Thai Hot and Sour Shrimp Soup Tom Yum Goong
Dive into a bowl of authentic Thai cuisine with *Tom Yum Goong*, a vibrant Hot and Sour Shrimp Soup that perfectly balances bold flavors with zesty tang. Packed with aromatic ingredients like lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies, this soup delivers a fragrant, spicy kick. Juicy shrimp, tender oyster mushrooms, and fresh tomatoes add texture and substance, while a finishing touch of fish sauce, lime juice, and Thai chili paste creates the quintessential harmony of salty, sour, and spicy. Ready in just 35 minutes, this easy-to-make dish is a Thai classic that brings restaurant-quality flavor to your kitchen. Garnished with fresh cilantro, it's a crowd-pleasing appetizer or a light, flavorful main for any occasion. Perfect for fans of authentic Thai food or anyone craving a taste of Southeast Asia!
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Ingredients
- 4 cups Water
- 2 pieces Lemongrass stalks
- 4 slices Galangal (sliced)
- 4 leaves Kaffir lime leaves
- 3 pieces Thai bird's eye chilies (smashed)
- 2 pieces Shallots (halved)
- 2 pieces Tomatoes (quartered)
- 1 cup Oyster mushrooms (trimmed and torn)
- 12 pieces Shrimp (peeled and deveined, with tails on)
- 3 tablespoons Fish sauce
- 4 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Thai chili paste (nam prik pao)
- 1 teaspoon Sugar
- 2 tablespoons Cilantro leaves (chopped, for garnish)
Directions
Step 1
Pour the water into a medium-sized pot and bring to a boil over medium heat.
Step 2
Smash the stalks of lemongrass with the back of a knife and cut them into 2-inch pieces. Add the lemongrass, galangal slices, and kaffir lime leaves to the boiling water. Let them simmer for 5 minutes to infuse the broth with flavor.
Step 3
Add the shallots, bird's eye chilies, and tomatoes to the pot. Continue simmering for another 3 minutes.
Step 4
Stir in the oyster mushrooms and simmer for 2 minutes, allowing them to soften.
Step 5
Add the shrimp to the soup and cook until they turn pink and are cooked through, about 3-4 minutes.
Step 6
Reduce the heat to low. Add the fish sauce, lime juice, chili paste, and sugar. Stir well to combine, adjusting the seasoning to taste. Add more fish sauce or lime juice as desired for a perfect balance of saltiness and sourness.
Step 7
Remove the pot from heat and ladle the soup into serving bowls.
Step 8
Garnish each bowl with chopped cilantro leaves and serve immediately while hot.
Nutrition Facts
| Serving size | (1840.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 575.5 |
| Total Fat 4.6g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 351.5mg | 0% |
| Sodium 4492.9mg | 0% |
| Total Carbohydrate 88.4g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 25.5g | |
| Protein 57.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 341.9mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 3077.6mg | 0% |
Source of Calories