Tom Yum Goong — Crave & Craft

Introduction

What to expect

A hot and sour Thai soup loaded with shrimp, lemongrass, galangal, and lime leaves.

The story

Behind the recipe

Tom yum goong is a renowned hot and sour Thai soup featuring shrimp as its primary protein. It is a quintessential example of Thai cuisine, blending lime juice, fish sauce, lemongrass, galangal, and kaffir lime leaves. Its exact origins are not definitively known, but it has roots in traditional Thai culinary practices, likely emerging in the Central region. The dish has evolved through various local adaptations and has gained international recognition as an iconic Thai food, with variations such as tom yum nam khon adding coconut milk.

Method

Instructions

1
Bruise lemongrass and slice galangal into thin coins.
2
Bring water to a boil and add lemongrass, galangal, lime leaves, and chilies.
3
Simmer for 5 minutes to infuse the broth with aromatics.
4
Add mushrooms and cook until tender, about 3 minutes.
5
Add shrimp and simmer until pink and just cooked through.
6
Season with fish sauce, lime juice, and palm sugar.
7
Taste and balance the hot, sour, salty, and sweet elements.
8
Garnish with cilantro and serve immediately.

Adaptations

Variations & suggestions

For a milder bowl, use fewer chiles or remove their seeds before simmering.

If galangal is hard to find, substitute a few thin slices of fresh ginger; the flavor will be slightly different but still aromatic.

Make it a heartier meal by adding cooked rice noodles or a scoop of jasmine rice to each bowl.

For a vegetarian version, use vegetable broth and replace the fish sauce with soy sauce or vegan fish sauce; swap the shrimp for extra mushrooms or cubed tofu.

Leftovers keep in the refrigerator for up to 2 days; reheat gently so the shrimp do not overcook.

asian hot and sour lemongrass shrimp soup spicy thai tom yum