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Tom Yum Goong Soup
Tom Yum Goong Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Spicy Thai shrimp soup with mushrooms, galangal, lime leaves, lemongrass, and fish sauce.
Ingredients:
  • 2 lemongrass stalks
  • 0.5 pound medium shrimp - peeled, deveined and shells reserved
  • 4 cups water
  • 4 makrut lime leaves
  • 4 slices galangal
  • 4 chile padi (bird's eye chiles)
  • 1.5 tablespoons fish sauce
  • 1.5 limes, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon hot chile paste
  • 1 tablespoon tom yum soup paste
  • 12 fresh button mushrooms, halved
  • 1 (6 ounce) can whole straw mushrooms, drained
Instructions:
  • Prepare lemongrass by trimming and slicing into matchstick-sized pieces.
  • Infuse 4 cups of water in a pot with reserved shrimp heads and shells over gentle heat. Simmer for 20 minutes. Remove from heat and allow the stock to rest for an additional 20 minutes before straining out the shells.
  • Combine stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste in a large pot. Bring to a boil and simmer for 5 minutes.
  • Reduce heat to medium and add in the shrimp, button mushrooms, and straw mushrooms. Let simmer until the shrimp turn pink on the outside and opaque in the center, approximately 10 minutes. Serve promptly.

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