Thai Spicy Shrimp Soup: Tom Yum Goong
This Thai Spicy Shrimp Soup is bursting with bold, aromatic flavors! Quick to prepare and customizable, it’s the perfect cozy meal with a spicy, sour kick.
Servings: 4 servings
Ingredients
- 5 fresh prawns large, shells removed and deveined, tails on optional
- 2 stalks lemongrass fresh, sliced
- 6 pieces Kaffir lime leaves torn to release oils
- 1 inch galangal knob, thinly sliced
- 100 g straw mushrooms halved
- 1 box evaporated milk optional for creamy version
- 2-3 tbsp Thai chili paste (Nam Prik Pao)
- 1 handful bird's eye chilies lightly crushed
- 6 pieces red Thai chilies sliced or whole
- 2 limes juice only
- salt to taste
- fish sauce to taste
- sugar a pinch to balance flavors
- fresh sawtooth coriander or cilantro for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Equipment
- Large Pot
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Serving bowls
Notes
- 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.
- Do not overcook the prawns to avoid rubbery texture.