Spicy and Sour Shrimp Soup
Tom Yum Goong is a quintessential Thai soup celebrated for its bold and vibrant flavors. This spicy and sour dish combines the heat of chilies, the tanginess of lime juice, and the aromatic notes of lemongrass and kaffir lime leaves. Fresh shrimp adds heartiness while keeping the soup light and satisfying, making it a perfect balance of flavors and textures.
Tom Yum Goong embodies the essence of Thai cuisine, offering a harmonious blend of spice, sourness, and fragrance in every spoonful.
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Ingredients
Instructions
Prepare the Broth:
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In a large pot, bring the water or chicken broth to a boil over medium heat.
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Add the lemongrass, kaffir lime leaves, and galangal. Let it simmer for about 5 minutes to infuse the broth with the aromatic flavors.
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Add the Shrimp and Mushrooms:
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Add the mushrooms to the broth and cook for 3-4 minutes until they are tender.
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Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp becomes pink and are just cooked through.
Season the Soup:
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Add the fish sauce, lime juice, and crushed chilies to the pot. Stir well and taste the soup, adjusting the seasoning as needed with more fish sauce, lime juice, or a bit of sugar if the soup needs balance.
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If using, stir in the roasted chili paste (nam prik pao) for an added depth of flavor and heat.
Garnish and Serve:
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Remove the soup from heat and discard the lemongrass and galangal slices.
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Ladle into serving bowls and garnish with chopped cilantro.
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Serve hot, and enjoy this spicy and tangy soup with steamed jasmine rice or on its own.
Maricel's Tips
- For an even more aromatic soup, try adding a few slices of fresh ginger along with the galangal. This adds a warming note that complements the heat of the chilies and the tanginess of the lime juice.
- For a creamier version, you can stir in a small amount of coconut milk or evaporated milk just before serving, which gives the soup a rich and luxurious texture.
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