Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 1 inch piece of galangal, sliced
- 4-6 Thai chilies, chopped
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tbsp. palm sugar
- 1 cup straw mushrooms
- 1/2 cup cherry tomatoes
- 1/4 cup cilantro leaves
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, bring the chicken or vegetable broth to a boil.
2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies to the pot and reduce the heat to a simmer.
3. Let the soup simmer for 10-15 minutes to allow the flavors to infuse into the broth.
4. Add the shrimp, fish sauce, lime juice, and palm sugar to the pot and continue to simmer until the shrimp are cooked through, about 3-5 minutes.
5. Add the straw mushrooms and cherry tomatoes to the pot and cook for an additional 2-3 minutes.
6. Remove the pot from the heat and stir in the cilantro leaves.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 9g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Chicken or vegetable broth can be substituted with water.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Galangal can be substituted with ginger.
- Thai chilies can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce.
- Palm sugar can be substituted with brown sugar.
- Straw mushrooms can be substituted with button mushrooms.
- Cherry tomatoes can be substituted with diced tomatoes.
Variations:
- Add rice noodles to make it a heartier meal.
- Use a combination of seafood, such as shrimp, scallops, and squid.
- Add vegetables such as bok choy, carrots, or bell peppers.
Tips and tricks:
- Be careful when handling Thai chilies, as they are very spicy. Wear gloves or wash your hands thoroughly after handling.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Adjust the amount of Thai chilies to your desired level of spiciness.
- Use fresh ingredients for the best flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Garnish the soup with a lime wedge and additional cilantro leaves.
Garnishes:
Lime wedge and cilantro leaves.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more broth to dilute the heat.
- If the soup is too salty, add more lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tom Yum Goong is a popular Thai soup that originated in Central Thailand. It is known for its spicy and sour flavors and is typically made with shrimp, lemongrass, kaffir lime leaves, and Thai chilies.
Flavor profiles:
Spicy, sour, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or appetizer.
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Region: Thai