Tom Yum Goong is an exceptional blend of spicy and sour soup with succulent shrimp or prawn, infused with the aromatic flavors of lemongrass, kaffir lime leaves, galangal, and Thai chili paste. It's an easy dish to prepare and takes only 30 minutes to cook. Serve it with steamed rice and a topping of Khai Jaew (Thai Omelette) for an out-of-this-world dining experience.
What is Tom Yum Goong Soup?
Tom Yum Goong is a beloved Thai soup known for its spicy and sour flavors. The name itself, "Tom Yum," refers to the boiling process used to make the soup, while "Goong" means shrimp or prawn. This soup is made with a blend of aromatic Thai herbs and seafood, and is enjoyed in two varieties in Thailand: Tom Yum Nam Sai, a spicy and sour clear soup, and Tom Yum Nam Kon, a creamy soup made with coconut milk or evaporated milk. Both variations are popular and widely enjoyed in Thailand.
This dish is a delectable dish that is simple to prepare and bursting with flavor. It is made with prawns or shrimp, Thai roasted chili paste (nam prik pao) for a spicy kick, and a blend of aromatic ingredients like lemongrass, galangal, kaffir lime leaves, fresh lime juice, and fish sauce to infuse the broth with a mouthwatering aroma. The result is a flavorful and satisfying meal that is sure to please the senses.
For this recipe, you can use medium to large sized shrimp or prawns, with heads and shells left on for maximum flavor. I prefer to use a combination of both sizes - for the larger ones, I leave the head and tail on to add extra flavor to the soup, while for the medium ones, I remove the head and shell but keep the tail for easier eating. This allows you to enjoy the full range of flavors and textures in the dish.
Creating the base of the soup is easy - simply boil the shrimp heads in water or chicken stock to infuse the broth with flavor. From there, you can adjust the taste by adding sugar, fish sauce, fresh lime juice, and Thai roasted chili paste to taste. Don't worry about getting the flavors just right - this recipe is flexible and allows you to customize the taste to your preferences.
Here's a tip - feel free to experiment with different types of meat or seafood, or even just vegetables, in this recipe. While prawns are a classic choice, you can use any type of protein that you prefer. If you're using vegetables, I recommend trying different types of mushrooms - they work well with the flavors of tom yum soup and add an interesting texture to the dish. Don't be afraid to try new things and customize the recipe to your taste!
To make this recipe, you are going to need:
- 3 cups of water or chicken stock
- 4 lemongrass stalks, chopped 1 inch
- 1 thumb-size of galangal or 2 teaspoon galangal powder
- 8-10 kaffir lime leaves
- 200 g. Mushroom
- 2 large-sized of prawns and 10 small to medium sized of prawns
- 2 tablespoon roasted Thai chili paste
- 3 tablespoon fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ cup of coconut milk or evaporated milk
- 1-2 lime, squeezed
- Fresh cilantro and spring onion to garnish
Here is a step-by-step guide on how to make Tom Yum Goong Recipe:
1 To prepare the prawns for this recipe, start by removing the head, shell, and antennae from the large ones and just the head, shell from the medium ones. Then, devein the prawns and rinse them thoroughly. This will help to ensure that the prawns are clean and ready to be added to the soup.
2 In a pot, bring 3 cups of chicken stock to a boil over high heat.
3 To infuse the base of the soup with aromatic flavors, add lemongrass, kaffir lime leaves, and galangal root to the pot of boiling chicken stock, along with a pinch of salt. Let the herbs boil for about 10 minutes to allow their flavors to fully infuse the broth.
4 Stir in some roasted Thai chili paste to add a spicy kick to the soup. If you're not a fan of spicy food, add the paste in small increments and adjust to your taste preferences.
5 Add the large-sized prawns first to infuse the soup with the flavor and aroma of prawns. Save the medium-sized prawns to add later.
6 Add the mushroom, fish sauce, and sugar.
7 Now, add the medium-sized prawns in as well.
8 Add and stir in coconut milk and cook for an additional 3 minutes.
9 Turn the heat down and stir in lime juice. Top the soup with chopped spring onion and cilantro before serving.
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Authentic Tom Yum Goong Soup Recipe
Learn how to make authentic Tom Yum Goong Soup with this easy and flavorful recipe. Perfect for anyone craving the spicy and sour flavors of Thailand, this dish is made with prawns, Thai herbs, and coconut milk, and is ready in just 30 minutes. Whether you're a seasoned chef or a beginner, this recipe is sure to become a new favorite.
Ingredients
- 3 cups of water or chicken stock
- 4 lemongrass stalks, chopped 1 inch
- 1 thumb-size of galangal or 2 teaspoon galangal powder
- 8-10 kaffir lime leaves
- 200 g. Mushroom
- 2 large-sized of prawns and 10 small to medium sized of prawns
- 2 tablespoon roasted Thai chili paste
- 3 tablespoon fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ cup of coconut milk or evaporated milk
- 1-2 lime, squeezed
- Fresh cilantro and spring onion to garnish
Directions
- To prepare the prawns for this recipe, start by removing the head, shell, and antennae from the large ones and just the head, shell from the medium ones. Then, devein the prawns and rinse them thoroughly. This will help to ensure that the prawns are clean and ready to be added to the soup.
- In a pot, bring 3 cups of chicken stock to a boil over high heat.
- To infuse the base of the soup with aromatic flavors, add lemongrass, kaffir lime leaves, and galangal root to the pot of boiling chicken stock, along with a pinch of salt. Let the herbs boil for about 10 minutes to allow their flavors to fully infuse the broth.
- Stir in some roasted Thai chili paste to add a spicy kick to the soup. If you’re not a fan of spicy food, add the paste in small increments and adjust to your taste preferences.
- Add the large-sized prawns first to infuse the soup with the flavor and aroma of prawns. Save the medium-sized prawns to add later.
- Add the mushroom, fish sauce, and sugar.
- Now, add the medium-sized prawns in as well.
- Add and stir in coconut milk and cook for an additional 3 minutes.
- Turn the heat down and stir in lime juice. Top the soup with chopped spring onion and cilantro before serving.
