Thai Spicy Shrimp Soup: Tom Yum Goong

Indulging in a bowl of Thai Spicy Shrimp Soup, or Tom Yum Goong, is like a warm embrace on a chilly evening or a delightful burst of flavor that transports you straight to the bustling streets of Thailand. This beloved soup is celebrated for its tantalizing blend of spicy, sour, and aromatic flavors. Made with fresh ingredients, this dish is perfect for impressing guests or enjoying a cozy night in. Let’s dive into how you can create this iconic Thai dish in your own kitchen!

What You’ll Love About This Recipe

• Quick to prepare, making it an excellent option for weeknight dinners.
• Rich in flavor thanks to the combination of fresh herbs and spices.
• Customizable to your heat preference—add more chilies for a fiery kick!
• Perfect balance of sour and savory that will awaken your taste buds.
• Can be made creamy or light, depending on your preference.

What Goes In

• 5 fresh prawns: Ideally, use large prawns for a satisfying bite.
• 2 stalks lemongrass: Fresh lemongrass adds a citrusy, fragrant note.
• 6 Kaffir lime leaves: Torn to release their aromatic oils.
• 1-inch knob of galangal: Thinly sliced for a unique flavor profile.
• 100g straw mushrooms: Halved for texture and earthiness.
• 1 box evaporated milk: Optional for a creamy version.
• 2-3 tbsp Thai chili paste (Nam Prik Pao): Adds depth and complexity.
• 1 handful bird’s eye chilies: Lightly crushed for heat.
• 6 pieces red Thai chilies: Sliced or left whole for extra spice.
• 2 limes: Juice for that essential sour note.
• Salt: To taste, if needed.
• Fish sauce: To taste, enhancing the umami flavor.
• Sugar: A pinch to balance the flavors.
• Fresh sawtooth coriander or cilantro: For garnish and freshness.

Equipment Breakdown

• Large pot: For simmering the soup and combining all the ingredients.
• Sharp knife: For slicing and dicing the ingredients with ease.
• Cutting board: A sturdy surface for prepping your ingredients.
• Measuring spoons: To ensure precise amounts of spices and sauces.
• Serving bowls: For enjoying your delicious creation.

Thai Spicy Shrimp Soup: Tom Yum Goong — Do This Next

Step 1: Prepare Your Ingredients

Start by cleaning the prawns. Remove the shells and devein them, leaving the tails on for presentation if desired. Slice the lemongrass and galangal, and tear the kaffir lime leaves to release their fragrant oils. Halve the straw mushrooms and prepare the chilies.

Step 2: Create the Broth

In a large pot, add about 4 cups of water and bring it to a gentle boil. Add the sliced lemongrass, torn kaffir lime leaves, and galangal. Let this simmer for about 5-10 minutes to infuse the flavors into the water.

Step 3: Add Mushrooms and Prawns

Once the broth is aromatic, add the halved straw mushrooms and let them cook for about 3 minutes. Next, gently add the prawns to the pot. Cook until they turn pink and opaque, usually around 2-3 minutes.

Step 4: Spice It Up

Stir in the Thai chili paste (Nam Prik Pao) and the lightly crushed bird’s eye chilies. Adjust the amount based on your heat preference. Allow the soup to simmer for another minute to meld the flavors.

Step 5: Season and Finish

Squeeze the juice of the limes into the soup and add fish sauce, salt, and sugar to taste. Remember, the balance of flavors is key, so taste as you go!

Step 6: Serve and Garnish

Ladle the soup into serving bowls and finish with a sprinkle of fresh sawtooth coriander or cilantro. You can also float a few whole red Thai chilies on top for an extra pop of color and heat.

Quick Replacement Ideas

• Use chicken or tofu instead of prawns for a different protein option.
• Replace straw mushrooms with shiitake or button mushrooms if preferred.
• Substitute lime juice with lemon juice if limes are unavailable.
• Use vegetable broth instead of water for a richer base.

Don’t Do This

• Don’t skip the lemongrass and kaffir lime leaves; they’re essential for authentic flavor.
• Avoid overcooking the prawns; they can become rubbery if cooked too long.
• Don’t skimp on the seasonings; they bring the soup to life.
• Don’t forget to taste as you go to achieve the perfect balance of flavors.

Make-Ahead & Storage

This soup is best enjoyed fresh, but you can make the broth ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the broth and add the prawns and mushrooms as instructed. The soup can also be frozen, but the texture of the prawns may change upon reheating.

Top Questions & Answers

Can I make Tom Yum Goong without shrimp?

Absolutely! You can substitute the shrimp with chicken, tofu, or a variety of vegetables for a different twist on this soup.

Is Tom Yum Goong supposed to be spicy?

Yes, this soup is traditionally spicy. However, you can adjust the amount of chili paste and fresh chilies to suit your taste preference.

What can I serve with Tom Yum Goong?

This soup pairs beautifully with jasmine rice or can be enjoyed on its own as a light meal. A side of spring rolls can also complement the flavors well.

Can I add more vegetables to this soup?

Definitely! Feel free to add vegetables like bell peppers, bok choy, or carrots for added nutrition and texture.

Quick Weeknight Wins

• Easy Chicken Stir-Fry
• Creamy Chicken Soup
• 15-Minute Vegan Tacos
• Quick Vegetable Fried Rice

Final Bite

Indulging in a bowl of Thai Spicy Shrimp Soup: Tom Yum Goong is not just about the flavors; it’s about the experience. The warmth of the broth, the freshness of the herbs, and the richness of the spices come together to create a dish that’s both comforting and exhilarating. Whether you’re sharing it with friends or enjoying it solo, this soup is sure to become a favorite in your culinary repertoire. So, gather your ingredients, put on your apron, and let the aromatic adventure begin!