Thai Tomyum Gung

Tom Yum Gung (sometimes spelled Tom Yam or Tomyum) is the most famous of all Thai soups, a sharp, fragrant broth that hits every part of your palate at once. The word “tom” means boiled, “yum” means mixed, and “gung” is shrimp. Put together, it’s a shrimp soup where every flavor stays distinct rather than blending smooth.

The aromatic trinity of lemongrass, kaffir lime leaves, and fresh chili is what makes Tom Yum unmistakable. Lemongrass gets bruised and added at the start to release its citrus oils into the broth. Kaffir lime leaves go in late because their perfume is delicate and fades quickly. Fresh lime juice and fish sauce stir in off the heat to keep their punch intact.

Enoki or straw mushrooms bring a soft, silky bite that balances the heat.

Kitchen Tips

• Bruise the lemongrass stalks with the back of a knife before adding. It releases more aromatic oils.
• Tear, don’t slice, the kaffir lime leaves. Torn edges give off more flavor into the broth.
• Add the lime juice and fish sauce off the heat. Boiled lime juice goes bitter.
• Do not overcook the shrimp. They need just 2 to 3 minutes to turn pink and curl.

Variations

• Add ½ cup of coconut milk at the end to make this Tom Kha Gung instead.
• Toss in halved cherry tomatoes with the mushrooms for color and sweetness.
• Swap shrimp for chicken (Tom Yum Gai) or fish (Tom Yum Pla).