Hot and Sour Soup with Shrimp (Tom Yum Goong)
Thailand’s most famous soup, I consider this the king of all Thai soups. One great thing about tom yum soup is its simplicity. From start to finish you can easily have this ready in about 20 minutes.
Equipment
Ingredients
- 1- quart fish broth shrimp broth, chicken broth or water
- 15-20 large shrimp cleaned and peeled or left whole
- 2 stalks lemongrass cut into ¼-inch thick slices
- 1 1-inch piece fresh galangal, cut into ⅛ – ¼ inch slices
- 8-10 kaffir lime leaves ripped in half
- 1-3 small Thai bird’s eye chiles sliced into small rings
- 1 medium onion coarsely chopped
- 1 medium tomato coarsely chopped
- 1 cup mushrooms of your choice oyster, shiitake, straw, etc, coarsely chopped
- ¼ – ½ cup lime juice or more, to taste
- ¼ – ½ cup fish sauce or more, to taste
- Cooked jasmine rice for serving on the side (optional)
- Seasonings to taste:
- Fish sauce
- Coconut sugar
- Green onions finely chopped
- Cilantro coarsely chopped
- Lime wedges
Instructions
- Bring the broth to a gentle boil in a large pot and add the lemongrass, galangal, kaffir lime leaves and simmer about 10 – 15 minutes.
- Add the bird’s eye chiles, onions, tomatoes, and mushrooms, and simmer for 4-5 minutes.
- Add ¼ cup fish sauce and ¼ cup of the lime juice, stir well and taste. If additional salty or sour flavor is desired, slowly add more of each, to taste.
- Add the shrimp and simmer for 2 -3 more minutes, until the shrimp turn pink and are cooked through.
- Ladle the soup into individual bowls and add any combination of the seasonings, to suit your own tastes.
- For a more hearty meal, serve with jasmine rice on the side, optional.
Notes
Make your own homemade bone broth here.
Nutrition
Serving: 1gCalories: 239kcalCarbohydrates: 36gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 64mgSodium: 2436mgFiber: 3gSugar: 7g