📝 About This Recipe
Experience the vibrant, aromatic essence of Thailand with this classic Tom Yum Goong, a spicy and sour shrimp soup that perfectly balances the four pillars of Thai flavor. This gluten-free masterpiece features succulent prawns swimming in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. It is a light yet deeply satisfying dish that awakens the senses with its bold citrus notes and warming chili heat.
🥗 Ingredients
The Aromatic Broth Base
- 4 cups Chicken stock or water (low-sodium preferred)
- 2 pieces Lemongrass stalks (bottom 5 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)
- 3-5 pieces Thai bird's eye chilies (bruised; adjust to your heat preference)
- 3 pieces Garlic cloves (smashed)
Protein and Vegetables
- 1 pound Large prawns or shrimp (peeled and deveined, tails left on)
- 1.5 cups Oyster mushrooms or straw mushrooms (halved or torn into bite-sized pieces)
- 1 piece Roma tomato (cut into wedges)
- 1/2 piece Small white onion (cut into thin wedges)
Seasoning and Finish
- 3 tablespoons Fish sauce (ensure gluten-free certification)
- 3-4 tablespoons Fresh lime juice (added at the very end)
- 1-2 tablespoons Thai chili paste (Nam Prik Pao) (ensure gluten-free; adds color and depth)
- 2-3 tablespoons Coconut milk (optional, for 'Tom Yum Nam Khon' creamy style)
- 1 teaspoon Coconut sugar or palm sugar (to balance the salt and acid)
Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
Prepare your aromatics by bruising the lemongrass stalks with the back of a knife and slicing the galangal. Tearing the kaffir lime leaves slightly will help release their essential oils.
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2
In a large pot, bring the chicken stock or water to a rolling boil over medium-high heat.
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3
Add the lemongrass, galangal, garlic, and bird's eye chilies to the boiling stock. Reduce heat to medium and simmer for 5 minutes until the broth is highly fragrant.
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4
Stir in the sliced onions and mushrooms. Cook for 2-3 minutes until the mushrooms begin to soften.
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5
Add the tomato wedges and the Thai chili paste (Nam Prik Pao). Stir well to ensure the paste is fully dissolved, giving the broth a beautiful orange hue.
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6
Add the prawns to the pot. Cook for about 2 minutes, or just until they turn pink and opaque. Do not overcook them, as they will become rubbery.
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7
Stir in the fish sauce and coconut sugar. If you prefer a creamy version, stir in the coconut milk at this point.
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8
Turn off the heat immediately. This is crucial to preserve the bright flavor of the lime juice.
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9
Add the fresh lime juice and the kaffir lime leaves. Stir gently and taste the broth.
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10
Adjust the seasoning: add more fish sauce for saltiness, more lime for sourness, or more chili paste for heat.
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11
Remove the large pieces of lemongrass and galangal if desired, though leaving them in is traditional for presentation.
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12
Ladle the hot soup into individual bowls, ensuring everyone gets a generous portion of prawns and mushrooms.
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13
Garnish with fresh cilantro and green onions before serving immediately.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the necessary floral acidity for this soup. Do not boil the soup once the lime juice is added, as it can turn the broth bitter. If you can't find galangal, do not substitute with ginger; they have completely different flavor profiles. It’s better to omit it or use dried galangal. For the best broth, use prawns with the heads on to make a quick shrimp stock before starting the recipe. Adjust the number of chilies by smashing them more for extra heat or leaving them whole for a milder flavor.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of jasmine rice to soak up the flavorful broth. Pair with a Thai Green Papaya Salad (Som Tum) for a refreshing, crunchy contrast. Excellent when served with a crispy Thai-style omelet (Kai Jeow). A cold Thai iced tea or a crisp Lager beer balances the spicy heat beautifully. Serve as a light starter for a multi-course Thai dinner featuring Green Curry or Pad Thai.