Tom Yum Goong Soup Recipe

prepare aromatics

Bruise the lemongrass by smashing the stalk with the flat side of a knife and trim to 3-4 inch pieces. Slice the galangal thinly. Rinse the kaffir lime leaves and stack them to slice into thin ribbons if desired (or leave whole). If you prefer less heat, leave the Thai chilies whole; for more heat, finely slice or lightly crush them.

Bring 2 cups of water or low-sodium chicken stock to a gentle boil in a small saucepan over medium-high heat.

Add the sliced galangal, bruised lemongrass, kaffir lime leaves, and whole or crushed Thai chilies to the pot. Reduce heat to medium-low and simmer gently for 6–8 minutes to infuse the broth.

Stir in 1 tablespoon Thai chili paste (nam prik pao) and simmer 1–2 minutes more to meld flavors and release color. Taste the broth for heat and adjust by removing a chili or simmering a minute longer if too strong.

Add the halved bella mushrooms to the simmering broth and cook 2–3 minutes until they begin to soften.

Add the giant prawns to the pot and cook 2–3 minutes until they turn opaque and curl (internal temperature ~120–130°F / 49–54°C for medium; cook until fully opaque for well-done). Avoid overcooking to keep prawns tender.

Turn off the heat. Immediately stir in 1 tablespoon fish sauce, 1½ tablespoons fresh lime juice, and ½ teaspoon sugar. Taste and adjust: add more lime for tang, fish sauce for saltiness, or a pinch more sugar if too sour.

Ladle the soup into a single serving bowl. Garnish with 2 tablespoons fresh cilantro leaves and the thinly sliced green onion stalk. If desired, provide extra lime wedges and sliced chilies at the table.

Serve hot. For best flavor, consume immediately while aromatics are bright; if reheating, warm gently to avoid overcooking shrimp.