Tom Yum Goong
Shrimp Tom Yum Soup
This is probably the most famous Thai soup in the world. “Yum” in Thai translates to the balance point between hot, sour, salty, sweet and savory. This dish is most well known with shrimp but will work great with any protein or vegetables. Chili paste in soybean oil is the hero ingredient here and must be used without substitute.
Ingrediënten
- 4 cups Thai Chicken Stock
- 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
- 3 kaffir lime leaves torn
- 3 –5 thin slices galanga
- 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tips)
- 1 tsp granulated Chinese chicken powder
- 8 –10 medium shrimp either head-on and unpeeled or peeled and deveined (see Pro Tips)
- 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
- 4 –6 tbsp 60–90 ml fish sauce
- 4 –6 tbsp 60–90 ml fresh lime juice
- 3 tbsp 45 g chili paste in soybean oil
- ¼ cup 4 g cilantro leaves, for garnish
Instructies
- Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
- 8-L) saucepan.
- When the broth is simmering, add the chicken powder, shrimp and mushrooms and cook for 2 to 3 minutes, or until the shrimp are pink and almost cooked through.
- Turn the heat to low, then stir in the fish sauce, lime juice and chili paste.
- The chili paste is thick like honey and might need some help to break apart and incorporate into the soup.
- A whisk works great for this.
- Taste and adjust the soup.
- For more salt, add more fish sauce.
- If you are lacking acid, add more lime juice.
- Divide the soup between two bowls and garnish with the cilantro leaves.
Notes / Tips / Wine Advice:
Pro Tips: I love using head-on and unpeeled shrimp for this soup. It gives another layer of flavor and is just fun when you peel and eat the shrimp and get your fingers super messy.
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
