Tom Yum is a delicious sweet and sour soup from Thailand. “Tom” means boiled, “Yum” means blended, and “Goong” means shrimp.
The protein can be whatever you like, such as beef, chicken, pork, tofu, or simply vegetables. It’s a dish that easily turns into a super filling meal!
Ingredients
- 500 grams of whole prawns or U13-15 shrimps, deveined and headless
- 3 to 6 Thai chili peppers, crushed
- 2 tomatoes, diced, optional
- 4 to 5 limes
- ½ cup evaporated milk, optional
- A handful of chopped cilantro
- 3 cups water
- 3 cups chicken broth
- 3 shallots, finely diced
- 30 grams galangal, sliced
- 3 cloves garlic, minced
- 3 lemon grass or lemongrass sprigs, finely chopped
- 4 kaffir lime leaves (optional)
- 4 tablespoons fish sauce
- 4 tablespoons Thai chili paste
- 300 grams of mushrooms
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Preparation
- Combine the water and chicken stock in a large pot, add the shallot, garlic, galangal, lemongrass, lime leaves and bring to a boil over high heat.
- When boiling, add the Thai chili paste, fish sauce and put the shrimp heads in the pot if you are using them. Add the mushrooms as well.
- Return to a boil, add the prepared shrimp and cook the shrimp until ¾ cooked.
- Reduce heat to low and squeeze all the lime into the pot, add 3 limes first and adjust the flavor. Remove from heat, add evaporated milk and chopped cilantro.
- Stir well and serve in a bowl, garnish with a little cilantro and grated lime leaves if desired. Serve with a lime wedge and extra chilli oil and enjoy your delicious Tom Yum Goong soup!
Tips
- The mushrooms you can use to make this recipe can be any mushrooms of your choice, but we’ve done well using shimeji and oyster mushrooms.
- You can peel the shrimp if you like.
- Cooking time depends on the size of the shrimp and whether or not they have skins. Small to medium, 1 to 2 minutes. Large to jumbo, 2 to 4 minutes. Shrimp with head, 5 minutes.
