Tom Yum Goong Soup
Start your new year with a bowl of hot soup!
Making Thai tom yum goong for the first time to satiate my cravings for exotic Asian flavors.It’s not common to find Thai herbs and condiments at the groceries I frequent both online and off-line. I ended up getting all Thai ingredients at a Thai grocery shop.
So happy with the aromatic, savory, spicy & sour tom yum goong! I think it tastes more authentic than in some Thai restaurants. It’s actually very simple to make with all Thai herbs and sauce on hand!
*As requested, here’s where to find the Clay Pot Hot Pot Casserole I used.
Servings: 3
Ingredients:
6 Tiger Shrimps, heads-on
5 cups water
2 stalks lemongrass, peel off hard outer shells, only smash the bottom softer portion to release its aroma.
2 shallots, minced
8-10 pieces galangal
7 kaffir lime leaves
Thai chili peppers, to taste. (I used a finger red chili pepper since I didn’t want it to be very spicy)
2 cups oyster mushrooms, sliced with stems removed
2 tomatoes, chopped
4 tbsp Thai chili paste, or more to taste
3 tbsp fish sauce
Juice of 3 limes
A handful of cilantro
Cooking oil
Evaporated milk (optional)
Instructions:
1. Rinse shrimps well, then peel and devein them. Keep the heads and shells (or at least shrimp heads) for making stock in the next step. Set peeled shrimps aside.
2. Heat up some cooking oil in the soup pot then saute minced shallots, and the shrimp heads and shells for a few minutes to release aroma and fat. Add water and let simmer for 20 minutes. Skim off scum and remove all shrimp shells from the stock.
3. Clean and prepare all herbs. Add galangal, lemongrass, kaffir lime leaves, and chili to the stock. Simmer for 10-15 minutes. Remove herbs from the stock.
4. Put tomatoes and mushrooms in the soup. Add Thai chili paste, fish sauce. (You can add some evaporated milk now if you’d like to make a creamy version of Tom Yum Goong Soup). Cook for a few minutes before adding shrimps.
5. When the shrimps are about done. Add lime juice and cilantro. Enjoy!
Steps 2-4
