Thai Tom Yum Goong Soup
Bright, aromatic, and deeply comforting, Tom Yum Goong is a classic Thai soup known for its bold balance of spicy, sour, and creamy flavors.
Ingredients
- White beech mushrooms: 80g
- Cherry tomatoes: 40g
- Galangal: 20g, sliced
- Lemongrass: 70g, cut into sections
- Kaffir lime leaves: 8g, torn
- Bird’s eye chili: 8g, cut into sections
- Limes: 2
- Giant river prawns: 420g
- Cooking oil: 5g
- Chicken stock: 660g
- Coconut milk: 65g
- Tom Yum paste: 27g
- Fish sauce: 10g
Steps
1. Prepare the prawns: Trim off the antennae and legs, peel the prawns, and reserve 5–10 intact prawn shells for cooking.
2. Prep the aromatics: Cut the mushrooms, lemongrass, and chilies into sections. Dice the cherry tomatoes, slice the galangal, and tear the kaffir lime leaves into small pieces.
3. Build the prawn base: Add cooking oil and the reserved prawn shells. Stir-fry for about 2 minutes until fragrant and bright red. Pour in the chicken stock and bring to a boil. Simmer for 5 minutes, then remove and discard the shells.
4. Add mushrooms, cherry tomatoes, lemongrass, kaffir lime leaves, and chilies. Simmer for about 3 minutes to release their aroma. Stir in coconut milk and Tom Yum paste. Bring back to a gentle boil, then add the prawns.
5. Cook for about 3 minutes, until the prawns turn opaque and are just cooked through. Add fish sauce and stir well. Squeeze in fresh lime juice to taste, and serve immediately.
Tip: If peeling prawn shells feels challenging, use 3–5 prawn heads instead. Stir-fry and simmer them to build the base, then discard—the result is just as rich and aromatic.
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