Thai Spicy Shrimp Soup: Tom Yum Goong
Are you ready to transport your taste buds to Thailand with a bowl of deliciousness? This Thai Spicy Shrimp Soup, or Tom Yum Goong, is a vibrant and aromatic dish that captures the essence of Thai cuisine. With its perfect balance of spicy, sour, and savory flavors, this soup is not only comforting but also incredibly satisfying. The combination of fresh prawns, fragrant herbs, and a hint of creaminess makes it a must-try recipe for anyone who loves a good bowl of soup.
Why This Recipe is a Keeper
Tom Yum Goong is more than just a soup; it’s an experience. The fresh ingredients and bold flavors work in harmony to create a dish that warms your soul. It’s quick to prepare, making it ideal for busy weeknights or when you want to impress guests with minimal effort. Plus, it’s versatile enough to adapt to your personal taste, allowing you to adjust the heat, sourness, and creaminess to suit your preferences.
The Ingredient Lineup
To make the perfect bowl of Thai Spicy Shrimp Soup: Tom Yum Goong, you’ll need the following ingredients:
- 5 prawns – Ideally fresh for the best flavor and texture.
- 2 stalks lemongrass – Adds a refreshing citrusy aroma.
- 6 Kaffir lime leaves – Torn to release their fragrant oils.
- 1-inch knob of galangal – Thinly sliced for its unique spiciness.
- 100g straw mushrooms – Halved for a delightful texture.
- 1 box evaporated milk – Optional, for a creamy version of the soup.
- 2-3 tbsp Thai chili paste (Nam Prik Pao) – For that signature umami flavor.
- 1 handful bird’s eye chilies – Lightly crushed for extra heat.
- 6 pieces red Thai chilies – Sliced or left whole, depending on your spice tolerance.
- 2 limes – Freshly squeezed for that zesty finish.
- Salt – To taste, optional.
- Fish sauce – To taste, for that salty, savory depth.
- Sugar – Optional, to balance the flavors.
- Fresh sawtooth coriander or cilantro – For garnish and a burst of freshness.
Recommended Tools
To whip up this delicious soup, gather the following tools:
- Pot or Dutch oven – For cooking the soup evenly.
- Knife and chopping board – For prepping your ingredients.
- Measuring spoons – To ensure accurate ingredient proportions.
- Soup ladle – For serving the soup with ease.
- Strainer or sieve – If you prefer a clearer broth.
Thai Spicy Shrimp Soup: Tom Yum Goong in Steps
Step 1: Prepare the Ingredients
Start by cleaning the prawns. Remove the shells and devein them if necessary, keeping the tails on for presentation. Next, slice the lemongrass into 1-inch pieces and lightly bruise them with the back of your knife to release the flavors. Tear the Kaffir lime leaves, slice the galangal, and halve the straw mushrooms.
Step 2: Create the Broth
In a large pot, add about 4 cups of water and bring it to a boil. Once boiling, add the lemongrass, Kaffir lime leaves, galangal, and Thai chili paste (Nam Prik Pao). Let these ingredients simmer for about 5-7 minutes to allow the flavors to meld beautifully.
Step 3: Add the Mushrooms and Prawns
After the broth has simmered, add the halved straw mushrooms and let them cook for a few minutes. Then, gently add the fresh prawns to the pot. Cook until the prawns turn pink and opaque, which should take about 3-5 minutes.
Step 4: Season the Soup
Once the prawns are cooked, squeeze in the juice of 2 limes and stir in the fish sauce. Taste the soup and adjust the seasoning with salt and sugar if desired. If you’re opting for a creamier version, stir in the evaporated milk at this point.
Step 5: Add the Heat
For an extra kick, toss in the lightly crushed bird’s eye chilies and the red Thai chilies. Allow the soup to simmer for another minute to infuse the heat.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with fresh sawtooth coriander or cilantro. Serve hot with lime wedges on the side for an added zing.
Seasonal Ingredient Swaps
If you want to adapt this recipe based on seasonal availability, consider these swaps:
- Fresh prawns – Substitute with other seafood like scallops or fish.
