Discover the rich flavors of Tom Yum, a classic Thai dish bursting with hot, sour, and spicy flavors. Loaded with succulent shrimp and a fragrant mix of herbs and spices, this dish offers a comforting and satisfying experience. Perfect for warming up on chilly days or treating your taste buds to bold and exciting flavors, this dish is a delightful choice for any occasion.
Thai cuisine is known for its bold and harmonious flavors with a delightful fusion of sweet, sour, salty, and spicy tastes. It promises a culinary adventure that tantalizes the taste buds and reflects the country's rich cultural heritage such as Pad Thai, Thai Pandan Chicken, and today's feature recipe, Tom Yum Goong.
What is Tom Yum Goong?
Tom Yum Goong is a popular Thai soup known for its bold and vibrant flavors. It features a broth infused with hot, sour, and spicy tastes. In Thai, tom translate to "boiled" and yum actually refers to "mix" or could also mean"salads" , while "goong" means to prawn or shrimp. This soup offers a harmonious blend of aromatic herbs and spices, including lemongrass, kaffir lime leaves, galangal, and chili peppers. Together, these ingredients create a delightful and comforting dish that is a favorite in Thai cuisine.
Recipe Video
Ingredients
- Shrimp- I used fresh shrimp for this recipe, but you may also use frozen shelled and deveined shrimp if fresh is unavailable.
- Lemongrass - adds a distinctive citrusy and lemony flavor to a dish, enhancing its overall taste of the dish.
- Galangal- also called Thai ginger, or langkawas in Tagalog, has more of a citrusy, earthy, piney notes. In a pinch, you can substitute it with regular ginger .
- Makrut leaves - or kaffir lime leaves. These aromatic leaves are added to the soup for their distinct citrusy flavor and fragrance.
- Straw mushrooms - adds a delicate and earthy flavor to the soup. Alternatively, you may use button, oyster, or shiitake mushrooms.
- Thai chili peppers - to give the soup a spicy kick.
- Fish sauce - adds a savory umami flavor to the soup.
- Lime juice - balance out the flavors and adds a tangy, sweet flavor.
- Cilantro - sprinkled on top just before serving to enhance the overall aromatic and vibrant profile of the soup.
- Oil - you can use any vegetable oil you prefer.
- Water - you may use shrimp stock for a more flavorful soup, especially if you are using frozen shrimp without the head.
- Red onion - optional, but adds a mild sweetness to the dish.
- Tomato -optional, adds a rich and savory taste.
- Thai eggplant - locally known as makuea. They are usually small, round, and green or white in color.
- Thai chili paste - or nam prik pao. It's made from roasted chilies, shallots, garlic, shrimp paste, and other ingredients, and has a complex and smoky flavor. You can also use other chili paste or sauce if this is not available.
- Evaporated Milk - for a creamy tom yum soup. You may also use coconut milk as an alternative.
Tips in cooking Tom Yum
- Use fresh ingredients, if possible, to get the best flavor out of your soup.
- You can adjust the spiciness to your liking. You can also use chili flakes or Sriracha sauce to add heat to the soup.
- I squeezed 2 limes for this recipe, but you may add more if you prefer a more sour soup.
- Shrimp cooks quickly, make sure not to overcook them. Add them to the soup towards the end of the cooking time and let them cook for just a few minutes until they turn pink and opaque.
- Try adding different proteins such as chicken or tofu, to create your own unique version of this classic Thai dish.
How to Serve and Store
Tom Yum is best served hot and freshly cooked to enjoy the freshness of the shrimp and spices. Because of the shrimp and coconut milk, this dish can spoil rather fast when left at room temperature for too long, especially in a hot climate.
For leftovers, wait for the soup to cool to room temperature and store it in an airtight container, and refrigerate as soon as you can. Consume Tom Yum Goong within 3–4 days of cooking. Discard any leftovers in the fridge for longer than this period.
For extended storage, Tom Yum Goong can be frozen. Let the soup cool to room temperature, transfer it to a freezer-safe container, and freeze for up to 3 months. When ready to eat, thaw the soup in the fridge overnight and reheat it on the stove.
To reheat, transfer it to a pot and bring to a simmer, stirring occasionally. Avoid overcooking, as it may cause the shrimp to become rubbery.
Printable Recipe
Shrimp Tom Yum (Tom Yum Goong)
Ingredients
- 8-10 pcs medium to large shrimp see Note 1
- 1 tablespoon oil
- 5 cups water
- 2 stalks lemongrass
- 1 inch galangal cut into slices
- 4-6 pcs Makrut or kaffir lime leaves
- 1 can (16 oz) straw mushrooms, drained and rinsed see Note 2
- 1-2 pcs Thai chili peppers lightly crushed - see Note 3
- 4 tablespoons fish sauce see Note 4
- 2 pcs limes squeezed -see Note 5
- Cilantro chopped, for garnishing
Optional Ingredients:
- 1 small red onion quartered
- 2 small tomato quartered
- 2-4 pieces Thai eggplant quartered
FOR CREAMY TO YUM:
- 1-2 tablespoons Thai chili paste (nam prik pao) see Note 6
- ½ cup evaporated milk
Instructions
- 2 stalks lemongrassPrepare the lemongrass. Cut off the green reed part and peel to show the white part. Smash lightly with the back of a knife/cleaver. Cut into 3-inch pieces.
- 8-10 pcs medium to large shrimpSeparate the head and body of the shrimp by simply pulling them apart or cutting them off with a kitchen shear. Using a scissor or paring knife, cut a shallow incision along the top of the shrimp down to the tail. Remove the vein using the tip of the knife or scissors.
- 1 tablespoon oilHeat oil in a deep pan or a wok over medium heat, add the shimp heads and toss until they turn deep orange.
- 5 cups waterAdd 2 cups water and bring to a simmer. Press the back of a spoon/spatula against the heads to squeeze out the tomalley. Let it simmer for 3-5 minutes. Add the rest of water and remove the shells using a strainer or slotted spoon.
- 1 inch galangal, 4-6 pcs Makrut or kaffir lime leavesAdd the lemongrass, galangal, and lightly crushed makrut leaves. Cover and let it simmer for 5 minutes.
- 2-4 pieces Thai eggplantAdd the eggplants and cook for 5 minutes.
- 1 can (16 oz) straw mushrooms, drained and rinsed, 1 small red onion, 2 small tomato, 1-2 pcs Thai chili peppersAdd the mushrooms, red onion, chili and tomatoes and simmer for 2-3 minutes.
- 4 tablespoons fish sauce, 2 pcs limesAdd the fish sauce and shrimp and simmer for 30 seconds to one minute or just until the shrimp are just cooked through. Before turning off the heat, pour in the lime juice. Adjust seasoning if needed.
- CilantroLaddle to serving bowls and top with some cilantro and serve while hot.
For a creamy Tom Yum Goong:
- 1-2 tablespoons Thai chili paste (nam prik pao), ½ cup evaporated milkTo make the creamy version, add desired Thai roasted chili paste and evaporated milk after step 7.
What do you think?