Authentic Thai Tom Yum Goong (Spicy Shrimp Soup)

Name: Authentic Thai Tom Yum Goong (Spicy Shrimp Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 6 cups chicken or vegetable broth; 1 pound large shrimp, peeled and deveined; 2 stalks lemongrass, trimmed and bruised; 4 slices galangal (or ginger if galangal is unavailable); 4 kaffir lime leaves, torn; 2-3 Thai chilies, crushed (adjust to your heat preference); 1/2 cup straw mushrooms, halved; 3 tablespoons fish sauce; 3 tablespoons fresh lime juice; 1 teaspoon sugar; 1/4 cup fresh cilantro, chopped, for garnish

fromcookingbycarla.com cookingbycarla.com/authentic-tom-yum-soup-recipe

Make authentic Thai Tom Yum Goong, a hot and sour soup, easily at home. This recipe focuses on the clear broth style, using traditional herbs for a vibrant, restaurant-quality flavor.

35 min

cook 20 min

Thai

Ingredients

Instructions

Pour the broth into a medium pot and bring it to a simmer over medium heat.
Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and crushed chilies to the broth. Let this simmer for 10 minutes to infuse the flavors. This step creates the authentic Asian soup base.
Add the mushrooms to the pot and cook for 2 minutes.
Add the peeled shrimp. Cook until the shrimp turn pink and opaque, about 2 to 3 minutes. Do not overcook.
Remove the pot from the heat. Remove and discard the lemongrass, galangal, and lime leaves, as they are tough to eat.
Stir in the fish sauce, fresh lime juice, and sugar. Taste the broth and adjust the seasoning to achieve the right balance of hot, sour, and salty.
Ladle the Tom Yum Goong into bowls. Garnish generously with fresh cilantro before serving. This quick Thai soup is best served immediately.

Nutrition

Serving Size: 1.5 cups
Calories: 150 calories
Sugar Content: 4
Sodium Content: 750
Fat Content: 3
Saturated Fat Content: 0.5
Unsaturated Fat Content: 2.5
Trans Fat Content: 0
Carbohydrate Content: 10
Fiber Content: 1
Protein Content: 22
Cholesterol Content: 180