Tom Yum Goong

Tom Yum Goong is a flavorful soup known for its boldness, heat, spice, and tanginess. The name means “boiled together,” with “Goong” translating to “shrimp” in Thai.

It’s popular both in Thailand and worldwide, with variations including Tom Yum Goong Nam Sai, a clear, tangy broth without coconut milk, and my personal favorite, Tom Yum Goong, which is creamier and richer due to the addition of coconut milk. This version perfectly blends spicy tanginess and creamy indulgence, enhanced by citrusy lime and aromatic herbs.

Ingredients

Shrimp, seafood mix, large tomatoes, mushrooms, snow peas, baby corn, dried red chilies, fish sauce, lime juice, water, cooking oil, sugar, coconut cream, Nam Prik Pao, garlic cloves, lemongrass, galangal, kaffir lime leaves, parsley, red chili.

The essence of Tom Yum Goong soup is in its ingredients, primarily shrimp, complemented by fragrant lemongrass, kaffir lime leaves, lime juice, fish sauce, Thai red chilies, and galangal. Adding mushrooms, tomatoes, and parsley enhances the dish’s complexity. You can use homemade Nam Prik Pao or find high-quality store-bought Thai pastes online, which serve as the soup’s base.

Traditionally, shrimp stock, available in cubes at Thai supermarkets, is used, but you can make it from shrimp shells and heads for better flavor. Choose large, freshwater shrimp with their shells on to prevent them from shrinking during cooking. Adding vegetables like tomatoes, mushrooms, snow peas, and baby corn, combined with coconut cream and fish sauce, creates a rich and authentic soup base.

Instructions

Add cooking oil to the pot. Add the shrimp paste; this step is crucial for releasing its flavors into the oil. Add the Nam prik pao and sauté on low heat for two minutes.

If you can’t find shrimp paste or shrimp block, cook the shrimp heads and shells to make shrimp broth for tom yum goong. Add them with nam prik pao and water, boiling for about 10 minutes. Afterward, remove and discard the shells. Prepare your ingredients by washing them thoroughly. Peel the galangal root and slice it thinly to release its unique flavor, which differs from ginger.

Cut the lemongrass stalks in half to make them easier to handle. The tender base has the best flavor. Slice the Thai red chilies thinly, removing seeds for less spiciness if needed. In a pot, add three cups of water along with the chopped lemongrass, sliced chilies, and a few kaffir lime leaves for fragrance. Bring to a gentle simmer to meld the flavors. Then, stir in the coconut milk, mushrooms, snow peas, baby corn, fish sauce, and sugar. Let it simmer for 15 minutes.

Start by squeezing the juice of five limes into a mixing bowl. Chop two firm tomatoes into small pieces for better flavor. Combine the lime juice and tomatoes in a pot, then simmer on medium-high heat for fifteen minutes, allowing the tomatoes to soften and release their juices. Taste and adjust the seasoning as needed.

Add the seafood and simmer for four minutes, stirring to ensure all shrimp are submerged. Be cautious not to overcook, as seafood can lose its delicate texture.

While we’ve added more seafood to the recipe, traditionally, Tom Yum Goong is made with shrimp only. This soup features spicy, salty, sour, and savory flavors, so adjust lime juice, chili jam paste, and fish sauce to your taste.

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.

Expert tips

If your tom yum goong is too sour, add 1/2 teaspoon of sugar to balance the flavor. Feel free to increase the spiciness by adding more nam prik pao spice or Tom Yum paste from top brands like Aroy-D, Maesri, or Maeploy (3 tablespoons recommended). Use salt sparingly, as store-bought paste already contains sodium. Essential ingredients include fish sauce and lime juice, and remember that galangal cannot be swapped for ginger. If you can’t find nam prik pao, create a flavorful alternative with 3 tsp shrimp paste, 1 tsp lemongrass paste, 6 tsp tom yum goong paste, 2 tsp Thai chili basil paste, and 1 tsp galangal paste.