Hot and Sour Thai Soup: Tom Yum Goong

  • Level: Intermediate
  • Yield: 4 servings
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
Advertisement

Ingredients

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

Directions

  1. 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.
  2. 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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Vanessa Zayas

It was so delish. I added raw baby spinach, steamed white rice to my individual bowl and ladled the soup on top - also added some Thai chili sauce. It was perfect!

See All Reviews