Tom Yum Goong
Tom Yum Goong
Tom yum goong is a classic Thai shrimp and lemongrass soup. The base of the stock is shrimp, lemongrass, lime leaves, and galangal. These ingredients are boiled in water for 10 minutes, then discarded. Oyster mushrooms are added to the stock. Once the soup is back to a boil, the shrimp are tossed in. The heat is turned off and the shrimp are cooked through from the residual heat. Then lime juice, fish sauce, sugar, and chili paste are stirred in. The main flavor profile of the soup that hits you first is sour, followed by salty and a little heat. Tom yum goong is ready in 25 minutes, making this the perfect soup for a cold night.
Ingredients
- 4 cups water
- 12 large shrimp peeled and deveined; shells and tails saved
- 6 kaffir lime leaves bruised
- 1 stalk lemongrass smashed
- 8 slices galangal
- 2-3 Thai chilies bruised
- 3 cups oyster mushrooms cut into bite sized pieces
- 1/2 cup lime juice
- 3 tbsp fish sauce
- 2 tsp sugar
- 3 tbsp chili paste
Garnish
- cilantro chopped
Instructions
- Add water, lemongrass, lime leaves, galangal, chilies, and the shrimp shells to a pot.
- Bring to a boil and simmer for 10 minutes.
- Scoop out all of the ingredients from the stock and discard. Add in the oyster mushrooms and bring to a boil.
- Add in the shrimp. Turn off the heat and lallow the shrimp to cook through for 2 minutes.
- Stir in the lime juice, fish sauce, sugar, and chili paste.
You must be logged in to post a comment.