Hot and Sour Thai Soup: Tom Yum Goong

Total Time:
50 min
20 min
30 min

4 servings

  • 2 quarts chicken broth
  • 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
  • 4 kaffir lime leaves
  • 1 -inch piece fresh galangal or ginger, sliced
  • 2 red chiles, sliced
  • 2 tablespoons fish sauce, such as nam pla
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed and halved
  • 1 pound large shrimp, peeled with tails on
  • 2 limes, juiced
  • 2 green onions, sliced
  • 1 handful fresh cilantro, chopped

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

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5.0 3
Oh yeah...don't let only 3 reviews influence you into thinking this isn't a good recipe. <div>Seriously...this will add another level of warmth and spice to the kitchen ;)</div> item not reviewed by moderator and published
Very easy to prepare and delicious! Better than the restaurant! item not reviewed by moderator and published
the best item not reviewed by moderator and published