Name: Sour Spicy Shrimp Soup (Tom Yum Goong)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 3 tablespoons fish sauce (nam pla); 4 kaffir lime leaves, torn in half (optional); 1 fresh hot red or green chili pepper, preferably Thai, (deseeded if you prefer less heat), thinly sliced; One 15 oz (425 g) can straw mushrooms, rinsed, drained, and halved; 6 cherry or grape tomatoes, halved; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised; 3 cups (750 ml) water; Six ¼ in (6 mm) thick slices galangal or fresh ginger; 2 tablespoons freshly squeezed lime juice; Fresh coriander leaves (cilantro) for garnish; 1 tablespoon Roasted Red Chili Paste or store-bought (nam prik pao, optional); 12 medium-sized shrimp, peeled and deveined

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Many Thai restaurants in the U.S. make Tom Yum Goong with chicken stock, but in Thailand this soup is made strictly with water, which I think creates a much brighter and cleaner flavor to complement the shrimp.

Ingredients

3 cups (750 ml) water
4 kaffir lime leaves, torn in half (optional)

Asia
Thailand
Pescatarian
Spicy
Gluten-free
Soup
South East Asia

Method

Bring water, kaffir lime leaves (if using), galangal, and lemongrass to a boil over medium heat.
Add the mushrooms, fish sauce, and lime juice. Cook slowly and uncovered for 5 minutes. Add the chili and tomatoes and cook for 5 more minutes. Remove from heat. Add the shrimp and let stand for 4–5 minutes until shrimp is cooked through, stirring gently. Stir in th

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