Imagine a soup so vibrant and explosive that it captures the very essence of Thai cuisine in just one spoonful. Tom Yum Goong isn't just a recipe; it's a culinary adventure that will transport you straight to the bustling streets of Bangkok. With its perfect balance of fiery chilies, zesty lime, and succulent shrimp, this hot and sour soup promises to awaken every single one of your senses and leave you craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 2 stalks lemongrass, chopped
- 3-4 kaffir lime leaves
- 3-4 Thai bird chilies, smashed
- 1 cup mushrooms, sliced
- 1-2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare the lemongrass by trimming the tough outer layers and cutting off the top third. Bruise the stalk by pressing with the back of a knife to release essential oils.
- In a large pot, bring chicken broth to a gentle boil over medium-high heat.
- Add chopped lemongrass, kaffir lime leaves, and smashed Thai bird chilies to the broth. Simmer for 5-7 minutes to infuse the flavors.
- Add sliced mushrooms to the broth and cook for an additional 2-3 minutes until they start to soften.
- Reduce heat to medium and carefully add the peeled and deveined shrimp. Cook for 2-3 minutes until the shrimp turn pink and are just cooked through.
- Season the soup with fish sauce and lime juice, stirring to combine. Taste and adjust seasoning as needed - the soup should have a balance of sour, spicy, and salty flavors.
- Remove the lemongrass stalks and kaffir lime leaves before serving.
- Ladle the hot soup into serving bowls and garnish generously with fresh cilantro leaves.
- Serve immediately while hot, accompanied by steamed jasmine rice if desired.
Tips
- Use fresh ingredients: The magic of Tom Yum lies in its authentic, aromatic components like fresh lemongrass and kaffir lime leaves.
- Bruise your lemongrass: By pressing the lemongrass stalk, you release more essential oils, intensifying the soup's flavor profile.
- Don't overcook the shrimp: Two to three minutes is all you need to achieve perfectly tender, pink shrimp.
- Balance is key: Taste and adjust the fish sauce and lime juice to get that quintessential Thai sweet-sour-spicy harmony.
- Serve immediately: This soup is best enjoyed piping hot, right after cooking to preserve its vibrant flavors and textures.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 22g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 170mg
