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The most famous soup in Thai cuisine, featuring a vibrant balance of spicy, sour, and savory flavors. Infused with a 'trinity' of aromatic herbs—lemongrass, galangal, and kaffir lime leaves—this recipe uses fresh prawns and rich shrimp stock for an authentic taste.
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Simmer smashed lemongrass, galangal, lime leaves, and chilies in shrimp stock until aromatic. → Add oyster mushrooms and bring the broth back to a boil. → Briefly cook prawns for 15-30 seconds, then turn off the heat. → Season the soup with lime juice, fish sauce, chili paste, and sugar while the heat is off. → Garnish with cilantro and serve immediately.
Simmer smashed lemongrass, galangal, lime leaves, and chilies in shrimp stock until aromatic. → Add oyster mushrooms and bring the broth back to a boil. → Briefly cook prawns for 15-30 seconds, then turn off the heat. → Season the soup with lime juice, fish sauce, chili paste, and sugar while the heat is off. → Garnish with cilantro and serve immediately.
The most famous soup in Thai cuisine, featuring a vibrant balance of spicy, sour, and savory flavors. Infused with a 'trinity' of aromatic herbs—lemongrass, galangal, and kaffir lime leaves—this recipe uses fresh prawns and rich shrimp stock for an authentic taste.
Prepare the lemongrass by trimming the dry tops and bottoms, removing the outer layer, smashing it with the back of a knife to release oils, and cutting it into diagonal chunks.
Slice the galangal into thin rounds and bruise the kaffir lime leaves by tearing them roughly.
Lightly crush the Thai chilies to release their spice while keeping them in large enough pieces to be easily seen and avoided by diners.
Add the lemongrass, galangal, lime leaves, and chilies to the stock. Bring to a boil and simmer for a few minutes until the broth is highly aromatic.
While the broth simmers, prepare the oyster mushrooms by splitting large ones into bite-sized pieces, and clean the prawns by butterflying the backs.
The aromatic herbs (lemongrass, galangal, lime leaves) are for infusion only and should not be eaten.
Using a high-quality shrimp stock is the key to a deep, restaurant-quality flavor.
Always turn off the heat before adding lime juice; boiling lime juice can develop a bitter aftertaste.
Thai chili paste (Nam Prik Pao) is typically only used in the shrimp version (Tom Yum Goong) and adds a rich, smoky depth.
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