Tom Yum Goong (Thai Spicy Shrimp Soup)

Tom Yum Goong (Thai Spicy Shrimp Soup)

Here’s a step-by-step recipe for Tom Yum Goong (Thai Spicy Shrimp Soup) in English:

Ingredients:

10 large shrimps, peeled and deveined (keep the heads and shells for flavor)
4 cups water
3 stalks lemongrass, cut into 2-inch pieces and lightly crushed
5-6 slices galangal
5-6 kaffir lime leaves, torn
200 grams mushrooms, sliced (e.g., straw mushrooms or button mushrooms)
2-3 Thai bird’s eye chilies, crushed (adjust to taste)
3 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons sugar
2-3 tablespoons Thai chili paste (Nam Prik Pao)
½ cup evaporated milk or coconut milk (optional, for creamy version)
Fresh coriander leaves for garnish
Instructions:

Prepare the Broth

In a pot, boil 4 cups of water. Add shrimp heads and shells for a rich flavor. Let it simmer for 5-7 minutes, then strain the broth to remove the shells. Return the broth to the pot.
Infuse the Aromatics

Add lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for about 5 minutes to release their aroma.
Cook the Mushrooms and Shrimp

Add mushrooms to the pot and let them cook for 3 minutes. Then, add the shrimp and cook until they turn pink, about 2-3 minutes.
Season the Soup

Add fish sauce, lime juice, sugar, and Thai chili paste. Stir well and taste, adjusting the seasoning as needed.
Optional: Add Creaminess

For a creamy version, add evaporated milk or coconut milk and bring to a gentle boil.
Garnish and Serve

Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice or enjoy on its own.

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