Tom Yum Goong
Thailand's most famous soup—a hot and sour broth bursting with aromatic herbs, plump shrimp, and the distinctive flavors of lemongrass, galangal, and kaffir lime.
Ingredients
- • 500g large shrimp, peeled (reserve shells)
- • 1L chicken or seafood stock
- • 3 lemongrass stalks, cut into 2-inch pieces and bruised
- • 4 slices galangal (or ginger)
- • 6 kaffir lime leaves, torn
- • 200g straw mushrooms, halved
- • 4 Thai bird's eye chilies, smashed
- • 4 shallots, sliced
- • 3 tomatoes, quartered
- • 3 tbsp fish sauce
- • 3 tbsp lime juice (about 2 limes)
- • 2 tbsp nam prik pao (Thai chili paste)
- • 1 tbsp sugar
- • ¼ cup cilantro leaves
- • Evaporated milk (optional, for tom yum nam khon style)
Instructions
Step 1: Make Aromatic Broth
Bring stock to boil with lemongrass, galangal, kaffir lime leaves, shrimp shells. Simmer 10 minutes to extract flavors. Strain out solids.
Step 2: Add Vegetables
Return broth to boil. Add mushrooms, tomatoes, shallots, chilies, nam prik pao. Simmer 3 minutes.
Step 3: Cook Shrimp
Add shrimp, cook 2-3 minutes until pink and cooked through.
Step 4: Season and Serve
Remove from heat. Add fish sauce, lime juice, sugar. Taste and adjust to balance hot-sour-salty-sweet. Garnish with cilantro. For creamy version, stir in 3 tbsp evaporated milk.
Wine Pairing
Sauvignon Blanc (Premier Choice)
New Zealand Sauvignon Blanc's citrus and herbaceous notes echo the soup's lemongrass and lime while crisp acidity refreshes between spoonfuls.
Dry Riesling
German Trocken or Alsatian Riesling's minerality and lime notes complement the soup's acidity without adding sweetness.