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Tom Yum Goong – Hot and Sour Shrimp Soup
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Source: https://recipheon.com/en/recipes/soups/tom-yum-goong-hot-and-sour-shrimp-soup
About this recipe
Tom yum goong is an aromatic Thai soup with shrimp, lemongrass, galangal, lime, and hot chili peppers. The broth cooks briefly to preserve its fresh citrus aroma, while the shrimp are added near the end so they remain tender and juicy. Serve the soup immediately, preferably with cilantro and extra lime. Adjust the heat easily by reducing the amount of chili without changing the character of the dish.
Ingredients
Soup
500 g raw shrimp, peeled and deveined
1.2 l water or light vegetable broth
2 stalks lemongrass
40 g fresh galangal
6 kaffir lime leaves
3 shallots
2 garlic cloves
2–4 red chili peppers
250 g oyster mushrooms or button mushrooms
4 tablespoons fish sauce
1 teaspoon sugar
5 tablespoons freshly squeezed lime juice
For serving
4 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Steps
Crush the lemongrass with the side of a knife and cut it into large pieces, slice the galangal thinly, and coarsely chop the shallots, garlic, and chili peppers. Tear the kaffir lime leaves to release their aroma.
Bring the water or vegetable broth to a boil in a large pot over medium heat. Add the lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chili peppers, then simmer gently for 10 minutes, until the broth is deeply infused with their aroma.
Add the cleaned oyster mushrooms, torn into smaller pieces, or the sliced button mushrooms to the pot. Cook over medium heat for 5 minutes, until softened but still springy.
Add 3 tablespoons of fish sauce and the sugar, reserving the remaining tablespoon of sauce for the final seasoning. Stir and cook for another 5 minutes. The base should be fragrant and spicy; you will add the lime juice after taking the pot off the heat.
Add the shrimp and cook over low heat for 5 minutes, just until they turn pink, firm, and completely opaque in the center. Do not bring the soup to a vigorous boil.
Take the pot off the heat and stir in the measured 5 tablespoons of lime juice. Taste and add the reserved tablespoon of fish sauce if needed, using no more than 4 tablespoons in total. Serve with the cilantro and lime wedges listed among the garnishes. Remove the tough pieces of lemongrass and galangal and the kaffir lime leaves before eating.
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