A sharing plate full of Thai Tom Yum Goong

How to Make Tom Yum Goong

Origin: Thailand

Type: Soup

Main Flavours: Shrimp, lemongrass, lime, chilli

About Tom Yum Goong

Tom Yum Goong is a quintessential Thai soup that delivers bold and zesty flavours with every spoonful. This aromatic soup combines the tanginess of lime with the spiciness of chilli, balanced by the freshness of lemongrass and the richness of shrimp. Often enjoyed with a side of steamed jasmine rice, Tom Yum Goong can be served as a main course or as a flavorful starter to a Thai meal.

What Zsófi Says About Tom Yum Goong

Thailand’s favourite appetiser, Tom Yum Goong is an absolute celebration of flavours. Alongside mushrooms and prawns, the real stars of the dish are undoubtedly the herbs and spices: the zestiness of the lime juice, the lemongrass, the citrusy kaffir lime leaves, the galangal, and the subtle spiciness of the Thai chilli peppers all come together to create the iconic rich broth that has become a necessity around Thai festivities or in Thai restaurants around the world. Topped off with some coriander and Thai basil, Tom Yum Goong is ready to serve and steal hearts.

As a dish that can be traced back to the ancient kingdom of Siam, Tom Yum Goong is a staple in Thai cuisine. It has gone through many iterations throughout its history, and different regions have developed their own versions. Central Thailand, for example, prefers Tom Yum Goong Nom Khan, in which the famous broth is enriched with some coconut milk, thus blurring the lines between Tom Yum and Tom Kha. It is a creamier, heavier version, but the coconut milk also balances the heat of the original perfectly. In the South, however, people often prepare Tom Yum Goong Nam Sai instead, which is famous for its tangy and zesty flavours, achieved by adding extra fish sauce and lime juice when cooking. A vegan version can also easily be prepared if one replaces the shrimp with vegan shrimp or tofu and the fish sauce with soy sauce. Remember that most of the flavour in this dish comes from the blend of spices, and those are all vegan, so don’t be afraid to experiment!

Read the full article on soups around the world here.

Tom Yum Goong Recipe:

Tom Yum Goong Ingredients

1 pound shrimp, peeled and deveined

4 cups chicken broth

1 stalk lemongrass, cut into 3cm pieces and smashed

3-4 kaffir lime leaves, torn into pieces

1-inch piece of galangal, sliced

2-3 Thai chillies, smashed

200g mushrooms, sliced

2 tomatoes, cut into wedges

1 onion, sliced

3 tbsp fish sauce

2 tbsp lime juice

1 tbsp Thai chilli paste (nam prik pao)

Fresh coriander, chopped (for garnish)

Tom Yum Goong Instructions

In a large pot, bring the water or chicken broth to a boil. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Let it simmer for about 5 minutes to release the aromatic flavours.

Add the sliced mushrooms, tomatoes, and onion to the pot. Continue to simmer for another 5-7 minutes until the vegetables are tender.

Add the shrimp to the pot and cook until they turn pink and are cooked through (about 3-5 minutes).

Stir in the fish sauce, lime juice, and Thai chilli paste. Adjust the seasoning to taste, adding more fish sauce or lime juice if needed.

Ladle the soup into bowls and garnish with chopped fresh coriander. Serve hot with a side of steamed jasmine rice if desired.

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