Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and chopped
- 2 kaffir lime leaves
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 1 tbsp. palm sugar
- 1 tbsp. chili paste
- 1 cup sliced mushrooms
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 small piece ginger, grated
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or wok, heat the chicken broth over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, fish sauce, lime juice, palm sugar, and chili paste. Stir well to combine.
3. Add the sliced mushrooms, onion, garlic, ginger, red and green bell peppers, and shrimp. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes or until the shrimp are cooked through.
5. Add the chopped cilantro and stir well.
6. Season with salt and pepper to taste.
7. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the broth and shrimp
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 190
Fat: 3g
Carbohydrates: 10g
Protein: 30g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp can be substituted with chicken, beef, or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Palm sugar can be substituted with brown sugar or honey.
- Chili paste can be substituted with red pepper flakes or hot sauce.
Variations:
- Tom Yum Goong can be made with coconut milk for a creamier version.
- Vegetables such as bok choy, carrots, and snow peas can be added for a more nutritious version.
- Tom Yum Goong can be made with different types of seafood such as scallops, mussels, or squid.
Tips and tricks:
- Bruising the lemongrass before chopping it will release its flavor and aroma.
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili paste according to your preference for spiciness.
- Add the shrimp at the end of the cooking process to prevent overcooking.
Storage instructions:
Tom Yum Goong 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:
Serve the soup in colorful soup bowls with a sprig of cilantro on top.
Garnishes:
- Lime wedges
- Sliced chili peppers
- Bean sprouts
- Cilantro leaves
Pairings:
- Steamed rice
- Thai-style fried rice
- Pad Thai noodles
Suggested side dishes:
- Thai-style salad
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or coconut milk to dilute the spiciness.
- If the soup is too sour, add more palm sugar or honey to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Tom Yum Goong is a popular Thai soup that originated in Central Thailand. It is known for its spicy and sour flavor profile and is often served as a main dish.
Flavor profiles:
Spicy, sour, sweet, savory
Serving suggestions:
Serve the soup hot as a main dish for lunch or dinner.
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Region: Thai