Thailand Tom Yum Goong
A shrimp soup with a hot and sour broth that is colored red with chilies, tom yum is a well-known standout of Thai cuisine. Its quintessentially Thai flavor is achieved with the combination of galangal, lemongrass, chili paste, fish sauce, lime, and cayenne. Recipe Servings: Serves 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 28 shrimp
- 6 oz (170 g) onions, sliced
- 3 pieces galangal ("siamese ginger")
- 3 pieces (1 inch/2.5 cm) pieces lemongrass
- 1 oz (28 g) scallion, chopped
- 1 Tbsp (15 ml) nam prik pao (chili paste)
- 26 oz (770 ml) fish stock or water
- 5 oz (150 ml) lime juice
- 5 oz (150 ml) fish sauce
- 2–3 kaffir lime leaves, torn into pieces
- 1 Tbsp (15 ml) cayenne
- 1/4 cup (15 g) fresh cilantro, chopped
Directions
- Place the galangal, nam prik pao, lemongrass, shrimp, and water (or stock) in a soup pot and bring to a boil.
- After 2 minutes, add onions.
- Combine lime juice, fish sauce, and lime leaves in each serving bowl.
- When shrimp are cooked through, immediately transfer soup to serving bowls.
- Add scallions and chili powder.
- Garnish with cilantro leaves and serve hot.
Notes
Add mushroom halves and tomato slices when you add the onions. This soup can also be made vegetarian by leaving out fish sauce and using vegetables or tofu instead of shrimp.Copyright © 1993—2024 World Trade Press. All rights reserved.