Tom Yum Goong (Thai Hot & Soup Soup) Recipe

Name: Tom Yum Goong (Thai Hot & Soup Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken broth or 2 quarts mushroom broth, if available; 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored; 4 kaffir lime leaves (lightly crushed or scored); 1 inch fresh galangal, sliced (Thai ginger); 1 red bird's eye chili, sliced including seeds if you like spicy (thai dragon chili); 2 tablespoons fish sauce, such as nam pla; 1 ½ teaspoons sugar; 1 (8 ounce) can straw mushrooms, drained and rinsed; 1 lb raw large shrimp, peeled (tail on or removed, as you prefer); 2 limes, juice of; 2 green onions, sliced; ¼ cup fresh basil, chopped (use cilantro for a more authentic soup)

Servings: persons

2 quarts chicken broth or 2 quarts mushroom broth, if available
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored
4 kaffir lime leaves (lightly crushed or scored)
1 inch fresh galangal, sliced (Thai ginger)
1 red bird's eye chili, sliced including seeds if you like spicy (thai dragon chili)
2 tablespoons fish sauce, such as nam pla
1 ½ teaspoons sugar
1 (8 ounce) can straw mushrooms, drained and rinsed
1 lb raw large shrimp, peeled (tail on or removed, as you prefer)
2 limes, juice of
2 green onions, sliced
¼ cup fresh basil, chopped (use cilantro for a more authentic soup)

1
Bring the stock to the boil over medium heat in a saucepan.
2
Add the lemongrass, kaffir lime leaves, galangal, and chili pepper.
3
Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
4
Note that I prefer to wrap the spices and seasonings in cheesecloth; make it easier to remove before serving (see note at end of Directions).
5
Uncover and add the fish sauce, sugar, and mushrooms.
6
Simmer for 5 minutes.
7
Toss in the shrimp and cook for about 8 minutes until they turn pink.
8
Remove from the heat and add the lime juice, green onions, and basil (or cilantro).
9
Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
10
It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

219

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 quarts chicken broth or 2 quarts mushroom broth, if available, 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored, 4 kaffir lime leaves (lightly crushed or scored), 1 inch fresh galangal, sliced (Thai ginger), and more.

Yes, Tom Yum Goong (Thai Hot & Soup Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yum Goong (Thai Hot & Soup Soup)

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