Tom Yum Goong 冬陰功湯

Tom Yum Goong is a classic spicy and sour Thai soup, famous for its vibrant flavors and aromatic herbs. This recipe features succulent shrimp in a rich broth infused with lemongrass, galangal, and kaffir lime leaves, balanced with the heat of chilies and the tang of fresh lime.

Nutrition (per serving)

Ingredients

• 500g raw shrimp, peeled and deveined, tails on
• 4 cups (1 liter) chicken stock or water
• 2 stalks lemongrass, sliced into 2-inch pieces and bruised
• 1 inch (2.5 cm) galangal, thinly sliced
• 5 kaffir lime leaves, torn
• 10 bird's eye chilies, bruised or sliced (adjust to taste)
• 200g straw mushrooms or oyster mushrooms, halved
• 4 tbsp fish sauce
• 4 tbsp fresh lime juice
• 1 tbsp Tom Yum chili paste (Nam Prik Pao), optional
• 100g cherry tomatoes, halved (optional)
• 1/4 cup fresh cilantro, chopped, for garnish

Steps

1. Bring chicken stock or water to a boil in a pot.
2. Add lemongrass, galangal, and kaffir lime leaves to the boiling stock. Simmer for 5 minutes to infuse the flavors.
3. Add mushrooms and bird's eye chilies. Cook for 2-3 minutes.
4. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Do not overcook.
5. Stir in fish sauce, fresh lime juice, and Tom Yum chili paste (if using). Add cherry tomatoes (if using).
6. Taste and adjust seasoning as needed.
7. Remove from heat. Ladle into serving bowls and garnish with fresh cilantro. Serve hot.

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