Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 6 kaffir lime leaves, torn
- 1-inch piece galangal, sliced
- 3-4 Thai chilies, sliced
- 1/4 cup fish sauce
- 2 tbsp. lime juice
- 1 tbsp. palm sugar
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro leaves, chopped
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 over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies to the pot. Reduce the heat to medium-low and let the ingredients simmer for 10-15 minutes to infuse the broth with their flavors.
3. Add the fish sauce, lime juice, and palm sugar to the pot and stir until the sugar has dissolved.
4. Add the mushrooms and cherry tomatoes to the pot and let them cook for 2-3 minutes.
5. Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-5 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
Temperature:
Medium-high heat for boiling the broth, medium-low heat for simmering the ingredients
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 3g
Carbohydrates: 10g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp can be substituted with chicken, tofu, or mixed vegetables.
- Thai chilies can be substituted with jalapenos or serrano peppers.
- Palm sugar can be substituted with brown sugar or honey.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Tom Yum Goong can be made with coconut milk for a creamier version.
- Tom Yum Goong can be made with chicken or mixed vegetables instead of shrimp.
- Tom Yum Goong can be made with additional herbs such as basil or mint.
Tips and tricks:
- Bruising the lemongrass before adding it to the pot will help release its flavor.
- Removing the seeds from the Thai chilies will make the soup less spicy.
- Adjust the amount of fish sauce, lime juice, and palm sugar to taste.
- Do not overcook the shrimp as they will become tough and rubbery.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Garnish the soup with additional cilantro leaves and sliced Thai chilies for a pop of color.
Garnishes:
Cilantro leaves, sliced Thai chilies
Pairings:
Tom Yum Goong pairs well with steamed rice or noodles.
Suggested side dishes:
Thai-style salads such as papaya salad or cucumber salad.
Troubleshooting advice:
- If the soup is too spicy, add more broth or coconut milk to dilute the heat.
- If the soup is too sour, add more palm sugar to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp until they are fully cooked through to avoid any risk of foodborne illness.
- Store 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 made with shrimp or chicken.
Flavor profiles:
Spicy, sour, savory
Serving suggestions:
Serve the soup hot with steamed rice or noodles.
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Region: Thai