Tom Yum Goong (hot and sour lemongrass shrimp soup)
User Reviews
4.8
Tom Yum Goong (hot and sour lemongrass shrimp soup)
Description
Tom Yum Goong (hot and sour lemongrass shrimp soup) centers on a shrimp stock base infused with smashed lemongrass stalks, galangal slices, makrut lime leaves, and Thai chilies to create its characteristic aromatic broth. The soup includes medium-sized shrimp and oyster mushrooms, which add texture and substance. A blend of fish sauce, lime juice, and Thai chili paste introduces salty, sour, and mildly spicy notes that define its flavor profile. The herbs, traditionally left in the soup for garnish, provide fragrance but are not edible and should be removed before serving. This soup pairs well with jasmine rice for a complete meal.
The preparation involves making shrimp stock by sautéing shrimp shells and heads with optional onion, then simmering and straining the liquid to capture an umami-rich base. The broth is then infused with the aromatic herbs and chilies before adding shrimp and mushrooms to cook through. The final seasoning balances heat, saltiness, and acidity.
Be cautious with the makrut lime leaves, galangal, and lemongrass as they are tough and intended only for flavor infusion. Inform guests not to eat these components. The use of Thai chili paste, distinct from tom yum paste, adds a sweet and savory dimension to the soup.
Ingredients
- 4 cups shrimp stock or unsalted chicken stock
- 12 Shrimp head-on, shell-on if making shrimp stock, medium size
- 2 talks lemongrass bottom half only, smashed until broken and cut in 2 inch pieces (see note 1)
- 6 makrut lime leaves
- 8 lices galangal
- 2-5 Thai chilies to taste, smashed until broken and cut in large pieces
- 3 cups oyster mushroom tear large ones into bite-sized pieces
- ¼ cup Thai chili paste (see note 2)
- 3 tablespoon fish sauce
- ½ cup lime juice fresh
- 1 teaspoon sugar
- cilantro chopped; for garnish
- jasmine rice for serving
For the shrimp stock
- shrimp shells and heads from at least 12 shrimp
- 1 tablespoon neutral oil
- 4 ¼ cups water
- ¼ cup onion optional, chopped
Instructions
For the Shrimp Stock (if making)
- Place the shrimp heads and shells into a stainless steel pot along with the oil and the onion, if using. Saute over medium high heat, pressing out any tomalley from the shrimp heads with your spatula.
- Once the bits that are stuck to the bottom of the pot start to brown and smell wonderfully like grilled shrimp, deglaze with the water and scrape all the bits off the bottom of the pot. Bring to a simmer, then simmer for 5 minutes. Strain, making sure to get out any liquid from inside the shrimp heads.
For the Tom Yum Soup
- Add the shrimp or chicken stock, lemongrass, galangal and chilies to the pot. Grab the lime leaves and twist them with your hands to bruise, then tear them into chunks and add to the pot. Bring to a simmer, and let it simmer for about 5 minutes.Note: The galangal, lemongrass and makrut lime leaves are traditionally left in the soup as garnish, but are not meant to be eaten. Make sure you let your guests know not to eat the herbs or remove them after they're done infusing.
- When the soup is done simmering, add the oyster mushrooms and let them simmer for about 2 minutes.
- Turn the heat up to bring the soup to a boil, then add the shrimp and stir them into the soup. When the soup starts to bubble again, turn off the heat and let the residual heat cook the shrimp completely; another minute or so. (If you're using very large shrimp, you may need to cook it longer).
- Add the lime juice, fish sauce, chili paste, and sugar; stir to dissolve. Taste and adjust the seasoning to your liking. It should lead with sour, but have enough sweetness to balance.
- Garnish with cilantro leaves and serve with jasmine rice.
Notes
- Makrut lime leaves, galangal, and lemongrass are traditional garnishes but should not be eaten due to their tough texture; remove or warn guests accordingly.
- Use Thai chili paste (nam prik pao) specifically, as it differs from tom yum paste and contributes a sweet and savory flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 1489mg | 62% |
| Potassium | 769mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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