Tom Yum Goong (Shrimp) – Thai Hot and Sour Shrimp Soup Recipe
A must try tom yum recipe known for its hot and sour flavor with refreshing blend of lemongrass, chili, galangal, lime leaves, lime juice , fish sauce, tender fresh shrimps and mushrooms. This versatile soup is loaded with healthful nutrients that can fit any meal or serve it as is.
Equipment
- Cooking pot and stirring spoon
- Wok
- Measuring cup and spoon
Ingredients
- 500 grams medium-sized whole fresh shrimp (with heads intact)
- ½ cup oil
- 3 pieces thai chilies or bird chilies, chopped
For Broth:
- 6 cups water
- 3 stalks fresh lemon grass, outer layers peeled,lightly pounded and sliced diagonally
- 12 pieces kaffir lime leaves, break coarsely
- 3 cloves garlic, halves
- 5 pieces thai chilies or bird chilies, pounded slightly --- add more if desired
- 1 and ½ inches galangal, cut into 5 slices
For Soup:
- 250 grams mushrooms, sliced
- 1 medium tomato, cut into quarter
- 1 small onion, cut into quarter
- 2 teaspoons sugar
- 5-6 tablespoons fish sauce
- 5-6 tablespoons freshly squeezed lime juice
- 3-4 tablespoons spicy shrimp oil, -- from sauteed head and shells
- ½ cup fresh cilantro, chopped, divided -- for soup and garnish
- lime wedges, as garnish
- remaining spicy shrimp oil, as garnish
Instructions
- Clean the shrimp thoroughly. Cut the heads off and peel the shrimp, put them in a bowl. Reserve the meat.
- On medium heat, place the skillet. Add the shrimp heads and shells, oil, pinch of salt and minced chilies (about 3 pieces). Sauté the shrimp heads and shells to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat. Discard the heads and shells by using a strainer and reserve the oil. Transfer to a small bowl and set aside.
- Pour water in a pot to boil. Toss the lemongrass, kaffir lime leaves, garlic, chilies and galangal into the water. Cover the pot so it will boil easily and release all the herb flavors quicker.
- Boil the broth with all the herbs in it for about 10 minutes, until the broth smells bright and fragrant. Then add mushrooms and cook around 3 minutes.
- Add the quartered tomatoes and onions and cook for around 2 minutes.
- Put in the shrimp and cook for at least a minutes. Skim off and toss out any foam build up on top of your soup. Turn the fire to low.
- Add 5 tablespoons fish sauce and sugar. You may need more of each, but start with that.
- Boil tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft and then it’s ready.
- Once your heat is off, pour 5 tablespoons of lime juice or more (depending on how sour you like it). Then stir in 3-4 tablespoons of the spicy shrimp oil.
- Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar or lime juice.
- Finally throw a handful of fresh cilantro in the soup and stir. The lime juice and cilantro taste fresher and more vibrant when not boiled, so turn off the heat before adding them.
- Serve with fresh lime wedges, cilantro or spicy shrimp oil. Tom Yum is often served over rice, however it can be serve as-is! Enjoy!
