Tom Yum Goong

Tom Yum Goong is perhaps the most famous Thai soup. A soup where the spicy and sour shines but where many underlying flavors make the soup balanced and complex. Despite this, it is very easy to cook at home.

The sacred trinity of Thai soups is the basis of Tom Yum, namely Lemongrass, Galangal and Lime Leaf. It is common to have these ingredients when serving the soup, even though they are not so good to bite into. I like to take them out before serving the soup, even though it looks more impressive if everything is in it.

Shrimps are the most common protein to have in, but you can of course have in almost anything when it comes to meat or tofu. Mushrooms are an important part of Tom Yum as well. As students we put in cheap button mushrooms but now we like to see what is available at the local Asian grocery stores.

A familiar and comforting taste for most Thais and a sure taste sensation for those who have not tried Tom Yum before. Try cooking this authentic but simple soup at home with our recipe.

Tom Yum Goong

Recipe by Just LagomCourse: MainCuisine: Thai

Servings

2-3

Servings

Ingredients

• 2 Thai chilies

• 5 slices of galangal

• 4 lime leaves

• 2 stalks of lemongrass (cut into big chunks)

• 1 bouillon cube

• 800 ml water

• 3 tbsp fish sauce

• 3 tbsp fresh lime juice

• 12 medium shrimps

• 1 tbsp chopped coriander

Instructions

• On medium high heat, add water into a pot, bring it to a boil and add in bouillon cube.
• Add in all the herbs – lemongrass, galangal, lime leaves (tear it before put it in).
• Add in chillies. If you don’t want it too spicy, add them whole. If you want it spicy, finely chopped it then add into the pot.
• Add in shrimps, once it is cooked, taste the soup. Season it until you find it tastes good, turn off the heat.
• Add in lime juice and chopped coriander. Serve it hot.