Tom Yum Goong

Tom Yum Goong is a soup that is widely celebrated for its bold and refreshing flavours. It masterfully balances heat, spice and tanginess to create an experience that invigorates the palate. The name itself means ”boiled together” and Goong translates to shrimp in the Thai language. And, even though there are many variations, the seafood version remains a strong favourite in Thailand and the rest of the world.

What makes Tom Yum Goong an exceptional dish is that it has vibrant flavours with a spicy kick. With multiple components at play such as lemongrass, kaffir lime limes, Thai red chilies and galangal, these elements in combination create an aromatic, jungle like flavour that is synonymous with the tropical climate of Thailand.

There are distinctive variations of Tom Yum Goong. The first one is Tom Yum Goong Nam Sai which is a clear broth that is tangy, light and mildly fragrant. This version omits the coconut milk, therefore its flavours are crisp and bright.

The second version is Tom Yum Goong which is my personal favourite. It has a richer, and creamier taste with a strong depth of flavour. With the addition of coconut milk, this soup strikes the perfect balance between spicy tanginess and creamy indulgence. The citrusy lime along with the galangal, and kaffir lime leaves makes this soup incredibly special.

One of the key aspects of Tom Yum Goong is creating a dish that is authentic to the flavours of Thailand. After extensive research and many bowls of Tom yum goong across Thailand, I have created a recipe that honours the traditional recipe.

Ingredients

The heart of a the Tom Yum Goong soup lies in each ingredient. At its core, this dish features shrimp. However, we’ve added additional seafood to enrich the flavour. The fragrant lemongrass, kaffir lime leaves, freshly squeezed lime juice, fish sauce, thai red chillies and galangal create a unique medley of flavours. With the addition of the mushrooms, tomatoes and parsley, there is a layer of complexity and depth to this dish.

We’ve made the Nam Prik Pao from scratch and for those seeking convenience, there are a few high-quality store bought Thai pastes that can create an authentic Tom yum soup. Among the best are Mae Ploy Tom yum paste, Aroy-D Tom yum paste, and Maesri Tom Yum paste. Each of these paste can be found in Asian supermarkets. If you’re fortunate enough to find these pastes, they will make your life easier. Alternatively, you can purchase Nam Prik Pao online. This ingredient is essentially a Thai Chili jam that forms the base of this soup.

Traditionally, shrimp stock is used in this soup, they are tiny little cubes that are sold in Thai supermarkets, however, you can make this from scratch and the results will be more flavourful. All you require are the shrimp shells and heads, but more on this in the instructional part of the recipe.

When selecting shrimp, it is recommended that you use fresh water shrimp wherever possible. Choose large shrimps that still have the shell on. The shrimps that are deshelled tend to absorb a lot more water in the freezing process and as a result shrink significantly in the cooking process. The shrimps with the shell on protect the flesh of the shrimp from absorbing too much water and will maintain their size.

When it comes vegetables, there are a number of ways to increase the flavour of the Tom yum soup, tomatoes, mushrooms, snow peas, baby corn are among a few ingredients that do a great job. In combination of the water, coconut cream and fish sauce, the result is a flavourful liquid base that creates a truly authentic experience in your home.

Instructions

Add grapeseed oil to the pot. Add the shrimp paste, this step is crucial to release the flavours of the shrimp paste into the oil. Add the Nam prik pao and sauté on low heat for two minutes.

If you cannot find the shrimp paste or shrimp block. You can cook the shrimp head and the shells to make the shrimp broth, which will significantly enhance the flavour of tom yum goong. Make sure to first add it in with the nam prik pao and water. This process should take about 10 minutes in rapidly boiling liquid. Do not add the rest of the ingredients yet. Let the natural flavours of the shrimp shell and head seep into the soup. Thereafter, scoop it out and discard the shells.

Start by preparing the ingredients. Wash all of the items thoroughly under running water to remove any impurities. Next, peel the galangal root and slice it horizontally into thin rounds to release the flavour. Galangal is a member of the ginger root family; however, it has a different flavour from ginger.

Take the lemongrass stalks and chop them into half. This will make them easier to work with. The tender part of the lemongrass happens to be at the base; it has the best flavour. Slice the Thai red chilies into thin rounds. You can remove the seeds if you’re sensitive to spiciness.

