Tom Yum Goong or shrimp is one of the most famous soups of Thai cuisine and usually made with prawns. The words are derived from two Thai words, “tom” refers to the boiling process, while “yum” refers to a Thai spicy and sour salad. Tom Yum is described its distinct hot and sour flavors with fragrant spices and herbs such as lemongrass, kaffir lime leaves, and galangal. These herbs are normally left in the soup because they are very tough to eat.
I prefer tom yum goong nam sai, which is a clear broth and lighter soup, while tom yum goong nam khon is the creamy version that added coconut or evaporated milk. This soup is from my family recipe and normally we don’t add lime juice and chilies in the pot. But we just add these ingredients later into an individual bowl. I prefer this way because I like sour but do not like too much spicy. If you like spicy taste please feel free to add chilies into the soup while cooking. Let’s get started ka!
Ingredients: Serves 4
1 1/2 cups shrimp, peeled, deveined, and keep the shells and heads to make a shrimp stock
6 cups shrimp stock or water
3 lemongrass stalks, cut into 1-inch pieces
6 kaffir lime leaves, torn
6 sliced galangal
1 shallot, quartered
2 tomatoes, quartered
1 onion, quartered
1 carrot, sliced
1 cup or 1/2 pound oyster mushrooms, cut into bite-sized pieces
8 oz whole white mushrooms, quartered
1 1/2 tablespoons fish sauce
1 teaspoon salt
cilantro for garnish
lime juice, fish sauce, and chopped or sliced chilies for serving, depending on your taste
cooked jasmine rice for serving
Instructions
How to make a shrimp stock
Rinse shrimp shells and heads under cold water and place them in the stockpot. Pour water and salt. Bring to a boil and lower the temperature to simmer the stock about 20 minutes or until turn pink. Skim the impurities that rise to the surface with a ladle or spoon and drain it.
In a large pot, pour the shrimp stock, lemongrass, kaffir lime leaves, galangal into the pot. Bring to a boil over medium heat until smell fragrance from the herbs. Add onion, carrot, and tomatoes until they are tender. Add mushrooms and bring the soup to a boil. Stir in shrimp for few seconds until turn pink and then add fish sauce and turn off the heat. Adjust the seasoning. You can add lime juice and sliced chilies into the pot or in an individual bowl. Ladle the soup into a bowl and garnish with cilantro leaves. Serve hot with steamed jasmine rice. You also can make this soup in advance and then add shrimps and mushrooms whenever you are ready to eat. Enjoy ka!
 |
| Love it! |
Lada's Kitchen 