Tom Yum Goong
A clear Thai hot-and-sour shrimp soup built on lemongrass, galangal, and lime leaf, sharpened with lime juice and fish sauce and rounded out with roasted chile paste.
- 1
Bring the water to a boil in a saucepan with the reserved shrimp shells, lemongrass, galangal, and lime leaves. Simmer 8 minutes, then lift out and discard the shells.
- 2
Add the mushrooms and Thai chiles and simmer 3 minutes.
- 3
Add the shrimp and cook only until they turn opaque and curl, 2 to 3 minutes, then take the pot off the heat.
- 4
Stir in the fish sauce, roasted chile paste, and lime juice off the heat so the sourness stays bright. Taste and adjust with more fish sauce or lime.
- 5
Scatter the cilantro over the top and serve hot. The lemongrass, galangal, and lime leaves stay in the bowl as aromatics rather than being eaten.
Ingredients
- 4 cups water
- 1 pound large shrimp, peeled and deveined, shells reserved
- 2 stalks lemongrass, trimmed, cut into 2-inch lengths and bruised
- 1 (2-inch) piece galangal, thinly sliced
- 6 makrut lime leaves, torn
- 4 ounces oyster mushrooms, torn into large pieces
- 4 Thai chiles, lightly crushed
- 3 tablespoons fish sauce
- 2 tablespoons roasted chile paste
- 1/4 cup lime juice
- 2 tablespoons cilantro leaves
Instructions
- 1
Bring the water to a boil in a saucepan with the reserved shrimp shells, lemongrass, galangal, and lime leaves. Simmer 8 minutes, then lift out and discard the shells.
- 2
Add the mushrooms and Thai chiles and simmer 3 minutes.
- 3
Add the shrimp and cook only until they turn opaque and curl, 2 to 3 minutes, then take the pot off the heat.
- 4
Stir in the fish sauce, roasted chile paste, and lime juice off the heat so the sourness stays bright. Taste and adjust with more fish sauce or lime.
- 5
Scatter the cilantro over the top and serve hot. The lemongrass, galangal, and lime leaves stay in the bowl as aromatics rather than being eaten.