Dom Yam Gung (Thai Shrimp Soup)
Submitted by mandros
A classic Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, galangal, coriander root, lime juice, fish sauce, and red chilies. Fragrant, spicy, and ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever had a bowl of Tom Yum at a Thai restaurant and wondered if you could make it at home, the answer is yes, and it’s surprisingly quick.
This aromatic broth starts with a paste of peppercorns and coriander roots, then gets infused with sliced lemongrass, galangal (Siamese ginger), and red chilies simmered in fish stock.
Shrimp go in and cook in minutes, then the whole thing gets seasoned with lime juice and fish sauce for that signature hot-sour-salty balance.
Finish with chopped coriander and serve steaming hot.
Chef Tips
- Use coriander roots if you can find them; they have a deeper, earthier flavor than the leaves and are essential for the paste
- Trim the tough outer layers of the lemongrass and slice only the tender bottom six inches for the best flavor
- Galangal (Siamese ginger) has a sharper, more citrusy bite than regular ginger; find it at Asian grocery stores
- Adjust the heat with the chilies and balance with more lime juice or fish sauce to taste
Ingredients
Directions
Purée peppercorns and coriander roots.
Trim root and tough layers from lemon grass.
Thinly slice first six inches.
Bring 2 cups of stock to boil.
Add coriander paste and simmer while adding lemon grass, ginger and shrimp.
Stir in remaining stock and bring to boil.
Season with lime juice, fish sauce and chilies.
Sprinkle servings with chopped coriander.
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