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Tom Yum Goong
Thailand's iconic hot and sour soup with succulent shrimp, fragrant lemongrass, pungent galangal, and aromatic kaffir lime leaves. This version focuses on a clear, intensely flavored broth.
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- 350 g Large shrimp(peeled and deveined, shells and heads reserved for stock)
- 2 stalks Lemongrass(bruised and cut into 2-inch pieces)
- 10 slices Galangal(about 1-inch thick, thinly sliced)
- 6 Kaffir lime leaves(torn to release aroma)
- 6 Thai bird's eye chilies(lightly bruised or halved, adjust to spice preference)
- 200 g Mushrooms(such as straw mushrooms, oyster mushrooms, or shiitake, halved or quartered if large)
- 60 ml Nam prik pao (Thai chili paste)(adds depth of flavor and a touch of sweetness)
- 3 tbsp Fish sauce(adjust to taste for saltiness)
- 60 ml Lime juice(freshly squeezed, for bright acidity)
- 1.5 liters Water
- 1/4 cup Cilantro(fresh leaves, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Prepare the shrimp stock: In a medium pot, combine the reserved shrimp shells and heads with 1.5 liters of water. Bring to a boil over medium-high heat (212°F / 100°C), then reduce heat to a simmer. Skim off any foam or impurities that rise to the surface. Simmer gently for 15-20 minutes to extract maximum flavor. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids. You should have about 1.2-1.3 liters of fragrant shrimp stock.
â±ïž 20 minutes - 2
Infuse the broth with aromatics: Add the prepared lemongrass, galangal slices, torn kaffir lime leaves, and bruised Thai chilies to the shrimp stock. Bring the broth to a gentle simmer over medium heat (around 185-195°F / 85-90°C). Let it simmer for 5 minutes, allowing the flavors to meld and the aromatics to release their fragrance. Do not boil vigorously at this stage.
â±ïž 5 minutes - 3
Add flavor base and mushrooms: Stir in the nam prik pao and fish sauce. Taste the broth and adjust the fish sauce if needed for saltiness. Add the prepared mushrooms and continue to simmer for 2-3 minutes until the mushrooms are tender.
â±ïž 3 minutes - 4
Cook the shrimp: Increase the heat slightly to bring the soup to a gentle boil (around 200-205°F / 93-96°C). Add the shrimp and cook just until they turn pink and opaque, which should take about 1-2 minutes. Be careful not to overcook the shrimp, as they will become tough.
â±ïž 2 minutes - 5
Finish with lime juice: Remove the pot from the heat immediately after the shrimp are cooked. Stir in the fresh lime juice. This step is crucial for preserving the bright, fresh citrus flavor. Taste and adjust the lime juice for desired sourness.
â±ïž 1 minute - 6
Serve: Ladle the hot Tom Yum Goong into bowls. Garnish with fresh cilantro leaves, if desired. Serve immediately, ensuring each bowl gets a good portion of shrimp and mushrooms.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âThe aromatics (lemongrass, galangal, kaffir lime leaves) are typically not eaten; they are steeped in the broth for flavor. You can remove them before serving if preferred.
- âUsing homemade shrimp stock from the shells and heads is essential for achieving the authentic, deep flavor of Tom Yum Goong.
- âThe key to a great Tom Yum Goong is balancing the sour (lime), spicy (chilies), and salty (fish sauce) elements. Taste and adjust each component to your preference.
- âFor a richer, creamier soup (Tom Yum Nam Khon), you can stir in evaporated milk or coconut milk at the end, just before adding the lime juice.
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- Tom Yum Gai: Replace shrimp with chicken pieces.
- Tom Yum Talay: Use a mix of seafood like squid, mussels, and fish fillets.
- Tom Yum Nam Khon: Add evaporated milk or coconut milk for a creamy texture.