Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
Instructions
- 1
Prepare the aromatics: Bruise the lemongrass stalks by hitting them with the back of a knife to release their oils. Tear the kaffir lime leaves and smash the chilies lightly.
- 2
Bring the stock to a boil in a large pot over high heat. Add the lemongrass, galangal, kaffir lime leaves, and smashed chilies. Reduce heat to medium and simmer for 5 minutes to infuse the broth with aromatics.
- 3
Add the mushrooms and cherry tomatoes to the pot. Continue simmering for 3-4 minutes until the mushrooms are tender.
- 4
Add the shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Do not overcook or the shrimp will become rubbery.
- 5
Remove the pot from heat. Stir in the fish sauce, lime juice, chili paste, and palm sugar. Taste and adjust the balance of sour, salty, and spicy to your preference.
- 6
If making the creamy version (Nam Khon), stir in the evaporated milk at this stage.
- 7
Add the sliced shallots and remove the lemongrass stalks, galangal slices, and kaffir lime leaves if desired (or leave them in for presentation, but remind diners not to eat them).
- 8
Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve immediately with steamed jasmine rice on the side.
Chef's Note
"This bold, aromatic soup balances spicy, sour, and savory flavors beautifully—don't worry if you can't find every ingredient, as even a simplified version captures that authentic Thai essence. Serve piping hot with jasmine rice to soak up the incredible broth."
