Tom Yum Goong (Spicy Shrimp Soup)
Tom Yum Goong is Thailand’s iconic spicy and sour shrimp soup, bursting with bold flavors from lemongrass, galangal, kaffir lime leaves, and fresh chilies. This version includes a creamy twist with evaporated milk and rich chili paste, creating a comforting, aromatic broth that perfectly complements tender prawns and mushrooms.
Ingredients
- 5 prawns (ideally fresh)
- 2 stalks lemongrass
- 6 Kaffir lime leaves torn
- ½ inch knob of galangal thinly sliced
- 100 g straw mushrooms halved
- ½ box evaporated milk (or fresh milk, optional for creamy version)
- 2-3 tbsp Thai chili paste (Nam Prik Pao)
- 1 handful bird’s eye chilies lightly crushed
- 6 pieces red Thai chilies sliced or left whole (for extra heat)
- 2 limes
- salt (to taste, optional)
- fish sauce (to taste)
- sugar (or to taste)
- fresh sawtooth coriander or cilantro (to garnish)
Instructions
Prepare the broth:
- Bring a pot of water to a boil over medium-high heat. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Simmer for a few minutes until aromatic.
Cook the mushrooms and prawns:
- Add the straw mushrooms and cook until almost tender. Then add the fresh prawns and cook just until they turn pink and opaque. Be careful not to overcook the prawns.
Add chili paste and milk:
- Stir in the Thai chili paste (Nam Prik Pao) until fully dissolved. Pour in the evaporated milk (or fresh milk) and stir gently. Lower the heat to prevent a rolling boil.
Season the soup:
- Turn off the heat. Season with fish sauce, lime juice, and a small amount of sugar. Taste and adjust the flavor to your preference. The soup should be spicy, sour, and slightly salty.
Finish with heat and garnish:
- Lightly crush the bird’s eye chilies and stir them into the soup. Ladle the soup into serving bowls and garnish with chopped sawtooth coriander and extra torn kaffir lime leaves, if desired.
Notes
Optional: For a clear version (Tom Yum Nam Sai), omit the milk.
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