An iconic hot and sour soup of central Thai cuisine, tom yum combines aromatic herbs such as lemongrass and galangal with the characteristic Thai balance of sour, spicy and salty.
Thai
Tom Yum Goong
Thai Tom Yum Goong - Spicy and Sour Prawn Soup, Authentic Step by Step Recipe.
- thailand
- soup
- Light
- High protein
- Low fat
- easy
- gluten
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 22 g
- Carbohydrates 10 g
- Fat 6 g
Story behind the dish
Preparation
Tom Yum Goong is a Thai preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh shrimp with heads.
- Have ready: 2 stems of citronella (lemongrass).
- Have ready: 4 kaffir lime leaves.
- Have ready: 3 slices of galangal.
- Have ready: 3 Thai chilies.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel the shrimp and reserve the heads and shells for the broth.
Peel the shrimp and reserve the heads and shells for the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the peels in a pot with a little oil until…
Sauté the peels in a pot with a little oil until they take color, cover with water and boil for 10 minutes, strain. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Add the chopped lemongrass to the broth.
Add the chopped lemongrass, galangal and kaffir lime leaves to the broth, boil for 5 minutes. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Add the mushrooms and shrimp
Add the mushrooms and prawns, cook for 3-4 minutes until the prawns are pink. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Remove from the heat and add the lime juice
Remove from the heat and add the lime juice, fish sauce and chili paste. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the acid-spicy-salty balance and serve with fresh cilantro
Adjust the acid-spicy-salty balance and serve with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Add the lime juice off the heat so it doesn't become bitter.
- Adjust the spiciness with the amount of chili according to your tolerance.
Variations
- Tom yum nam khon (creamy version with coconut milk)
- Tom yum chicken
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