Tom Yum Goong

Name: Tom Yum Goong
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp (shells reserved for stock); 4 cups water or light chicken stock; 2 stalks lemongrass, smashed and cut into 2-inch pieces; 1-inch piece galangal, sliced into rounds; 5-6 kaffir lime leaves, torn; 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp Thai chili jam (Nam Prik Pao)

Plump prawns swim in a fiery, citrus-bright broth of lemongrass, galangal, and kaffir lime — Thailand's most iconic soup, bold and addictive in every sip.

30 minutes

Serves 4

Soup

Contains common allergens

Fish Seafood Shellfish

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Instructions

5 steps

1
Make Stock: Boil water/stock in a medium pot. Add shrimp shells and simmer for 5 minutes to enrich the broth. Remove and discard shells.

2
Infuse Aromatics: Bring broth back to a simmer (around 200°F). Add bruised lemongrass, galangal slices, and torn kaffir lime leaves. Simmer for 5 minutes until highly fragrant.
3
Cook Shrimp: Add the peeled shrimp and mushrooms (optional). Simmer gently for 2-3 minutes until shrimp turn opaque. Avoid boiling vigorously to keep shrimp tender.
4
Season: Remove from heat immediately. Stir in fish sauce, fresh lime juice, and Thai chili jam. Taste and adjust—it should be equal parts sour, salty, and spicy.
5
Garnish: Serve hot, garnished with fresh cilantro leaves and crushed bird's eye chilies.

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