Easy Authentic Tom Youm Goong Recipe

With its bright, lively flavors and medicinal broth, this Tom Yum packs a powerful and unforgettable punch. Turn up the heat in your kitchen and treat yourself to Thailand's most iconic soup - a steaming bowl of Tom Yum Goong that ignites the palate and sparks joy in every sip.

Course dinner, lunch, Main Course, Soup

Cuisine thai

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 167

Author Mary Thatcher

Ingredients

700 grams prawn
200-300 grams oyster mushrooms or straw mushrooms Use seafood mushrooms or button mushrooms for substitute.
2-3 lemongrass
5-6 slices Galangal
3-4 shallots Cut in halves
3-4 kaffir lime leaves
3-4 cilantro roots or stems
1 tbsp chopped cilantro
1 tbsp chopped culantro AKA saw tooth coriander optional
3-4 dried chilies
2-3 fresh chilies
1,000 mL water
120 mL evaporated milk or coconut milk. I prefer the taste of evaporated milk in this dish but both are good!
6-7 Tbsp fish sauce
1 tsp salt
2 Tbsp Thai chili paste
5-6 Tbsp fresh lime juice

Instructions

Prepare the herbs.

Toast dried chili peppers 1-2 minutes and set them aside. Bruised the lemongrass with a pestle or the knife handle and slice them into big chunks. Slice Galangal and half the shallots. Bruise some cilantro roots if you have or you can use 3-4 cilantro stems. Chop cilantro and saw tooth coriander. Lastly devein the kaffir lime leaves then set everything aside.
Pound the toasted dried and fresh chilies into a rough paste. Set it aside.

Get cooking!

Add water to the pot. Once the water is boiled add 1tsp salt, lemongrass, galangal, shallots, and cilantro roots or stems.
Let the water boil then add your sliced mushrooms. Note that the herbs we used earlier are too tough to eat so if you want to take them out, do it before adding the mushrooms.
Add fish sauce and the Thai chili paste.
Once the stock is boiled the third time add shrimps and cook it until the shrimps turn orange (about 3-5 minutes.) While waiting, devein the kaffir lime leaves and pound the fresh and dried toasted chilies together.
Add evaporated milk (or coconut milk) then wait until the soup is boiled again.
Add kaffir lime leaves and the chilies. We do this step later in the process to prevent the oil from the lime leaves to get released too much causing the soup to turn bitter. Adding chilies later in case you have children or people who are sensitive for spicy food.
Turn of the stove and add the fresh lime juice. Again the flame that is left on turns the fresh citrusy flavor to bitter so make sure the stove is off.
Add chopped cilantro and culantro(optional). Serve with steamed rice and enjoy!

Video

Nutrition