Tom yum goong is a Thai hot and sour shrimp soup made with mushrooms, shrimp stock, galangal, makrut lime leaves, lemongrass, and fish sauce.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
63 Calories
Recipe Instructions
Step 1
Trim lemongrass and cut into matchstick-sized pieces.
Step 2
To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
Step 3
Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
Step 4
Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.
Ingredients
1 teaspoon white sugar
4 cups water
2 lemongrass stalks
12 fresh button mushrooms, halved
1 (6 ounce) can whole straw mushrooms, drained
4 makrut lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 teaspoon hot chile paste
1.5 limes, juiced
1.5 tablespoons fish sauce
0.5 pound medium shrimp - peeled, deveined and shells reserved
