Tom Yam Goong (Thai Hot & Sour Soup)
Submitted by ash
Authentic Tom Yam Goong, Thailand’s legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird’s eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minIf Thai cuisine had a national soup, this would be it. Tom Yam Goong hits you with a wave of sour lime, salty fish sauce, and searing bird’s eye chili heat all at once.
Lemongrass and torn kaffir lime leaves steep in a light broth, building an aromatic base that smells like a Thai herb garden. Plump shrimp cook in just two minutes, staying tender and sweet against all that bold flavor.
Straw mushrooms and firm tomato wedges round things out, and a scatter of fresh cilantro and pak chee farang on top seals the deal. This soup is meant to wake you up.
Kitchen Tips
- The lemongrass and lime leaves are for flavor, not eating. Leave them in the bowl for presentation but warn your guests to work around them
- Bird’s eye chilies are no joke. Six will give you serious heat. Start with three if you’re not sure about your spice tolerance
- Add the tomato at the very end and just heat it through. You want it firm and fresh, not stewed into mush
- Pak chee farang (long coriander) can be tricky to find. Extra cilantro is a fine stand-in, or check Vietnamese markets where it’s sold as ngo gai
Ingredients
Directions
Some Asian markets now carry bags of pak chee farang leaves.
If you can’t get them, omit, or add a little more cilantro.
In some markets they are labled with their Vietnamese name, ngo gal.
Place water in 3-quart saucepan.
Add lemon grass, line leaves and shallot and bring to boil.
Add chiles and shrimp.
Cook 2 minutes.
Add straw mushrooms, lime juice, fish sauce and salt.
Add tomato and cook just until heated, not soft.
Turn unstrained soup into serving bowl.
(Do not eat lemon grass and lime leaves.)
Top with pak chee farang and cilantro leaves.
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