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ThailandTraditional

Tom Yum Goong

A world-renowned hot and sour soup featuring succulent shrimp infused with aromatic Thai herbs like lemongrass, galangal, and kaffir lime leaves.

30 minIntermediate2 servings
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Tom Yum Goong

Origin & history

Tom Yum Goong is a staple of Thai cuisine, with 'tom' meaning boiled and 'yum' referring to a spicy and sour salad-style dressing. It is a communal dish traditionally served as part of a multi-course meal alongside steamed jasmine rice.

Ingredients

2

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Base

Aromatics

Soup

Seasoning

Garnish

The method

Step by step

3 steps
  1. 01

    Prepare Stock

    7 min

    Bring the stock or water to a boil in a pot. Add the lemongrass, galangal, kaffir lime leaves, and crushed chilis. Simmer for 5 minutes to infuse the broth with the aromatic oils.

    Bruise the lemongrass stalks with the back of a knife to release more flavor.

  2. 02

    Cook Shrimp and Vegetables

    3 min

    Add the mushrooms and shrimp to the boiling broth. Cook until the shrimp turn pink and opaque, which should take about 2-3 minutes. Do not overcook the shrimp as they will become tough.

    If using shrimp heads, simmer them first to create a rich, flavorful stock base.

  3. 03

    Season and Serve

    2 min

    Turn off the heat. Stir in the fish sauce, Thai chili paste, and lime juice. Taste and adjust the balance of salty, sour, and spicy. Garnish with fresh coriander and serve immediately.

    Never boil the lime juice, as it can turn bitter and lose its bright fragrance.

Chef tips

  • — Always add lime juice after turning off the heat.
  • — Use shrimp heads for a deeper, more authentic flavor.

Common mistakes

  • — Boiling the lime juice
  • — Overcooking the shrimp

Substitutions

  • Straw mushrooms → Oyster mushroomsCommonly available alternative
  • Galangal → GingerGinger is sharper, use less

Storage & serving

Store in an airtight container in the refrigerator for up to 2 days.

Serve hot in individual bowls with a side of steamed jasmine rice.

Food safety

Ensure shrimp is cooked to an internal temperature of 145°F (63°C). Keep raw shrimp separate from other ingredients to prevent cross-contamination.

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