Thai
Tom Yum Goong
A bold Thai shrimp soup with deep shellfish broth, hot-sour aromatics, juicy shrimp, and roasted chile depth.
4 servings · 30 minutes prep · 25 minutes cook
Ingredients
Main
- 1 1/2 lb large head-on shrimp, heads and shells reserved, shrimp peeled and deveined
- 6 cups water
- 3 lemongrass stalks, bruised and cut into 2-inch pieces
- 10 thin slices fresh galangal
- 8 makrut lime leaves, torn
- 6 Thai bird chiles, bruised
- 5 cilantro roots or 12 cilantro stems, bruised
- 8 oz straw mushrooms, halved
- 8 oz ripe tomatoes, wedged
- 3 Thai shallots, bruised
- 3 tbsp Thai fish sauce
- 1 tsp finely grated palm sugar
- 3 tbsp nam prik pao
- 1/4 cup evaporated milk
- 5 tbsp fresh lime juice, freshly squeezed
- 1/4 cup cilantro leaves
Directions
Method
- Simmer the reserved heads and shells from the large head-on shrimp with the water for 12 minutes, pressing the heads occasionally. Strain and reserve about 5 cups shrimp stock.
- Add the lemongrass, galangal, makrut lime leaves, Thai bird chiles, and cilantro roots to the stock. Simmer for 8 minutes.
- Add the straw mushrooms, tomato, Thai shallots, Thai fish sauce, palm sugar, and nam prik pao. Simmer for 4 minutes.
- Add the peeled shrimp and cook just until opaque, 60-90 seconds.
- Turn off the heat. Stir in the evaporated milk and fresh lime juice.
- Finish with the cilantro. Leave the tough aromatics in the soup for fragrance, but do not eat them.
