Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves
- 1-inch piece galangal, sliced
- 4 cloves garlic, minced
- 2 Thai chilies, sliced
- 1 cup sliced mushrooms
- 1/4 cup fish sauce
- 2 tbsp. lime juice
- 1 tbsp. brown sugar
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
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, garlic, and Thai chilies to the pot and let it simmer for 5 minutes.
3. Add the sliced mushrooms and let it cook for another 5 minutes.
4. Add the shrimp to the pot and let it cook for 2-3 minutes until it turns pink.
5. Stir in the fish sauce, lime juice, and brown sugar.
6. Add the fresh basil leaves to the pot and let it cook for another minute.
7. Season with salt and pepper to taste.
8. Ladle the soup into soup bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 3g
Protein: 30g
Carbohydrates: 10g
Sodium: 1800mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp can be substituted with chicken or tofu.
- Thai chilies can be substituted with red pepper flakes.
Variations:
- Add coconut milk to make it creamier.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
- Add other vegetables such as bok choy or baby corn.
Tips and Tricks:
- Bruise the lemongrass before adding it to the pot to release its flavor.
- Adjust the amount of Thai chilies based on your preferred level of spiciness.
- Use fresh lime juice for a more vibrant flavor.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation Ideas:
Serve the soup in a large bowl and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Sliced lime
- Sliced Thai chilies
Pairings:
- Steamed rice
- Crusty bread
Suggested Side Dishes:
- Thai green papaya salad
- Grilled chicken skewers
Troubleshooting Advice:
- If the soup is too spicy, add more broth or coconut milk to tone down the heat.
- If the soup is too sour, add more brown sugar to balance the flavors.
Food Safety Advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store the 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 often served with shrimp.
Flavor Profiles:
- Spicy
- Sour
- Savory
- Sweet
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Thai