Description
Make classic Thai Tom Yum Goong at home. This recipe delivers the signature hot and sour flavor using fresh aromatics for an authentic taste.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 pound large shrimp, peeled and deveined
- 2 stalks lemongrass, trimmed and bruised
- 4 slices galangal (or ginger if galangal is unavailable)
- 5 kaffir lime leaves, torn
- 2-3 Thai chilies, crushed (adjust to your heat preference)
- 1/4 cup fish sauce
- 3 tablespoons lime juice, fresh squeezed
- 1 tablespoon tamarind paste (optional, for deeper sourness)
- 1/2 cup straw mushrooms or button mushrooms, halved
- 1/4 cup evaporated milk or coconut milk (optional, for creamy style)
- 2 tablespoons cilantro, chopped, for garnish
Instructions
- Combine the broth, lemongrass, galangal, kaffir lime leaves, and crushed chilies in a medium pot. Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer for 10 minutes to infuse the broth with the aromatics.
- Strain the broth to remove the solids (lemongrass, galangal, lime leaves) if you prefer a clear soup, or leave them in for a more rustic style. Return the liquid to the pot.
- Add the mushrooms and shrimp to the simmering broth. Cook for 2-3 minutes until the shrimp turn pink and opaque. Do not overcook the shrimp.
- Stir in the fish sauce, lime juice, and tamarind paste (if using). Taste the soup and adjust the sourness (lime) or saltiness (fish sauce).
- If making the creamy version, stir in the evaporated or coconut milk now. Heat through but do not boil after adding milk.
- Ladle the soup into bowls. Garnish generously with fresh cilantro before serving immediately.
Notes
- For the best flavor, bruise the lemongrass stalks by hitting them firmly with the back of a knife before adding them to the broth.
- You can substitute chicken breast strips for shrimp to make Tom Yum Gai.
- If you cannot find fresh kaffir lime leaves, use 1 teaspoon of dried kaffir lime zest, though the flavor will be less intense.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 850
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 25
- Cholesterol: 170