Zesty Thai Shrimp and Lemongrass Soup (Tom Yum Goong)
Embark on a culinary journey to Thailand with this authentic Tom Yum Goong. This iconic hot and sour soup is brimming with plump shrimp, fragrant lemongrass, galangal, and kaffir lime leaves, all simmered in a vibrant, spicy broth. It's a remarkably satisfying dish that's surprisingly simple to prepare, perfect for a flavorful weeknight meal.
Let's cook.
In a medium pot, bring 4 cups of chicken broth to a boil over medium-high heat.
Add the smashed lemongrass, galangal slices, and torn kaffir lime leaves to the boiling broth. Reduce heat to medium and simmer for 5 minutes to infuse the flavors.
Stir in the peeled and deveined shrimp and sliced mushrooms. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and chili paste (if using). Taste and adjust seasonings as needed, adding more fish sauce for saltiness or lime juice for sourness.
Ladle the hot soup into serving bowls. Garnish each bowl with fresh chopped cilantro before serving immediately.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
Reviews
No reviews yet
Be the first person to review this recipe.
Made this recipe?
Tell us how it turned out.