Tom Yum Soup with Shrimp (Tom Yum Goong)

Tom Yum Soup with Shrimp (Tom Yum Goong)

Ingredients:

• Soup Base:
  • 4 cups chicken or seafood broth
  • 1 cup coconut milk (optional for Tom Kha-style)
  • 2 stalks lemongrass, cut into 3-inch pieces and bruised
  • 4-5 kaffir lime leaves, torn into pieces
  • 2-inch piece galangal or ginger, sliced
  • 2-3 Thai chilies, sliced (adjust for spice level)
  • 2 tablespoons Thai red curry paste
• Main Ingredients:
  • 200-250g shrimp (peeled and deveined)
  • 1 cup mushrooms, sliced (e.g., oyster or button mushrooms)
  • 1/2 cup red bell pepper, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
• Garnish:
  • Fresh cilantro leaves
  • Lime wedges
  • Optional: Cooked rice or rice noodles (to make it more filling)

Instructions:

1. Prepare the Broth:
   • In a large pot, bring the broth to a gentle boil.
   • Add lemongrass, kaffir lime leaves, galangal (or ginger), and Thai chilies. Simmer for 5-10 minutes to infuse the flavors.
2. Build the Flavor:
   • Stir in the red curry paste and coconut milk (if using). Mix well until the paste dissolves.
   • Add the mushrooms and bell pepper. Simmer for another 5 minutes until slightly softened.
3. Cook the Shrimp:
   • Add the shrimp to the pot and cook for 2-3 minutes until pink and opaque.
4. Season the Soup:
   • Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning, balancing the salty, sour, and spicy flavors.
5. Serve:
   • Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges for added zing.

This authentic Tom Yum soup is a vibrant and comforting dish. It’s perfect on its own or served with steamed jasmine rice or rice noodles. Let me know if you’d like any substitutions or variations