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Tom Yum Goong Recipe

Name: Chiang Mai Mississaugas Tom Yum Goong Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups water; 3 stalks fresh lemongrass stalks; 6 slices galangal (sliced); 6 leaves Makrut lime leaves (kaffir lime leaves); 1 whole shallot or small yellow onion (halved); 1 tsp shrimp paste (kapi); 3 whole fresh Thai red chilies; 4 whole bird's eye chilies (optional, for heat); 3 cloves garlic cloves; 8 oz button mushrooms or straw mushrooms (halved); 2 whole roma or plum tomatoes (quartered); 20 pieces large shrimp (peeled, deveined, tails on or off as preferred); 2 tbs fish sauce; 3 tbs fresh lime juice; 0.25 cups Cilantro (coriander) leaves; 1 tsp sugar; 0.25 cups optional: evaporated milk or coconut milk (for tom yum nam khon style)

Inspired by Chiang Mai Mississauga

Time30m

Serves4

Shrimp, shrimp paste, lemongrass, galangal, onion, Makrut, mushroom, coriander, tomatoes, chili

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Ingredients

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Broth base

6 cups water

3 stalks fresh lemongrass stalks

6 slices galangal (sliced)

6 leaves Makrut lime leaves (kaffir lime leaves)

1 whole shallot or small yellow onion (halved)

1 tsp shrimp paste (kapi)

Soup and aromatics

3 whole fresh Thai red chilies

4 whole bird's eye chilies (optional, for heat)

3 cloves Garlic cloves

8 oz button mushrooms or straw mushrooms (halved)

2 whole roma or plum tomatoes (quartered)

Protein

20 pieces large shrimp (peeled, deveined, tails on or off as preferred)

2 tbs Fish sauce

3 tbs Fresh lime juice

Finishing

1/4 cups Cilantro (coriander) leaves

1 tsp sugar

1/4 cups optional: evaporated milk or coconut milk (for tom yum nam khon style)

Method

Broth base

Pour 6 cups of water into a medium-large pot and bring to a gentle boil over medium-high heat.

Trim the lemongrass: remove outer tough layers, bruise the stalks with the back of a knife and cut into 2–3 pieces. Add the bruised lemongrass to the pot.

Add 6 slices of galangal and 6 Makrut lime leaves (slap the leaves between your hands first to release aroma) to the boiling water.

Add 1 halved shallot (or small yellow onion) and 1 teaspoon shrimp paste (kapi). Stir to dissolve the shrimp paste. Reduce heat so broth simmers gently for 10 minutes to infuse flavors.

Soup and aromatics

While the broth simmers, lightly crush 3 fresh Thai red chilies and 4 bird's eye chilies with the side of a knife (leave whole if you prefer less heat). Add the chilies and 3 smashed garlic cloves to the pot.

Add 8 oz halved mushrooms and 2 quartered tomatoes to the simmering broth. Simmer for 3–4 minutes until mushrooms begin to soften and tomatoes release some juice.

Taste the broth and skim any foam or impurities from the surface with a spoon.

Protein

Increase heat so the broth returns to a gentle simmer (not a rolling boil). Add 20 large shrimp (peeled and deveined). Cook until shrimp turn pink and curl, about 2–3 minutes depending on size.

Stir in 2 tablespoons fish sauce and 1 teaspoon sugar to season. Start with these amounts and adjust after adding lime juice.

Remove the pot from heat when shrimp are cooked through to avoid overcooking.

Finishing

Add 3 tablespoons freshly squeezed lime juice to the soup. Taste and adjust balance: add more fish sauce for saltiness, more lime for sour, or an extra teaspoon of sugar if desired.

If making the creamier nam khon version, stir in 1/4 cup evaporated milk or coconut milk now and warm gently (do not boil).

Ladle the tom yum into bowls, garnish with 1/4 cup cilantro leaves, and serve immediately with steamed jasmine rice if desired.