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Tom Yum Goong, Thailand’s iconic spicy shrimp soup, is a dish that awakens the senses with its vibrant flavours and aromatic ingredients. This soup is a culinary symphony of spicy, sour, salty, and slightly sweet elements, each layer offering a unique taste experience.
Known for its invigorating and refreshing qualities, Tom Yum Goong is a beloved staple in Thai cuisine that reflects the complexity and harmony of flavours Thai food is famous for.
What Is Tom Yum Goong?
Tom Yum Goong is a traditional Thai soup made with shrimp and infused with bold, fragrant herbs. “Tom” means to boil, “Yum” refers to the classic spicy and sour Thai flavour profile, and “Goong” means shrimp. This dish perfectly combines earthy herbs like lemongrass and galangal with spicy Thai chilies, all simmered in a rich broth.
Often served with jasmine rice, Tom Yum Goong is enjoyed for its light yet flavourful broth that’s simultaneously comforting and invigorating.
Typically, the soup is served steaming hot, with each ingredient carefully layered to create a balanced profile. The shrimp adds a subtle sweetness, while the fresh herbs and spices bring a bold kick that leaves a lingering warmth.
Ingredients and Taste
The ingredients in Tom Yum Goong are carefully chosen to create its distinctive, complex flavour. Fresh shrimp is the star, giving the soup a naturally sweet and delicate seafood base.
Lemongrass, galangal, and kaffir lime leaves are the essential aromatics, lending a citrusy brightness and an earthy depth that forms the foundation of the dish. Thai bird’s eye chilies add heat, while shallots and garlic enhance the savoury notes.
The broth is typically flavoured with fish sauce, which provides a salty umami flavour, and fresh lime juice, giving it a tangy, refreshing quality. Sometimes, a splash of evaporated milk or coconut milk is added to create a creamy, richer texture.
The result is a soup that’s incredibly balanced; spicy, sour, and aromatic, with the shrimp providing a tender, juicy bite in each spoonful.
A Taste of History
Tom Yum Goong has roots that stretch back centuries, originating as a simple yet flavourful soup enjoyed by Thailand’s riverside communities. In the past, villagers would use freshly caught shrimp and local herbs to create a warming meal that was easy to prepare but full of flavour.
Over time, Tom Yum evolved, with regional variations introducing new ingredients while maintaining the core elements of spiciness, sourness, and aroma that define the dish.
Today, Tom Yum Goong is enjoyed worldwide, recognized for its unique flavour profile that reflects Thailand’s rich culinary heritage. It’s more than just a popular soup, it’s a symbol of Thai culture, celebrated for its balance of fresh ingredients and bold flavours.
Whether you’re trying it in a bustling Thai street market or preparing it at home, Tom Yum Goong offers an invitation to experience the vibrant, aromatic world of Thai cuisine in every sip.
Tom Yum Goong (Spicy Shrimp Soup)
Serves: 4 people
Ingredients:
- 500g large shrimp, peeled and deveined (keep heads and shells for stock)
- 5 cups water
- 3 stalks lemongrass, cut into 2-inch pieces and lightly smashed
- 5 kaffir lime leaves, torn into pieces
- 1-inch piece galangal, sliced
- 4-5 Thai bird’s eye chilies, lightly smashed
- 200g mushrooms (straw or button), sliced
- 2 medium tomatoes, quartered
- 3 tbsp fish sauce (or to taste)
- 1.5 tbsp Thai roasted chili paste (nam prik pao)
- 1-2 tbsp fresh lime juice (adjust to taste)
- Fresh cilantro, chopped, for garnish
Directions
To begin, prepare the shrimp stock. In a large pot, add the shrimp heads and shells with 5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and discard the shells, reserving the clear broth for the soup.
Add the lemongrass, galangal, and kaffir lime leaves to the broth. Bring it back to a simmer over medium heat. Let the aromatics infuse for 5 minutes to develop a fragrant base, a signature of Tom Yum.
Add the bird’s eye chilies and sliced mushrooms to the simmering broth. Cook for about 3-4 minutes, until the mushrooms are tender but still slightly firm, adding a slight texture to the soup.
Add the quartered tomatoes to the soup, simmering for an additional 3-4 minutes until they soften and release their flavour, balancing the spiciness with a hint of sweetness.
Stir in the fish sauce and roasted chili paste (nam prik pao). Taste and adjust as needed, ensuring the soup has a balanced flavour of spicy, sour, and salty, a hallmark of Tom Yum.
Add the shrimp to the pot and cook for 2-3 minutes or until they turn pink and opaque. Avoid overcooking, as shrimp can quickly become tough and rubbery.
Remove the pot from heat and stir in the fresh lime juice, adjusting to taste for the perfect level of sourness. Lime juice should always be added off heat to preserve its fresh, bright flavour.
Ladle the Tom Yum Goong into bowls and garnish with chopped fresh cilantro. Serve immediately, pairing with steamed jasmine rice if desired, for a complete Thai dining experience. Enjoy the aromatic, layered flavors of this traditional Thai soup, perfect for bringing warmth and depth to the meal.
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