Tom Yum Goong Soup

Tom Yum Goong Soup

By Kenneth Bargers

The world-famous Thai soup is quick and easy to make. It’s spicy and sour and bursting with flavor!

Ingredients

• 8 cups shrimp stock, seafood stock, or unsalted chicken stock

• 1 lb medium or large shrimp, peeled and deveined

• 2 stalks lemongrass, smashed and cut into 1-2 inch pieces

• 12 lime leaves, fresh or dried, torn into chunks

• 10 slices of galang al, or ginger root

• 5-7 Thai chilis, to taste, bruised and cut into large pieces

• 4-6 cups oyster mushrooms, or straw mushrooms, tear into bite size pieces

• ½ cup Thai chili paste

• 6 tbsp fish sauce

• 1 cup fresh lime juice

• 2 tsp sugar

• *Cilantro leaves to garnish serving bowls

Prepare the finishing sauce – in a small bowl combine lime juice, fish sauce, chili paste and sugar, stir and set aside until ready.

In a large cooking pot, add the stock, lemongrass, lime leaves, galangal and chilis. Bring to a boil and let it boil for about 5 minutes. At this point you can remove the lemongrass, lime leaves and galangal since they are not eatable, or you can leave in for presentation. Add the mushrooms and bring the soup back to a boil. Add the shrimp and when the soup just starts to bubble turn off the heat and let the shrimp completely cook, usually about 1-2 minutes.

Add the finishing sauce, stir thoroughly, taste and adjust flavor to your personal preference. Serve immediately and top with cilantro leaves.

Source: I doubled the ingredients to this excellent recipe from Pailin Chongchitnant.