Authentic Thai Tom Yum Goong
ID: 8b4b3bd1...
An updated classic recipe for Thailand's famous hot and sour shrimp soup (Tom Yum Goong Nam Sai). It utilizes a rich, homemade shrimp stock infused with the essential tom yum herbs to create a vibrant, aromatic broth with a perfect balance of spicy, sour, salty, and savory flavors.
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🍳 Cooking Flow
Peel the shrimp, saving the heads and shells to sauté and simmer into a rich shrimp stock. → Prepare the tom yum herbs: bruise the lemongrass, slice the galangal, tear the makrut lime leaves, and crush the chilies. → Add the herbs, chilies, and oyster mushrooms to the boiling stock, simmering for 5 minutes to infuse. → Loosen the Thai chili paste in hot broth and add it to the pot along with the fish sauce. → Add the shrimp, cook for 30-50 seconds, then turn off the heat and stir in the lime juice and cilantro.
Cooking Steps
Brief Cooking Order
Peel the shrimp, saving the heads and shells to sauté and simmer into a rich shrimp stock. → Prepare the tom yum herbs: bruise the lemongrass, slice the galangal, tear the makrut lime leaves, and crush the chilies. → Add the herbs, chilies, and oyster mushrooms to the boiling stock, simmering for 5 minutes to infuse. → Loosen the Thai chili paste in hot broth and add it to the pot along with the fish sauce. → Add the shrimp, cook for 30-50 seconds, then turn off the heat and stir in the lime juice and cilantro.
Introduction
An updated classic recipe for Thailand's famous hot and sour shrimp soup (Tom Yum Goong Nam Sai). It utilizes a rich, homemade shrimp stock infused with the essential tom yum herbs to create a vibrant, aromatic broth with a perfect balance of spicy, sour, salty, and savory flavors.
Step 1
Twist off the heads and peel the shells from the shrimp, keeping them in a pot for making the stock. Peel, devein, and butterfly the shrimp.
Step 2
Heat a little oil in the pot with shrimp heads and shells. Sauté over medium-high heat, pressing on the heads to release the tomalley (shrimp fat). Add optional finely chopped daikon and onion for natural sweetness.
Step 3
Once the bottom of the pot begins to brown and turn aromatic, add water. Bring to a boil and simmer for 5 minutes. Strain out the shells and heads, ensuring you have about 4 cups of stock.
Step 4
Prepare the aromatics: Smash and slice the bottom half of the lemongrass stalks into chunks. Slice the galangal. Tear the makrut lime leaves to release their oils. Pound the Thai bird's eye chilies in a mortar and pestle.
Step 5
Bring the strained shrimp stock back to a boil. Add the lemongrass, galangal, makrut lime leaves, and crushed chilies to the pot.
Ingredients List
Important Notes
Tomalley Extraction: Pressing on the shrimp heads during sautéing is key to releasing the tomalley, which gives the broth a beautiful orange color and rich seafood umami.
Herbs are Infusions: Lemongrass, galangal, and kaffir lime leaves are too tough to eat. They are left in the soup for presentation but should not be consumed.
Never Boil Lime Juice: Always turn off the heat before adding fresh lime juice. Boiling lime juice destroys its bright aroma and can make the soup bitter.
Adjust Sweetness Carefully: Thai chili paste (Nam Prik Pao) brands vary in sweetness. Taste-test the soup first before deciding whether to add additional sugar.
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