
109 kcal
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Course
Main Course, Soup
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Cuisine
Thai
Shrimp Tom Yum (Tom Yum Goong)
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Discover the rich flavors of Tom Yum, a classic Thai dish bursting with hot, sour, and spicy flavors. Loaded with succulent shrimp and a fragrant mix of herbs and spices, this dish offers a comforting and satisfying experience. Perfect for warming up on chilly days or treating your taste buds to bold and exciting flavors, this dish is a delightful choice for any occasion.
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Ingredients
- 8-10 pcs medium to large shrimp see Note 1
- 1 tablespoon oil
- 5 cups water
- 2 stalks lemongrass
- 1 inch galangal cut into slices
- 4-6 pcs Makrut or kaffir lime leaves
- 1 can (16 oz) straw mushrooms, drained and rinsed see Note 2
- 1-2 pcs Thai chili peppers lightly crushed - see Note 3
- 4 tablespoons fish sauce see Note 4
- 2 pcs limes squeezed -see Note 5
- cilantro chopped, for garnishing
Optional Ingredients:
- 1 small red onion quartered
- 2 small tomato quartered
- 2-4 pieces Thai eggplant quartered
FOR CREAMY TO YUM:
- 1-2 tablespoons Thai chili paste (nam prik pao) see Note 6
- ½ cup evaporated milk
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Instructions
- Prepare the lemongrass. Cut off the green reed part and peel to show the white part. Smash lightly with the back of a knife/cleaver. Cut into 3-inch pieces.
- Separate the head and body of the shrimp by simply pulling them apart or cutting them off with a kitchen shear. Using a scissor or paring knife, cut a shallow incision along the top of the shrimp down to the tail. Remove the vein using the tip of the knife or scissors.
- Heat oil in a deep pan or a wok over medium heat, add the shimp heads and toss until they turn deep orange.
- Add 2 cups water and bring to a simmer. Press the back of a spoon/spatula against the heads to squeeze out the tomalley. Let it simmer for 3-5 minutes. Add the rest of water and remove the shells using a strainer or slotted spoon.
- Add the lemongrass, galangal, and lightly crushed makrut leaves. Cover and let it simmer for 5 minutes.
- Add the eggplants and cook for 5 minutes.
- Add the mushrooms, red onion, chili and tomatoes and simmer for 2-3 minutes.
- Add the fish sauce and shrimp and simmer for 30 seconds to one minute or just until the shrimp are just cooked through. Before turning off the heat, pour in the lime juice. Adjust seasoning if needed.
- Laddle to serving bowls and top with some cilantro and serve while hot.
For a creamy Tom Yum Goong:
- To make the creamy version, add desired Thai roasted chili paste and evaporated milk after step 7.
Notes
- NOTE 1 - You may also use frozen shelled and deveined shrimp. Then skip step 2-3 and the oil.
- NOTE 1 - You may also use frozen shelled and deveined shrimp. Then skip step 2-3 and the oil.
- NOTE 2 - You may use other kind of mushrooms like oyster or shiitake.
- NOTE 2 - You may use other kind of mushrooms like oyster or shiitake.
- NOTE 3 - This version is not too spicy. You can add more or less depending on how hot you like it. Add it early on to make the soup more spicy.
- NOTE 3 - This version is not too spicy. You can add more or less depending on how hot you like it. Add it early on to make the soup more spicy.
- NOTE 4 - If not sure, just add 2 tbsps first and adjust later as desired
- NOTE 4 - If not sure, just add 2 tbsps first and adjust later as desired
- NOTE 5 - You may add more or less depending on how sour you like it. Remember to add this last as it can make the soup bitter if added too early.
- NOTE 5 - You may add more or less depending on how sour you like it. Remember to add this last as it can make the soup bitter if added too early.
- NOTE 6 - You can also use other chili paste or sauce if this is not available.
- NOTE 6 - You can also use other chili paste or sauce if this is not available.
Nutrition Information
Show Details
Serving
4g
Calories
109kcal
(5%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
13mg
(4%)
Sodium
1490mg
(62%)
Potassium
272mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
96IU
(2%)
Vitamin C
4mg
(4%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 109kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 1490mg | 62% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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