Traditional Thai Dishes
Thai Tom Yum Goong
Prepare an authentic Thai Tom Yum Goong: an aromatic soup of shrimp, mushrooms, and citrus herbs, with the characteristic balance between acidity, spiciness, saltiness, and a delicate creamy touch of evaporated milk and roasted chili paste.
This version of Tom Yum Goong nam khon starts with a broth made from shrimp heads and shells. Lemongrass, galangal, and makrut lime leaves add depth and freshness, while nam prik pao gives the broth its orange color and toasted flavor.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of large shrimp or prawns with head and shell
- ✓1.5 liters of water
- ✓3 stalks of lemongrass, lemon balm, or citronella
- ✓40 g of fresh galangal
- ✓6 makrut lime leaves
- ✓3 shallots
- ✓6 red Thai chilies
- ✓250 g of oyster mushrooms
- ✓60 ml of fish sauce
- ✓30 g of Thai roasted chili paste nam prik pao
- ✓120 ml of unsweetened evaporated milk
- ✓80 ml of freshly squeezed lime juice
- ✓1 teaspoon of sugar
- ✓15 g of fresh cilantro
02
Step-by-step method
- 01
Separate the heads and shells from the shrimp, leaving the tails intact.
Separate the heads and shells from the shrimp, leaving the tails intact. Make a superficial cut along the back and remove the dark intestine. Reserve the cleaned shrimp in the refrigerator.
- 02
Place the heads and shells in a large pot, add the water, and bring to a boil over medium heat.
Place the heads and shells in a large pot, add the water, and bring to a boil over medium heat. Gently press the heads to release their juices and remove the foam that appears.
- 03
Cook the broth for about 15 minutes over medium heat
Cook the broth for about 15 minutes over medium heat. Do not prolong this time to avoid the shells imparting bitter flavors.
- 04
Remove the toughest outer layer of the lemongrass, cut the lower part into 4 cm pieces, and gently pound them with the flat side of a knife.
Remove the toughest outer layer of the lemongrass, cut the lower part into 4 cm pieces, and gently pound them with the flat side of a knife.
- 05
Slice the galangal into thin rounds
Slice the galangal into thin rounds. Tear the makrut lime leaves with your hands and remove their thicker central vein.
- 06
Peel the shallots and cut them in half
Peel the shallots and cut them in half. Gently pound the chilies to open them without crushing them completely. For a less spicy soup, leave them whole.
- 07
Clean the oyster mushrooms with a slightly damp cloth and separate them into medium strips following their fibers.
Clean the oyster mushrooms with a slightly damp cloth and separate them into medium strips following their fibers.
- 08
Strain the broth into another pot
Strain the broth into another pot. Gently press the shells to recover the liquid, discard the heads and shells, and return the broth to the heat.
- 09
Add the lemongrass, galangal, makrut lime leaves, shallots, and chilies to the broth.
Add the lemongrass, galangal, makrut lime leaves, shallots, and chilies to the broth. Simmer gently for 8 minutes.
- 10
Add the oyster mushrooms and cook for 4 minutes
Add the oyster mushrooms and cook for 4 minutes. Add the fish sauce and sugar.
- 11
Mix the nam prik pao paste with a ladle of hot broth until dissolved.
Mix the nam prik pao paste with a ladle of hot broth until dissolved. Pour the mixture into the pot and stir.
- 12
Add the evaporated milk and heat until the broth is hot again
Add the evaporated milk and heat until the broth is hot again, without confusing it with sweetened condensed milk.
- 13
Add the shrimp and cook for 2-3 minutes, depending on their size, until they are pink, opaque, and form a smooth curve.
Add the shrimp and cook for 2-3 minutes, depending on their size, until they are pink, opaque, and form a smooth curve. Avoid a violent boil.
- 14
Turn off the heat
Turn off the heat. Add the lime juice, first 60 ml and then the remaining 20 ml, stirring and tasting until the desired amount is incorporated.
- 15
Chop the cilantro coarsely, including the tender stems
Chop the cilantro coarsely, including the tender stems. Add half to the pot and reserve the rest for serving. Let the soup rest for 1 minute without reheating.
- 16
Serve the Tom Yum Goong very hot in deep bowls, distributing the shrimp and mushrooms and finishing with the reserved cilantro.
Serve the Tom Yum Goong very hot in deep bowls, distributing the shrimp and mushrooms and finishing with the reserved cilantro. The aromatics can be set aside while eating.
- Prepare the broth with the heads and shells, but do not boil them for more than 15 minutes to avoid bitter flavors.
- Use fresh or frozen galangal whenever possible; its flavor is different from ginger.
- Add the lime juice after turning off the heat to preserve its fresh aroma.
- Cook the shrimp only until they are pink and opaque. If they close forming a tight circle, they are probably overcooked.
- To reduce the spiciness, leave the chilies whole instead of cutting or opening them further.
- Use gloves or wash your hands very well after handling chilies and avoid touching your eyes.
- Lemongrass, galangal, and makrut lime leaves are used primarily to flavor the broth and are normally set aside while eating.