Tom Yum Goong
Thailand’s hot and sour shrimp soup: a shell stock perfumed with lemongrass, galangal and lime leaf, charged with chili jam and lime.
- prep
- 15 min
- cook
- 20 min
- total
- 35 min
- serves
- 4
- level
- easy
Tom yum goong runs on two free upgrades most home versions throw away: the shrimp shells, simmered into a five-minute stock, and nam prik pao, the Thai roasted chili jam that gives the broth its rust color and smoky undertow.
The aromatics, lemongrass, galangal, lime leaves, are a bouquet, not food. They flavor the broth and stay in the bowl politely uneaten.
Tom Yum Goong is one of the world's classic dishes from 67 countries.
method
Fry the shrimp shells in a dry pot for 2 minutes until pink and toasty, add the water, and simmer 10 minutes. Strain and return the stock.
Add the lemongrass, galangal, lime leaves and chilies and simmer 5 minutes.
Add the mushrooms, nam prik pao and fish sauce and simmer 3 minutes.
Drop in the shrimp for 2 minutes, just until pink.
Off the heat, stir in the lime juice, taste for the hot-sour-salty balance, and serve scattered with cilantro.
chef's tips
- Lime juice always off the heat; boiled lime turns bitter and flat.
- Nam prik pao is the difference between thin tom yum and the restaurant depth; the jar keeps forever.
- Warn guests about the aromatics or enjoy watching them chew galangal.