Tom Yum Goong (Spicy Shrimp Soup)

ต้มยำกุ้ง

Ingredients

500g large shrimp (prawns), peeled with tails on 4 cups (1L) chicken or shrimp stock 3 stalks lemongrass, bruised and cut into 2-inch pieces 5 kaffir lime leaves, torn 10 thin slices galangal (or ginger) 200g oyster mushrooms, sliced 10 Thai bird’s eye chilies, lightly crushed 5 tbsp fresh lime juice (about 2-3 limes) 3 tbsp fish sauce 2 tsp palm sugar 1 large shallot, sliced 1 tomato, cut into wedges 1/2 cup fresh cilantro leaves Fresh chili paste (nam prik pao) – optional for extra depth

Detail Steps and Procedure

1. **Prepare the broth:** In a medium-sized pot, bring 4 cups of chicken or shrimp stock to a rolling boil over high heat.2. **Bruise aromatics:** While broth heats, use the back of a knife or a pestle to lightly bruise the lemongrass pieces to release their essential oils. Similarly, lightly smash the galangal slices.3. **Infuse the broth:** Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves to the boiling broth. Reduce heat to medium-low and let it simmer gently for 5-7 minutes to allow the flavors to fully infuse.4. **Add vegetables:** Increase heat to medium-high. Add the sliced mushrooms, shallot, and tomato wedges. Cook for 2-3 minutes until the mushrooms begin to soften.5. **Cook shrimp:** Add the shrimp to the pot. Cook for 2-3 minutes ONLY, or until the shrimp turn pink and opaque. Do not overcook, as they will become rubbery.6. **Season:** Turn off the heat. Immediately stir in the fish sauce, lime juice, and palm sugar. Taste and adjust the balance – it should be sour, salty, and slightly sweet. If using, add 1-2 tsp of chili paste for extra flavor.7. **Add final aromatics:** Add the crushed Thai chilies (adjust quantity for desired heat) and most of the cilantro leaves, reserving some for garnish.8. **Serve:** Ladle the soup into bowls, ensuring each serving gets shrimp, mushrooms, and aromatics. Garnish with remaining cilantro. Serve immediately while piping hot.

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