📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with this authentic Tom Yum Goong, the crown jewel of Thai soups. This vibrant, dairy-free masterpiece balances the 'four pillars' of Thai flavor: spicy, sour, salty, and sweet, centered around a crystal-clear, aromatic broth. Infused with fresh lemongrass, galangal, and kaffir lime leaves, it provides a refreshing yet fiery backdrop for succulent jumbo shrimp.
🥗 Ingredients
The Aromatic Broth Base
- 5 cups Chicken Stock or Shrimp Stock (unsalted, high quality)
- 3 stalks Lemongrass (lower 4 inches only, bruised and cut into 2-inch pieces)
- 1 2-inch piece Galangal (sliced into thin rounds)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 4-6 pieces Thai Bird's Eye Chilies (bruised; adjust to heat preference)
- 3 cloves Garlic (smashed)
Main Components
- 1 pound Jumbo Shrimp (peeled and deveined, tails left on)
- 2 cups Oyster Mushrooms (torn into bite-sized pieces)
- 1 large Roma Tomato (cut into thin wedges)
- 1/2 Small White Onion (sliced into wedges)
The Seasoning (The Soul)
- 2 tablespoons Nam Prik Pao (Thai Roasted Chili Paste) (ensure it is dairy-free)
- 3 tablespoons Fish Sauce (premium quality)
- 4 tablespoons Fresh Lime Juice (squeezed just before using)
- 1 teaspoon Palm Sugar (or light brown sugar)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 leaves Sawtooth Coriander (optional, thinly sliced)
- 2 stalks Scallions (thinly sliced)
👨🍳 Instructions
-
1
Prepare your aromatics: Peel the tough outer layers of the lemongrass, use the back of a knife to bruise the stalks, and cut them into 2-inch segments. Slice the galangal and tear the lime leaves.
-
2
In a large pot, bring the chicken or shrimp stock to a rolling boil over medium-high heat.
-
3
Add the lemongrass, galangal, kaffir lime leaves, garlic, and bruised chilies to the boiling stock. Reduce heat to medium and simmer for 5 minutes until the broth is highly fragrant.
-
4
Stir in the sliced onions and the Nam Prik Pao (chili paste). Ensure the paste is fully dissolved, giving the broth a beautiful orange hue.
-
5
Add the oyster mushrooms and tomato wedges. Simmer for another 2-3 minutes until the vegetables begin to soften.
-
6
Gently drop the shrimp into the simmering broth. Cook for 2-3 minutes only, or just until they turn pink and opaque. Do not overcook, or they will become rubbery.
-
7
Turn off the heat entirely. This is crucial as boiling the lime juice can make the soup taste bitter.
-
8
Stir in the fish sauce, palm sugar, and fresh lime juice. Stir well to combine.
-
9
Taste the broth. It should be a vibrant balance of sour and salty with a spicy kick. Adjust with more fish sauce for salt or lime juice for acidity if needed.
-
10
Remove the larger pieces of lemongrass and galangal if desired (they are for flavor and not meant to be eaten), though leaving them in is traditional for presentation.
-
11
Ladle the soup into warm bowls, ensuring everyone gets a generous portion of shrimp and mushrooms.
-
12
Garnish generously with fresh cilantro, scallions, and sawtooth coriander. Serve immediately while piping hot.
💡 Chef's Tips
Always use fresh galangal rather than ginger; ginger has a completely different flavor profile that will change the dish. Never boil the soup after adding the lime juice to prevent bitterness. For a clearer broth, use a fine-mesh strainer to remove the aromatics before adding the shrimp, though keeping them in adds rustic charm. If you prefer a 'creamy' version without dairy, stir in 3 tablespoons of coconut milk at the very end. Adjust the number of chilies based on your heat tolerance—bruising them more releases more capsaicin.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the flavorful broth. Pair with a crisp, cold Thai lager or a chilled Riesling to cut through the spice. Accompany with a Thai Green Papaya Salad (Som Tum) for a full textural contrast. Offer extra lime wedges and fish sauce on the side for guests to customize their bowls. A side of Thai omelet (Kai Jeow) provides a savory, fatty balance to the acidic soup.