Recipe: Tom Yum Goong

Strange life events have led me to think of Tom Yum Goong as a comfort food when sick. This recipe and resulting soup don’t look like much but they pack a surprising amount of flavor and heat in a very unsuspecting way. If you have a cold, this soup take only 15 minutes to come together and does a good job of helping your body kill germs.

Tom Yum Goong

AuthorMab

Yields2 Servings

Ingredients
 3 3 stalks lemongrass, stripped and flattened
 4 cups chicken stock
 12 fresh or frozen Kaffir lime leaves
 1 cup mushrooms, diced
 2 tbsp roasted Thai chile paste (nam prik pao)
 8 oz shrimp
 1.50 tbsp fish sauce
 3 Thai chilies, stemmed and diced
 1 small onion, finely diced
 1 tbsp lime juice

Directions
1

Pour stock and onions into a medium sized saucepan and bring to a boil.

2

Add lemongrass and half the lime leaves, reduce heat to medium-low, and simmer until fragrant, about 5 minutes.

3

Remove and discard lemongrass and lime leaves and increase heat to high then stir in mushrooms and chili paste, and boil for 1 minute.

4

Add shrimp and fish sauce and cook until shrimp are just cooked through, about 45 seconds. Combine remaining lime leaves with chilies and lime juice in a serving bowl.

Adapted from Saveur

Ingredients

Ingredients
 3 3 stalks lemongrass, stripped and flattened
 4 cups chicken stock
 12 fresh or frozen Kaffir lime leaves
 1 cup mushrooms, diced
 2 tbsp roasted Thai chile paste (nam prik pao)
 8 oz shrimp
 1.50 tbsp fish sauce
 3 Thai chilies, stemmed and diced
 1 small onion, finely diced
 1 tbsp lime juice

Directions

Directions
1

Pour stock and onions into a medium sized saucepan and bring to a boil.

2

Add lemongrass and half the lime leaves, reduce heat to medium-low, and simmer until fragrant, about 5 minutes.

3

Remove and discard lemongrass and lime leaves and increase heat to high then stir in mushrooms and chili paste, and boil for 1 minute.

4

Add shrimp and fish sauce and cook until shrimp are just cooked through, about 45 seconds. Combine remaining lime leaves with chilies and lime juice in a serving bowl.

Tom Yum Goong

Leave a Reply

Your email address will not be published. Required fields are marked *