- Straw mushrooms – Use button mushrooms or shiitake if needed.
- Lemongrass – If unavailable, lemon zest can add a similar citrusy flavor.
- Bird’s eye chilies – You can use jalapeños for a milder option.
Troubles You Can Avoid
To make sure your Thai Spicy Shrimp Soup: Tom Yum Goong turns out perfectly, keep these tips in mind:
- Don’t overcook the prawns; they become rubbery if cooked too long.
- Adjust the lime juice and fish sauce according to your taste preference; start with less and add more if needed.
- Use fresh ingredients for the best flavor; dried herbs and pastes can change the overall taste.
- Don’t skip the sugar—it’s crucial for balancing the flavors.
Cooling, Storing & Rewarming
If you have leftovers (which is a rare treat with this flavorful soup!), here’s how to handle them:
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop to prevent the prawns from becoming tough. If you notice the soup thickening, add a bit of water to reach your desired consistency.
Reader Q&A
Can I make this soup without prawns?
Absolutely! You can substitute the prawns with chicken, tofu, or a variety of vegetables for a vegetarian option. Just adjust the cooking time accordingly.
What can I use instead of Thai chili paste?
If you don’t have Thai chili paste on hand, you can use a mix of red curry paste and a bit of sugar for sweetness, although the flavor will differ slightly.
How spicy is this soup?
The spiciness can be adjusted based on your preference. Remove the bird’s eye chilies or use fewer red Thai chilies for a milder flavor.
Is it necessary to use evaporated milk?
No, the evaporated milk is optional. It adds creaminess, but the soup is delightful without it as well. Feel free to skip it if you prefer a lighter broth.
Save & Share
If you loved this Thai Spicy Shrimp Soup: Tom Yum Goong, don’t keep it to yourself! Share the joy of cooking this vibrant dish with your friends and family. Snap a picture of your creation and tag us on social media. We’d love to see your take on this delicious recipe!
This Thai Spicy Shrimp Soup: Tom Yum Goong is not just a meal; it’s a celebration of flavors and a testament to the beauty of Thai cuisine. Whether you’re enjoying it on a rainy day or serving it at a gathering, it’s sure to leave a lasting impression on anyone who tries it. So gather your ingredients, follow the steps, and dive into a bowl of happiness!
Thai Spicy Shrimp Soup: Tom Yum Goong
Ingredients
Equipment
Method
- Start by cleaning the prawns. Remove the shells and devein them if necessary, keeping the tails on for presentation. Next, slice the lemongrass into 1-inch pieces and lightly bruise them with the back of your knife to release the flavors. Tear the Kaffir lime leaves, slice the galangal, and halve the straw mushrooms.
- In a large pot, add about 4 cups of water and bring it to a boil. Once boiling, add the lemongrass, Kaffir lime leaves, galangal, and Thai chili paste (Nam Prik Pao). Let these ingredients simmer for about 5-7 minutes to allow the flavors to meld beautifully.
- After the broth has simmered, add the halved straw mushrooms and let them cook for a few minutes. Then, gently add the fresh prawns to the pot. Cook until the prawns turn pink and opaque, which should take about 3-5 minutes.
- Once the prawns are cooked, squeeze in the juice of 2 limes and stir in the fish sauce. Taste the soup and adjust the seasoning with salt and sugar if desired. If you’re opting for a creamier version, stir in the evaporated milk at this point.
- For an extra kick, toss in the lightly crushed bird’s eye chilies and the red Thai chilies. Allow the soup to simmer for another minute to infuse the heat.
- Ladle the soup into bowls and garnish with fresh sawtooth coriander or cilantro. Serve hot with lime wedges on the side for an added zing.
Notes
- Don’t overcook the prawns; they become rubbery if cooked too long.
- Adjust the lime juice and fish sauce according to your taste preference; start with less and add more if needed.
- Use fresh ingredients for the best flavor; dried herbs and pastes can change the overall taste.
- Don’t skip the sugar—it's crucial for balancing the flavors.
