Tom Yum Goong (Hot and Sour Shrimp Soup)

ต้มยำกุ้ง

Tom Yum Goong (Hot and Sour Shrimp Soup)
Rating:
Your rating: None Average: 4.4 (9 votes)
Author: tum
Date: 6-4-10
Servings: 4
Prep Time: 30 minutes
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Our recipe for Tom Yum Goong (ต้มยำกุ้ง) is simple and delicious.

Recipe Ingredients:

  • 4 cups of water
  • 4 two-inch pieces of lemongrass, bruised and smashed
  • 3 one-inch slices fresh galangal root, smashed
  • 3 fresh kaffir lime leave
  • 1 tablespoon tamarind paste
  • 1 tablespoon fish sauce
  • 3/4 pound shrimps, de-veined
  • 6 fresh phrik khi nu(พริกขี้หนู), or 1 small habanero, cut into ¼ inch strips (add more if desired)
  • 1/2 small white onion, cut ¼ inch slices
  • 2 tablespoon nam prik pao (or siracha sauce)
  • 1 16 ounce can straw mushrooms, drained and rinsed
  • 1 small ripe tomato, cut into wedges 1/4 inch thick
  • 1 small lime, squeezed
  • 2 sprigs fresh cilantro, chopped

Recipe Steps:

  • In a large stockpot, bring water, lemongrass, galangal, kaffir lime leaf to a boil over high heat. As the water is boiling, add fish sauce and tamarind paste. Boil until tamarind paste is melted.
  • Add the onion, nam prik pao, and straw mushrooms. Boil for 5 minutes.
  • Add the shrimp. When the shrimp is nearly cooked add the chili peppers (phrik khi nu - พริกขี้หนู) and tomatoes. Turn off the heat.
  • Drizzle in the lime juice. At this point, you may want to add more fish sauce or more nam prik pao.
  • When you are ready to serve, ladle soup into a bowl and garnish with cilantro.

Serving Size: 4
Preparation Time: 30 minutes

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Your rating: None Average: 4.4 (9 votes)
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