Tom Yum Goong

1. 1

   Prepare the shrimp stock

   If using head-on, shell-on shrimp, peel and devein the shrimp, reserving the heads and shells. In a pot, bring 1 liter of water to a boil, add the shrimp heads and shells, and simmer for 10 minutes to create a flavorful stock. Strain and discard the shells. If using pre-peeled shrimp, simply bring 1 liter of water to a boil.

   10m

   Tips:

   • • Shrimp heads and shells add incredible depth to the broth
   • • Don't skip this step if you have shells available
2. 2

   Prepare the aromatics

   While the stock simmers, prepare your aromatics. Trim the bottom end of the lemongrass stalks and smash them with the side of a knife or cleaver, then cut into 1-inch pieces. Peel and smash the galangal slices. Tear the makrut lime leaves. Peel and smash the shallots. Smash the Thai chilies (leave them whole or slice lengthwise if using jalapeños). Keep these aromatics in large pieces as they are not meant to be eaten.

   5m

   Tips:

   • • Smashing the aromatics releases their essential oils and flavors
   • • Large pieces make them easy to identify and avoid eating
   • • Do not substitute ginger for galangal - the flavor is distinctly different
3. 3

   Infuse the broth with aromatics

   Add the lemongrass, galangal, makrut lime leaves, shallots, and chilies to the boiling stock. Let them simmer for 5-7 minutes to infuse the broth with their aromatic flavors. The kitchen should smell wonderfully fragrant at this point.

   7m

   Tips:

   • • This infusion is key to authentic Tom Yum flavor
   • • The broth should be actively simmering but not rolling boil
4. 4

   Add mushrooms and tomatoes

   Add the torn or halved mushrooms and halved cherry tomatoes to the broth. Cook for 2-3 minutes until the mushrooms are tender and tomatoes start to soften.

   3m

   Tips:

   • • Straw mushrooms are most authentic but oyster mushrooms work beautifully
   • • Don't overcook the tomatoes - they should maintain some structure
5. 5

   Season the soup

   Add the Thai chili paste (nam prik pao), stirring well to dissolve it into the broth. This gives the soup its characteristic depth and slight oiliness. Add fish sauce starting with 3 tablespoons. Add sugar (1-2 teaspoons) to balance the flavors. Taste and adjust - the soup should be bold, with a balance of spicy, salty, and slightly sweet notes at this stage.

   2m

   Tips:

   • • Nam prik pao is essential for authentic Tom Yum - don't skip it
   • • Taste before adding lime juice to gauge the base flavor
   • • You can always add more fish sauce but can't take it away
6. 6

   Cook the shrimp

   Add the prepared shrimp to the soup. Cook for 2-3 minutes until the shrimp turn pink and are just cooked through. Do not overcook as they will become rubbery. Turn off the heat immediately once the shrimp are done.

   3m

   Tips:

   • • Shrimp cook very quickly - watch them carefully
   • • They're done when they turn pink and form a C-shape
   • • Overcooked shrimp are tough and chewy
7. 7

   Add lime juice and final seasoning

   Turn off the heat completely. Add 4-5 tablespoons of fresh lime juice and stir. Taste the soup - it should now be balanced between spicy, sour, salty, and slightly sweet. Adjust with more lime juice for sourness, fish sauce for saltiness, or sugar for sweetness. For the creamy version (nam khon), stir in the evaporated milk at this stage.

   2m

   Tips:

   • • Always add lime juice after removing from heat to preserve its fresh, bright flavor
   • • Fresh lime juice is non-negotiable - bottled won't give the right flavor
   • • If making creamy version, use evaporated milk (traditional) rather than coconut milk
8. 8

   Garnish and serve

   Ladle the soup into serving bowls, ensuring each portion gets shrimp, mushrooms, and some of the aromatics (though remind diners not to eat the large pieces of lemongrass, galangal, and lime leaves). Garnish generously with fresh cilantro or sawtooth coriander. Serve immediately while hot.

   1m

   Tips:

   • • Tom Yum is best served fresh - shrimp don't reheat well
   • • Warn guests that the aromatics are for flavor only, not for eating
   • • Serve with jasmine rice on the side to balance the spicy, sour flavors

• •The 'Tom Yum Trinity' (lemongrass, galangal, makrut lime leaves) is essential - don't substitute
• •Use the freshest shrimp you can find; head-on, shell-on shrimp make the best stock
• •Balance is key: adjust the spicy (chilies), sour (lime), salty (fish sauce), and sweet (sugar) to your taste
• •Add lime juice after turning off heat to preserve its bright, fresh flavor
• •Thai chili paste (nam prik pao) adds depth and complexity - it's a key ingredient
• •Keep aromatics in large pieces so diners can easily identify and avoid eating them
• •For an authentic creamy version, use evaporated milk, not coconut milk
• •Serve immediately - Tom Yum doesn't reheat well due to the shrimp
• •Store leftovers in the refrigerator for no more than one day
• •Use good quality fish sauce - it's the primary seasoning ingredient

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Tom Yum Goong is one of Thailand's most internationally recognized dishes and a source of national pride. The name translates to 'boiled' (tom) 'mixed' (yum) 'shrimp' (goong). While its exact origins are debated, Tom Yum is believed to have originated in Central Thailand, with strong connections to the Chao Phraya River basin where freshwater prawns were abundant. The soup exemplifies the core principles of Thai cuisine: balancing hot (spicy), sour, salty, and sweet flavors in harmony. Tom Yum gained international prominence in the late 20th century as Thai restaurants spread globally. In Thailand, it's considered comfort food and is commonly eaten at home, street stalls, and restaurants alike. The dish was elevated to cultural icon status when Thailand attempted to register Tom Yum Goong with UNESCO as an intangible cultural heritage. The soup is also celebrated annually during the Tom Yum Goong Festival in Bangkok.

Authentic Tom Yum Goong relies on the 'Tom Yum Trinity' of fresh lemongrass, galangal (not ginger), and makrut lime leaves - these three aromatics are non-negotiable and give the soup its distinctive Thai character. The use of nam prik pao (Thai roasted chili paste) is essential for achieving the authentic depth and slight oiliness of the broth; many Western adaptations omit this crucial ingredient. Traditional recipes use fresh Thai bird's eye chilies for heat rather than chili flakes or powder. The balance of flavors is paramount: it should be boldly spicy from chilies, tangy-sour from lime juice, salty from fish sauce, with just a hint of sweetness from sugar to round out the flavors. Fresh lime juice must be added at the end, off heat, to preserve its bright, fresh flavor. Head-on, shell-on shrimp are preferred for making a rich stock that forms the foundation of the soup. The creamy version (nam khon) traditionally uses evaporated milk, not coconut milk, contrary to popular Western belief. Importantly, the large pieces of aromatics (lemongrass, galangal, lime leaves, shallots) are meant to flavor the soup but not be eaten - they should be left in the bowl. Authenticity also means serving the soup immediately, as it doesn't reheat well and is best enjoyed fresh and hot.