Now, gather a pot and add three cups of water. Add the chopped lemongrass, sliced chilies, and a few kaffir lime leaves, which add a ton of fragrance and richness to this dish. This combination of ingredients creates a flavourful base for the dish. Bring the pot to a gentle simmer, allowing the flavours to meld together and release this incredible smell into your home.

Add the coconut milk into the pot and stir gently. Add following ingredients; Mushrooms, snow peas, baby corns, fish sauce and sugar. Let it simmer for 15 minutes.

Begin by squeezing the juice of five limes into a mixing bowl. Then, take two firm tomatoes and chop them into small but even pieces for better flavour distribution. The limes’ flavour adds a fresh and tangy flavour. The zesty flavour also enhances the acidity and brightness of the soup, helping to balance the spicy and savoury elements of the dish.

Next, add the lime juice and chopped tomatoes to the pot. Bring the mixture to a simmer on medium-high heat and cook for fifteen minutes. As the soup cooks, the tomatoes will soften and release their juices. Taste and adjust the seasoning.

Add the seafood and simmer for another four minutes. Stir the ingredients after adding the shrimp so that all the shrimp are submerged in the water.  

Seafood cooks quickly, so avoid overcooking it due to its delicate texture. We’ve added additional seafood, but that is optional and in accordance with our preferences. You can use only shrimp to make Tom Yum Goong, which is the authentic way. Its spicy, salty, sour, and savory flavors define this soup. You can always adjust the level of lime juice, chili jam paste, and fish sauce according to your taste buds.

If you feel that the tom yum goong is sour due to the lime juice, add 1/2 teaspoon of sugar to balance it. Depending on your ingredients, you can always increase the spiciness if you want more heat in your tom yum goong. If you use store-bought or homemade nam prik pao spice, you can add one more tablespoon.

Or, if you’re using a Tom Yum paste from one of the top three brands mentioned above, you can add 1/2 tablespoon more and taste to check if the desired flavor is achieved. We also advise that when adding salt to the Tom Yum, you use as little as possible. The store-bought paste will already contain sodium. Always check to see if the taste is by your desired salt level.

Fish sauce and lime juice are absolutely vital in bringing out the flavour of this dish. Also, galangal cannot be substituted for Ginger root. However, it is fortunate that many of the ingredients required in Tom Yum soup can be found in paste form.

Substitute fresh ingredients with the paste form, if available. Here is a list of possible substitutions.

Tom Yum Goong Paste: Choose one of the Tom Yum Paste mentioned above, or alternatively, use any Tom Yum Paste you can find. However, try to add the following paste if it is available. This will help match the authentic taste of Tom Yum Goong. Tom Yum paste from other brands (except the top three mentioned above) tends to be watered down and lack the complexity and depth of the real dish.

Lemongrass Paste: It provides a rich and fragrant smell and tastes similar to citrus. If available, substitute with fresh Lemongrass. One to two stalks will suffice in this recipe. Wash the stalk and cut it into pieces. Use a mortar and pestle to extract the flavour.

Galangal Paste is similar to ginger but completely different in flavour. Substitute with fresh Galangal. A small piece is enough.

Shrimp Paste: It has a fishy flavour, but it is robust. Substitute with fresh shrimp broth or shrimp stock cube. Many Thai Restaurants use this in the form of tiny blocks that can be easily purchased in Thailand and specific international locations. It is called kapi paste.

Thai Chili Basil Paste: This paste sounds hot, but it is not as hot as it sounds. There are variations of this paste, and some come with basil leaves. Substitute with chili paste or chili oil. Add Thai basil for a combination of flavours. This paste adds a subtle heat.

What can you Serve with Tom Yum Goong?

Tom Yum Goong pairs well with Jasmine rice or regular white rice. Some Thai people eat this soup with rice noodles alongside Thai papaya salad. Spring rolls are also another fantastic option to enjoy with Tom Yum Goong.

How to Store Tom Yum Goong?

Store in the fridge for up to one week, then reheat on the stove or in the microwave. Tom Yum soup can be frozen for up to three months in the freezer. To defrost, remove it from the freezer and defrost it on the countertop. Thereafter, reheat on the stove.