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Thailand's Iconic Hot & Sour Soup

 

Tom Yum Goong Recipe: Mastering Thailand's Iconic Hot & Sour Soup

As someone who has spent years exploring the nuances of Thai cuisine, I can say with authority that Tom Yum Goong is more than a soup—it's a revelation. It’s the dish that perfectly encapsulates the Thai philosophy of balancing extreme flavors: the fiery heat of chilies, the sharp tang of lime, the savory depth of fish sauce, and the fragrant punch of herbs.

Many are intimidated to make it at home, but I'm here to tell you that the soul of a great Tom Yum is not complexity, but the quality of your ingredients and the order in which you use them. This is my tried-and-true, restaurant-quality recipe that I've refined over countless batches.

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

  • Servings: 2-3

  • Spice Level: 🔥🔥🔥 (Adjustable)

The Trinity of Aromatics: Non-Negotiable Foundations

Before we begin, understand that three fresh ingredients form the unskippable base of this soup:

  1. Lemongrass: Provides a bright, citrusy backbone.

  2. Galangal: Offers a sharp, peppery, and pine-like warmth (do not substitute ginger).

  3. Kaffir Lime Leaves: Impart a unique, floral-citrus aroma that is the signature scent of Tom Yum.

ngredients

For the Broth:

  • 4 cups good-quality chicken or shrimp stock

  • 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces

  • 3 slices galangal (about 1/4-inch thick)

  • 4-6 kaffir lime leaves, torn and bruised to release aroma

  • 1-3 Thai bird's eye chilies, lightly bruised (adjust to your heat preference)

  • 200g large shrimp, head-on and shell-on preferred

For the Seasoning & Finish:

  • 3 tbsp fish sauce

  • 2-3 tbsp fresh lime juice (from about 1.5 limes)

  • 1 tsp palm sugar (or granulated sugar)

  • 200g oyster mushrooms or straw mushrooms, torn

  • 1 medium tomato, cut into wedges

  • 2 tbsp fresh cilantro, chopped

Instructions

Step 1: Building the Fragrant Base

  1. In a medium pot, bring the stock to a gentle boil over medium-high heat.

  2. Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves. This is the most critical step. Let this simmer for 5-7 minutes to allow the herbs to fully infuse the broth. Your kitchen should smell incredible.

Step 2: Cooking the Shrimp & Vegetables

  1. Add the mushrooms and tomato wedges to the pot. Simmer for 2 minutes until the mushrooms begin to soften.

  2. Add the shrimp. If using head-on shrimp, this is where their fat will enrich the broth. Cook for 2-3 minutes, just until the shrimp turn pink and opaque. Do not overcook the shrimp.

Step 3: The Final, Crucial Balance

  1. Turn off the heat. This is essential to preserve the fresh, bright flavors.

  2. Now, season the soup. Stir in the fish sauce, palm sugar, and finally, the fresh lime juice. Taste immediately.

  3. The Author's Tip: The broth should hit your palate with sour first, followed by spicy, then salty and sweet. Adjust accordingly. Need more punch? Add lime juice. Need more depth? Add fish sauce. Need to round it out? A pinch more sugar.

Step 4: Serve with Purpose

  1. Ladle the soup into bowls, ensuring everyone gets plenty of shrimp, mushrooms, and aromatics.

  2. Garnish generously with fresh cilantro. Serve immediately, while the broth is steaming and vibrant.

Chef's Notes & Pro Tips for the Perfect Tom Yum

  • Why Head-On Shrimp? The heads contain fat and flavor that create a richer, more authentic broth. If you use headless shrimp, consider adding a teaspoon of tomalley (shrimp paste) or a dash of shrimp bouillon.

  • The "Creamy" Tom Yum (Tom Yum Nam Khon): For the popular creamy version, stir in 2 tablespoons of evaporated milk or a splash of coconut milk at the very end, after the heat is off.

  • Don't Boil the Lime Juice: Adding the lime juice off the heat prevents it from turning bitter. The fresh, bright aroma is what you're after.

  • Make it a Meal: This soup is a meal in itself, but it's also perfect served with a side of jasmine rice.

There you have it—my definitive guide to Tom Yum Goong. It’s a burst of energy in a bowl, a cure for the common cold, and a true testament to the power of Thai flavors.





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