Tom yum goong

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By Darlene Schmidt
Thai Food Expert
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User Rating
Tom Yum Kung is the most
famous of all Thai soup
recipes. If you want authentic
Tom Yum Kung soup (without
coconut milk), this is the one!
Featuring all four of the
famous Thai spices ­ salty,
sour, sweet and spicy ­ this
Tom Yum Kung recipe
provides a pungent and zesty
feast of flavors with every
slurp. An excellent remedy for
a cold or flu bug, this spicy
Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and
is sure to impress at any dinner party. Note: this recipe allows you the choice of adding
coconut milk (Tom Kha) or leaving it out. If you prefer a richer­tasting soup, I recommend
adding it; whereas if you prefer a clearer soup, try it wihtout. ENJOY!
See Also
Tom Yum Soup (with Coconut Milk)
Thai Chicken Noodle Soup
Ancient Thai Sour Orange Soup
INGREDIENTS
6 cups good­quality chicken stock
2­3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2
tsp. lime zest
2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass
(or substitute 3 slices lemon)
3­4 cloves garlic, minced
1 tsp. grated galangal OR ginger
1 fresh red chili, minced, OR 1­2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried
crushed chili OR cayenne pepper
generous handful of fresh shiitake mushrooms, sliced
juice of 1 lime
2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for
substitution*)
1 Tbsp. soy sauce
12 medium to large shrimp, shells removed
handful of fresh basil
optional: other vegetables of your choice: 1 handful of broccoli, cherry
tomatoes, or baby bok choy
optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often
TODAY'S TOP 5 P
FOOD
Traditional Tom Yum Kung
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My Tom Yum Soup ­ true Thai cooking at its best!. Taken by D.
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2. daisysissylee
User Rating:
Like our Favorite Thai Restaurant!T
This soup turned out very much like the one we
usually order from our favorite Thai restaurant in
the city. I actually preferred it, since I could make it
with as much chili as I can tolerate (I'm not a total
wimp, but medium­spiced is enough otherwise I
can't taste anything else!). I highly recommend
used in Thailand for traditional tom yum kung)
1 tsp. sugar
1/4 cup fresh coriander/cilantro
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: SERVES 3­4
PREPARATION
For a thicker, slightly richer version of
this soup, see my popular Tom Khaa (Tom
Yum Soup with Coconut Milk).
*Instead of Fish Sauce: For those who dislike the smell of fish sauce: substitute 1/2 tsp.
dark soy sauce + 1 Tbsp. regular soy sauce.
User Reviews Reviews for this section have been closed.
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Place stock in a large pot over high heat. Add the minced lemongrass (and leftover
lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.
1.
When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice
simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy
sauce. Stir well and simmer 3 minutes.
2.
Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump
(about 3 minutes).
3.
Reduce heat to medium­low and add the
coconut milk or Carnation milk (if using).
Now taste­test the soup, looking for a
balance of salty, sour, and spicy. If not salty
or flavorful enough, add 1 Tbsp. more fish
sauce OR soy sauce. If too sour, add more
sugar. If too spicy (Tom Yum is meant to be
spicy!), add a little coconut or Carnation milk.
If too salty, add another squeeze of lime
juice.
4.
For those who like addtional spice/flavor,
add a dollop of Thai Nam Prik Pao chili
sauce, either store­bought or the homemade
Thai Nam Prik Pao Chili Sauce Recipe . It
can also be served on the side in small
dishes, so each person can add as much as
they prefer.
5.
Ladle soup into bowls and top with a
generous sprinkling of fresh coriander.
ENJOY!
6.
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