📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with this vibrant, aromatic Tom Yum Goong. This quintessential Thai soup strikes a masterclass balance between spicy, sour, salty, and sweet, powered by a fragrant trinity of lemongrass, galangal, and kaffir lime leaves. It is a light yet deeply complex broth that showcases the freshness of succulent prawns and the earthy richness of roasted chili jam.
🥗 Ingredients
The Aromatic Base
- 4 cups Chicken or Shrimp Stock (unsalted, high quality)
- 3 stalks Lemongrass (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 with a knife; adjust for heat)
Main Components
- 12-16 pieces Large Prawns or Shrimp (peeled and deveined, tails left on)
- 1.5 cups Oyster Mushrooms (torn into bite-sized pieces)
- 1 large Roma Tomato (cut into wedges)
- 1/2 Small White Onion (sliced into thin wedges)
Seasoning and Finish
- 2 tablespoons Nam Prik Pao (Thai Roasted Chili Jam) (adds color and smoky depth)
- 3 tablespoons Fish Sauce (adjust to taste)
- 4 tablespoons Lime Juice (freshly squeezed; do not use bottled)
- 1 teaspoon Palm Sugar (to balance the acidity)
- 3 tablespoons Evaporated Milk (optional, for 'Tom Yum Nam Khon' creamy style)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 2 stalks Sawtooth Coriander (optional, thinly sliced)
👨🍳 Instructions
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1
Prepare the aromatics: Peel the outer layers of the lemongrass, use the back of a knife to bruise the stalks, and cut them diagonally. Slice the galangal and tear the kaffir lime leaves.
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2
In a medium pot, bring the stock to a rolling boil over medium-high heat.
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3
Add the lemongrass, galangal, kaffir lime leaves, onion, and bruised chilies to the boiling stock. Let it simmer for 3-5 minutes until the broth becomes highly fragrant.
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4
Stir in the Nam Prik Pao (chili jam) until it is fully dissolved, giving the broth a beautiful orange-red hue.
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5
Add the oyster mushrooms and tomato wedges. Continue to simmer for another 2 minutes until the mushrooms soften slightly.
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6
Gently drop in the prawns. Cook them for about 2 minutes—just until they turn pink and opaque. Avoid overcooking to keep them succulent.
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7
Stir in the fish sauce and palm sugar. If you prefer the creamy version, stir in the evaporated milk at this stage and bring back to a very gentle simmer.
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8
Turn off the heat entirely. This is crucial: adding lime juice to boiling soup can make it turn bitter.
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9
Stir in the fresh lime juice. Taste the broth—it should be a punchy balance of salty, sour, and spicy.
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10
Add the cilantro and sawtooth coriander, then stir once more.
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11
Ladle the soup into bowls, ensuring everyone gets a portion of the aromatics (though they are usually not eaten) and the prawns.
💡 Chef's Tips
Never boil the lime juice; always add it after the heat is turned off to preserve its bright, zesty flavor. If you can't find galangal, do not substitute with ginger as the flavor profiles are completely different; it is better to omit it or use galangal paste. For the best flavor, use whole prawns with heads on to make your own stock before starting the recipe. To control the spice, bruise the chilies less for a milder heat or chop them finely for an intense burn. Remember that the lemongrass and galangal are for infusion only; warn your guests not to eat the woody stalks!
🍽️ Serving Suggestions
Serve with a side of steaming jasmine rice to soak up the flavorful broth. Pair with a Thai Omelette (Kai Jeow) for a classic street food combination. An ice-cold Thai milk tea or a crisp lager balances the heat perfectly. Serve as a starter for a larger Thai feast featuring Green Curry or Pad Thai.