Cook and Scale
Tom Yum Goong (Hot and Sour Shrimp Soup)
4 servings · 35 min total
A punchy, aromatic Thai soup balancing fiery chilli, sour lime, and savoury fish sauce around plump shrimp and mushrooms.
Ingredients
- 1 l chicken stock
- 2 lemongrass, bruised and cut into pieces
- 5 galangal
- 4 kaffir lime leaves, torn
- 500 g shrimp, peeled and deveined, shells reserved
- 200 g button mushroom, halved
- 3 fresh chilli, bruised
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp chilli flakes
- 3 tbsp fresh cilantro, chopped
- 2 shallot, thinly sliced
- 1 tomato, cut into wedges
Contains: Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Build the shrimp stock — In a pot, simmer the chicken stock with the reserved shrimp shells for a few minutes to build flavor, then strain out the shells.
- 2.
Infuse the aromatics — Add the lemongrass, galangal, and kaffir lime leaves to the strained stock and simmer for 5 minutes until fragrant.
- 3.
Add mushrooms and chillies — Add the mushrooms, shallot, and bruised chillies and simmer for 4 minutes until the mushrooms soften.
- 4.
Cook the shrimp — Add the shrimp and tomato and cook for 3 minutes until the shrimp just turn pink and opaque. Remove from the heat.
- 5.
Season and serve — Stir in the fish sauce, lime juice, and chili flakes to taste, then top with cilantro and serve immediately, piping hot.