Thai cuisine · Soups & Stews

Tom Yum Goong

Hot and sour shrimp soup with lemongrass, galangal and lime – Thailand's most famous soup.

Ingredients · for 4 servings

• 400 g shrimp (raw, shell-on)
• 1.2 l water
• 3 stalks lemongrass
• 5 slices galangal (ginger as a substitute)
• 5 kaffir lime leaves
• 200 g button mushrooms
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2–4 Thai chilies
• 2 tomatoes
• 1 tsp chili paste (nam prik pao, optional)
• 1/2 bunch cilantro

Instructions

1. Peel the shrimp; simmer the shells in the water for 10 min, then strain – this gives the broth depth.
2. Bruise the lemongrass and cut into pieces, then let it steep in the broth with the galangal and torn lime leaves for 5 min.
3. Add halved mushrooms and tomato wedges and cook for 3 min.
4. Stir in the chili paste, add the shrimp and cook for 2–3 min until pink.
5. Take the pot off the heat, then stir in the fish sauce, lime juice and crushed chilies – never boil the lime juice, or it turns bitter.
6. Taste and adjust (spicy-sour-salty should be in balance) and serve with cilantro – the aromatics stay in the bowl but aren't meant to be eaten.