📝 About This Recipe
Tom Yum Goong is the crown jewel of Thai cuisine, a vibrant 'hot and sour' soup that perfectly balances the four pillars of Thai flavor: spicy, sour, salty, and sweet. This version features succulent jumbo prawns swimming in a rich, aromatic broth infused with fresh lemongrass, galangal, and kaffir lime leaves. It is a soul-warming, hearty soup that brings the bustling streets of Bangkok directly to your dinner table with its bold, medicinal fragrance and revitalizing heat.
🥗 Ingredients
The Broth Base
- 5 cups Shrimp stock or water (homemade shrimp head stock is preferred for depth)
- 3 stalks Lemongrass (bruised and cut into 2-inch segments)
- 1 3-inch piece Galangal (sliced into thin rounds)
- 6-8 pieces Kaffir lime leaves (torn slightly to release oils)
- 4-6 pieces Bird's eye chilies (bruised; adjust for heat preference)
Main Components
- 12-16 pieces Jumbo Prawns (peeled and deveined, tails left on)
- 200 grams Oyster mushrooms (torn into bite-sized pieces)
- 1 large Roma tomato (cut into wedges)
- 1/2 medium White onion (sliced into thick wedges)
The Seasoning (The 'Yum' Sauce)
- 2 tablespoons Nam Prik Pao (Thai roasted chili jam)
- 3-4 tablespoons Fish sauce (adjust to taste)
- 4-5 tablespoons Lime juice (freshly squeezed is mandatory)
- 1 teaspoon Palm sugar (to balance the acidity)
- 3 tablespoons Evaporated milk (optional, for the creamy 'Nam Khon' version)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Sawtooth coriander (sliced into 1-inch pieces)
👨🍳 Instructions
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1
Prepare the aromatics: Peel the outer tough layers of the lemongrass, use the back of a knife to bruise the stalks, and cut them diagonally. Slice the galangal into thin coins and tear the kaffir lime leaves.
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2
In a large pot, bring the shrimp stock (or water) to a rolling boil over medium-high heat.
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3
Add the lemongrass, galangal, kaffir lime leaves, and onion to the boiling stock. Let it simmer for 5-7 minutes until the broth becomes highly fragrant and turns a light golden hue.
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4
Stir in the Nam Prik Pao (Thai chili jam) until it is fully dissolved, giving the broth its signature orange glow.
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5
Add the oyster mushrooms and tomato wedges. Continue to simmer for another 3 minutes until the vegetables begin to soften.
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6
Drop in the bird's eye chilies. If you want it spicier, crush them more before adding; for a milder soup, keep them whole.
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7
Gently add the prawns to the pot. Cook for only 2-3 minutes until they turn opaque and pink. Do not overcook them, or they will become rubbery.
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8
Reduce the heat to low and stir in the fish sauce and palm sugar.
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9
If you prefer the 'creamy' style (Tom Yum Goong Nam Khon), stir in the evaporated milk now. For a clear broth, skip this step.
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10
Turn off the heat completely. This is crucial: only add the lime juice once the heat is off to prevent the juice from turning bitter.
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11
Taste the broth. It should be a punchy balance of sour and salty with a hint of sweetness. Add more fish sauce if you need salt, or more lime if you need zing.
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12
Ladle the hot soup into bowls, ensuring everyone gets a generous portion of prawns and mushrooms. Garnish with fresh cilantro and sawtooth coriander.
💡 Chef's Tips
Always use fresh galangal rather than ginger; ginger has a completely different flavor profile that will change the dish entirely. If you can't find shrimp stock, sauté the shrimp shells in a little oil until pink before adding water to create a quick, flavorful base. To get the most juice out of your limes, roll them firmly on the counter with your palm before slicing. Do not eat the lemongrass stalks, galangal slices, or lime leaves—they are for infusion only, though they are traditionally left in the bowl for presentation. For a more filling meal, add a handful of glass noodles (cellophane noodles) during the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with a side of steaming Jasmine rice to soak up the flavorful broth. Pair with a Thai Omelet (Kai Jeow) to provide a savory, fatty contrast to the spicy soup. A chilled Singha or Chang beer works perfectly to cut through the heat of the chilies. Follow the meal with fresh mango slices or sticky rice for a traditional Thai dessert experience. Provide a small dish of 'Prik Nam Pla' (fish sauce with chopped chilies) on the side for those who want extra salt and heat.