Tom Yum Goong
Hot and sour shrimp soup with lemongrass, kaffir lime, galangal, and chili. One of the most beloved Thai soups in the world.
12 ingredients
7 steps
Ingredients
- 1Large shrimp (400g, peeled)
- 2Lemongrass (3 stalks, bruised)
- 3Galangal (5 slices)
- 4Kaffir lime leaves (6, torn)
- 5Straw mushrooms (200g, halved)
- 6Thai bird chilies (5-6, crushed)
- 7Fish sauce (3 tbsp)
- 8Fresh lime juice (3 tbsp)
- 9Sugar (1 tsp)
- 10Fresh coriander leaves
- 11Water or chicken stock (750ml)
- 12Evaporated milk (3 tbsp, optional)
Instructions
- 1Bring water or stock to a rolling boil in a pot.
- 2Add lemongrass, galangal, and kaffir lime leaves. Boil for 5 minutes to infuse.
- 3Add mushrooms and crushed chilies. Cook for 2 minutes.
- 4Add shrimp and cook 2-3 minutes until pink.
- 5Season with fish sauce, lime juice, and sugar. Taste and adjust.
- 6Stir in evaporated milk for a creamier version if desired.
- 7Garnish with fresh coriander and serve immediately.