Tom Yum Goong, often hailed as the jewel of Thai cuisine, is a quintessential soup that boasts bold, vibrant flavors. Originating from Thailand, this dish combines the fiery heat of Thai bird’s eye chilies, the refreshing tang of lemongrass, the aromatic essence of kaffir lime leaves, and the succulent goodness of shrimp. It’s a culinary masterpiece that strikes a perfect balance between spiciness, sourness, and a hint of sweetness.
| Country | Thailand |
| Degree of Difficulty | Easy |
| Type of Food | Starter or Main Course |
| Cooking Time | 20-25 minutes |
| Preparation Time | 15 minutes |
| Serving Size | 4 servings |
Ingredients:
- 12 large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 4-6 kaffir lime leaves, torn into pieces
- 3-4 Thai bird’s eye chilies, smashed (adjust for heat preference)
- 200g (7 oz) white button mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
- 2-3 tablespoons fish sauce
- 2-3 tablespoons lime juice
- 1-2 teaspoons sugar
- Fresh cilantro leaves, for garnish
Steps or Directions:
- In a pot, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies to the broth. Simmer for about 5-10 minutes to infuse the flavors.
- Add the sliced mushrooms, tomatoes, and onions. Cook for another 3-5 minutes until the mushrooms are tender.
- Gently stir in the shrimp and cook until they turn pink and opaque (about 2-3 minutes).
- Season the soup with fish sauce, lime juice, and sugar. Adjust these flavors to your taste preferences for a perfect balance of sweet, salty, and sour.
- Remove the soup from heat, discard the lemongrass, galangal, and kaffir lime leaves.
- Serve the Tom Yum Goong hot, garnished with fresh cilantro leaves.
Nutritional Information: (Per Serving)
| Calories | 120 kcal |
| Fat | 1g |
| Protein | 15g |
| Carbohydrates | 14g |
Optional Additions or Substitutions:
- You can add straw mushrooms or oyster mushrooms for variation.
- For a heartier version, you can include tofu or chicken instead of shrimp.
Tips or Variations:
- Adjust the amount of Thai bird’s eye chilies to control the spiciness.
- Serve with jasmine rice for a more substantial meal.
Other Countries Where They Also Make This Recipe:
- Tom Yum Goong is primarily associated with Thailand but is beloved by food enthusiasts worldwide.
Allergen Checklist: .
- Contains shellfish (shrimp), but can be adapted to various dietary preferences by substituting ingredients or using vegetable broth
- It can be suitable for Vegan/Vegeterian by substituting shrimp with tofu or omitting it entirely