Tom Yum Goong Recipe

Prep ingredients

Trim and bruise the lemongrass: remove outer tough layers, slice stalks into 2–3 pieces and smash lightly with the side of a knife. Peel and slice galangal. Tear kaffir lime leaves to release oils. Smash chilies and halve the shallots.

In a medium to large pot, bring 6 cups water and 1 cup stock (if using) to a gentle boil over medium-high heat.

Add the prepared lemongrass, sliced galangal, torn kaffir lime leaves, smashed chilies and halved shallots to the pot. Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes to infuse the broth. Taste the broth for aromatics; simmer another 3–5 minutes if a stronger flavor is desired.

Remove and discard the large pieces of lemongrass and galangal (or leave some pieces for appearance if preferred).

Raise heat to medium-high so the broth is at a gentle simmer. Add mushrooms and cherry tomatoes. Simmer 2–3 minutes until mushrooms begin to soften.

Add the shrimp to the pot and cook 2–3 minutes, or until shrimp turn pink and are just cooked through. Avoid overcooking so shrimp remain tender.

Turn off the heat. Stir in fish sauce, lime juice, sugar and chili paste (if using). Taste and adjust seasoning: add more fish sauce for saltiness, more lime juice for sourness, or additional chilies for heat. Add up to 1/2 teaspoon salt only if needed (fish sauce is already salty).

Add chopped cilantro and sliced green onions to the soup. Let sit 1 minute to wilt the herbs slightly.

Ladle the Tom Yum into bowls, ensuring each bowl gets an even share of shrimp and vegetables. Serve immediately with steamed jasmine rice on the side if desired.