Tom Yum Goong
Tom Yum Goong is a vibrant and aromatic Thai soup, celebrated for its complex flavors and spicy, sour, and savory profile. Tom Yum Goong is a staple in Thai cuisine, known for its distinctive hot and sour taste derived from fresh herbs and chilies. It is a harmonious blend of spicy, sour, and savory, making it a favorite for those seeking an authentic taste of Thailand.
Ingredients you will need
Gather the freshest ingredients to bring this authentic Tom Yum Goong to life. Each component is carefully selected to ensure the best possible flavor and aroma. Here’s what you will need:
- 2 tablespoons vegetable oil
- 1 lb large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, bruised and sliced
- 5-6 slices galangal
- 5-7 kaffir lime leaves, torn
- 2-3 fresh red chilies, bruised
- 1 cup straw mushrooms or oyster mushrooms, halved
- 1/4 cup fish sauce
- 2-3 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili paste (nam prik pao), optional
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving (optional)
Step-by-step instructions
Follow these clear and concise steps to create a perfect Tom Yum Goong. Our detailed instructions ensure a smooth cooking experience, even for beginners, bringing the flavors of Thailand to your kitchen.
- Prepare broth: In a large pot, bring the chicken or vegetable broth to a boil. Add the bruised lemongrass, galangal, kaffir lime leaves, and bruised red chilies. Reduce heat and simmer for 10-15 minutes to infuse the flavors.
- Add shrimp and mushrooms: Add the peeled and deveined shrimp and mushrooms to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.
- Season the soup: Stir in the fish sauce and lime juice. If using, add the chili paste (nam prik pao) for an extra layer of flavor and color. Taste and adjust seasonings as needed, ensuring a good balance of spicy, sour, and savory.
- Serve: Ladle the hot Tom Yum Goong into bowls. Garnish with fresh chopped cilantro. Serve immediately, either on its own or with a side of jasmine rice. Enjoy your authentic Thai experience!
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests with an authentic Tom Yum Goong.
- Fresh Herbs are Key: The distinct aroma and flavor of Tom Yum Goong come from fresh lemongrass, galangal, and kaffir lime leaves. Do not substitute with dried versions if possible.
- Balance of Flavors: Tom Yum Goong is all about balancing the three key flavors: spicy, sour, and savory. Taste and adjust with more fish sauce for savoriness, lime juice for sourness, or fresh chilies for spiciness.
- Don't Overcook Shrimp: Shrimp cook very quickly. Add them at the end and cook just until they turn pink to keep them tender and juicy.
We love hearing from you! Leave a comment or rate this recipe to share your experience with the VTSU Morey Dining Hall community. Your feedback helps us grow and improve.
Add comment
Comments