Spicy Lemongrass Shrimp Soup — Tom Yum Goong
A Bangkok hot-and-sour shrimp soup of head-on prawns simmered in a fragrant broth of lemongrass, galangal, kaffir lime, lime juice, fish sauce, and chilli paste, finished with cherry tomatoes, mushrooms, and coriander.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel shrimp leaving heads and tails on, devein. Halve cherry tomatoes and tear oyster mushrooms into thumb-size pieces. Bruise lemongrass stalks and Thai bird chillies with the side of a knife. Slice galangal into 5mm rounds.
Toast
Heat shrimp shells in a dry pan over medium heat 3–4 minutes until deep coral and fragrant. Add 1000ml water, bring to a rolling boil 5–6 minutes, then strain. Reserve stock.
Simmer
Return strained stock to the pan over high heat with lemongrass, galangal, lime leaves, and bruised chillies. Bring to a fully boiling rolling boil 3–4 minutes until deeply fragrant and aromatic.
Build
Add nam prik pao paste, palm sugar, and mushrooms to the simmering broth over high heat. Boil 90 seconds until broth turns burnt-orange and glossy with chilli paste oil rising to the surface.
Boil
Drop shrimp and tomatoes into the broth over high heat. Simmer 2 minutes until shrimp turn pink and just curled.
Finish and plate
Remove from heat. Stir in fish sauce and lime juice off the heat. Pour into two wide bowls, garnish with coriander leaves, and serve immediately.
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