Allergens: Shellfish | Seafood | Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Friendly
Follow on Instagram: @simplycookingx

Tom Yum Goong (ต้มยำกุ้ง) is Thailand’s most celebrated soup, originating in Central Thailand and popularized in Bangkok’s vibrant food stalls. Its name derives from tom (to boil) and yum (to mix spicy and sour flavors), with goongmeaning shrimp. A harmonious balance of heat from Thai chilies, brightness from fresh lime juice and kaffir lime leaves, earthiness from galangal, and umami from fish sauce creates a broth that awakens the palate and soothes the soul. Traditionally served as a starter alongside rice, Tom Yum has become a global icon of Thai cuisine.

Ingredients (Serves 4)

• 500 g large shrimp, peeled, deveined, tails on
• 4 cups low-sodium chicken or seafood stock
• 2 stalks lemongrass, bottom 6 in sliced into 2 cm pieces & bruised
• 4–6 kaffir lime leaves, torn
• 1″ piece galangal, sliced
• 3–4 Thai bird’s-eye chilies, smashed (adjust to heat preference)
• 200 g straw or button mushrooms, halved
• 3 garlic cloves, smashed
• 2–3 tbsp fish sauce, to taste
• 2–3 tbsp fresh lime juice (about 2 limes)
• 1 tsp palm sugar (or granulated sugar)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Infuse the Broth: In a pot, bring stock to a gentle boil. Add lemongrass, galangal, kaffir lime leaves, chilies, and garlic. Simmer 5–7 minutes.
2. Add Mushrooms: Stir in mushrooms and cook 3 minutes until just tender.
3. Cook the Shrimp: Add shrimp and fish sauce. Poach 2–3 minutes until shrimp turn pink and opaque.
4. Adjust Seasoning: Remove from heat. Stir in lime juice and palm sugar. Taste and balance spicy, sour, and salty flavors.
5. Serve: Ladle into bowls, garnish with cilantro, and serve immediately—plain or with a side of steamed rice.

Dietary Substitutions & Allergen Swaps

• Low-Carb / Gluten-Free / Dairy-Free / Nut-Free: Recipe is naturally compliant—no swaps needed.
• Shellfish Allergy: Substitute chicken breast (cut into strips) or firm tofu; increase cooking time to 5 minutes.
• Vegetarian Version: Use vegetable stock, replace fish sauce with soy or tamari, and swap shrimp for sliced king oyster mushrooms.
• Heat Control: Reduce or omit chilies; garnish with thinly sliced red chili for milder bowls.

Chef’s Tips

• Maximum Aroma: Slightly crush lemongrass and chilies to release essential oils.
• Galangal vs. Ginger: Don’t substitute ginger; galangal gives a distinctive sharp, peppery note.
• Quick Prep: Freeze peeled shrimp tails-on; they cook straight from the freezer.

Wine Pairing

A semi-sweet Riesling Kabinett or off-dry Gewürztraminer complements the soup’s heat and citrus, while a crisp Sauvignon Blanc echoes its herbal notes.

Nutrition Information (Per Serving)

Estimates will vary based on exact ingredients and brands.

Frequently Asked Questions

Q: Can I make Tom Yum ahead?
A: Prep the broth base (Step 1) and refrigerate up to 24 hours. Reheat, then add mushrooms and shrimp just before serving.

Q: What’s the difference between Tom Yum Goong and Tom Kha?
A: Tom Kha uses coconut milk, creating a richer, creamier soup, whereas Tom Yum Goong is clear and boldly sour-spicy.

Q: How can I reduce sodium?
A: Use low-sodium stock and start with 1 tbsp fish sauce, adjusting to taste at the end.

Q: Can I cook this in a slow cooker?
A: Yes—add aromatics and stock, cook on low 2 hours, then stir in mushrooms and shrimp for final 30 minutes.

Q: What should I serve alongside?
A: Plain jasmine rice, a light green papaya salad, or Thai sticky rice for a more filling meal.

Embark on this Thai classic tonight—snap your Tom Yum Goong, tag me @simplycookingx with #GlobalCuisineSeries, and let’s spice up your kitchen!