Tom Yum Goong is believed to have originated in the royal kitchens of Thailand during the 19th century. Spicy shrimp soup is a beloved and iconic dish in Thai cuisine, cherished for its bold flavours, aromatic broth, and cultural significance. Its origins in the royal kitchens of Thailand and its evolution into a beloved street food and home-cooked meal make it a true culinary treasure of the region.
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Tom Yum Goong is not only delicious but also nutritious. Packed with fresh shrimp, herbs, and spices, this soup is rich in protein, vitamins, and antioxidants. Plus, you can adjust the recipe to include additional vegetables or lean proteins to make it even more nutritious. With its bold flavours, customizable ingredients, and health benefits, this iconic dish is definitely worth adding to your cooking repertoire.
Tom Yum Goong (Spicy Shrimp Soup)
Ingredients
- 200 g medium-sized shrimp peeled and deveined
- 4 cups water or chicken broth
- 2 stalks lemongrass cut into 2-inch pieces and smashed
- 3 slices galangal
- 6 kaffir lime leaves torn into pieces
- 2-3 Thai bird’s eye chilies slightly crushed (adjust to taste)
- 200 g straw mushrooms halved (or any preferred mushroom)
- 2-3 tablespoons fish sauce adjust to taste
- 2-3 tablespoons lime juice adjust to taste
- 1 teaspoon sugar
- 2-3 small tomatoes quartered
- A handful of fresh cilantro leaves for garnish
- Optional: 1-2 tablespoons Thai chili paste Nam Prik Pao for an extra kick
Instructions
- Broth Preparation: In a large pot, bring the water or chicken broth to a boil. Add the smashed lemongrass, galangal slices, and kaffir lime leaves. Let it simmer for 5-10 minutes to allow the herbs to infuse the broth.
- Add the Aromatics: Add the Thai bird’s eye chilies and mushrooms to the broth. Simmer for about 3 minutes until the mushrooms are tender.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Adjust these ingredients to find the perfect balance of sour, salty, and sweet according to your taste.
- Add the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes or until the shrimp turn pink and are cooked through. Avoid overcooking the shrimp to keep them tender.
- Tomatoes and Extra Flavour: Add the quartered tomatoes and optional Thai chili paste (Nam Prik Pao) if you prefer an extra depth of flavour and spice. Let the soup simmer for another minute.
- Garnish and Serve: Remove the pot from heat. Discard the lemongrass, galangal, and lime leaves (or you can leave them as garnish, but inform your guests they are not meant to be eaten). Ladle the soup into bowls and garnish with fresh cilantro leaves.
Nutrition
