Unleash the Flavors: Authentic Tom Yum Goong Thai Soup Recipe
Savor the Essence of Thailand with this Classic Hot and Sour Shrimp Soup Tom Yum Goong
Embark on a culinary adventure with the quintessential Thai Recipe, Tom Yum Goong. This hot and sour shrimp soup captures the essence of Thai cuisine with its bold flavors and aromatic herbs. Originating from the heart of Thailand, Tom Yum Goong has traversed borders to become a global sensation. Its popularity soared as food enthusiasts worldwide craved its harmonious blend of spicy, sour, and savory notes. In Thai, “Tom” refers to the boiling process, while “Yum” signifies a spicy and sour salad—this soup is indeed a liquid embodiment of a traditional Thai salad.
Origination and Facts: Tom Yum Goong’s history is steeped in the local traditions of Thailand, where fresh ingredients are a staple. The soup often features river shrimp (Goong) and a medley of local herbs like lemongrass, galangal, and kaffir lime leaves, which are the pillars of its distinctive taste.
Origination and Facts: Tom Yum Goong’s history is steeped in the local traditions of Thailand, where fresh ingredients are a staple. The soup often features river shrimp (Goong) and a medley of local herbs like lemongrass, galangal, and kaffir lime leaves, which are the pillars of its distinctive taste.
Tom Yum Goong is a celebration of Thailand’s best thai recipe, offering a homemade experience of the beloved Thai soup.
This Tom Yum Goong Thai Soup is not just a dish; it’s a vibrant journey through the flavors of Thailand. With each spoonful, you’ll taste the freshness of the shrimp, the tanginess of the tamarind, and the heat from the chilies, all brought together in a delectable broth that’s both invigorating and comforting.
- 200 g Shrimp (medium-sized, peeled and deveined. Fresh is best, but frozen can work if thawed properly.)
- 2 stick Lemongrass (use only the tender parts, finely sliced. Bruise the slices to release more flavor.)
- 50 g Galangal (thinly sliced. If unavailable, substitute with an equal amount of ginger for a different but equally aromatic profile.)
- 6 Kaffir Lime Leaves (torn into pieces to release flavor. If you can’t find these, use the zest of one lime as a substitute.)
- 3 tbsp Fish Sauce (adjust to taste. For a vegetarian version, soy sauce is a suitable substitute.)
- 2-4 Thai Bird’s Eye Chilies (finely chopped. Adjust the number based on your heat preference.)
- 100 g Mushrooms (oyster or button mushrooms, sliced. Oyster mushrooms provide a lovely texture, but button mushrooms are a good alternative.)
- 2 tbsp Fresh Lime Juice (freshly squeezed. This is key for the ‘sour’ in hot and sour soup.)
- A Handful Fresh Cilantro (chopped for garnish. Adds a burst of freshness and color.)
- In a pot, bring 4 cups of water to a simmer.
- Add the sliced lemongrass, galangal, and kaffir lime leaves.
- Let these simmer for about 5-10 minutes to create a fragrant broth.
- To the simmering broth, add the chopped Thai bird’s eye chilies and sliced mushrooms.
- Allow them to infuse their flavors into the broth for another 5 minutes.
- Gently add the shrimp to the broth.
- Cook until the shrimp turn opaque and pink, which should take about 3-5 minutes.
- Remove the pot from heat.
- Stir in the fish sauce and fresh lime juice, adjusting the quantities to suit your taste.
- Ladle the hot soup into bowls.
- Garnish with chopped fresh cilantro.
- Serve immediately for the best flavor experience.
Servings 1
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 4g2%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes:
- For a heartier meal, serve with steamed jasmine rice.
- To make it vegetarian, use firm tofu instead of shrimp and vegetable broth.
Equipments Used/Needed:
- Pot or saucepan
- Ladle
- Knife and chopping board