Tom Yum Goong Recipe

Prepare aromatics

Bruise the lemongrass by hitting the stalks with the back of a knife and cut into 2-inch pieces. Slice galangal into thin rounds, halve the shallots, tear kaffir lime leaves, and crush or slice the bird's eye chilies (remove seeds if you want less heat).

In a medium-large pot, bring 6 cups water or low-sodium chicken stock to a gentle boil over medium-high heat.

Add the sliced galangal, bruised lemongrass pieces, torn kaffir lime leaves and halved shallots to the pot. Reduce heat to medium-low and simmer uncovered for 8–10 minutes to infuse the broth with aromatics.

After the broth has simmered and is fragrant, strain out the larger pieces of galangal and lemongrass if preferred for a clear soup (optional). Return broth to a gentle simmer.

Add the mushrooms to the simmering broth and cook 2–3 minutes until slightly softened.

Add the halved cherry tomatoes and continue to simmer 1–2 minutes until they begin to soften.

Add the tiger prawns to the simmering broth and cook until they are pink and opaque, about 2–4 minutes depending on size. Avoid overcooking.

Lower the heat to off or very low. Stir in the fish sauce, palm sugar, and optional Thai chili paste (nam prik pao) if using. Taste the broth and adjust seasoning: it should be a balance of salty (fish sauce), sour (lime), sweet (sugar) and spicy (chilies).

Remove pot from heat. Add the fresh lime juice and stir to combine. If you prefer the creamy Tom Yum Nam Khon style, stir in the optional 1 tablespoon evaporated milk or coconut milk now.

Ladle the hot soup into bowls, making sure to distribute prawns, mushrooms and tomatoes evenly.

Garnish each bowl with chopped cilantro leaves and a drizzle of chili oil or a few thin slices of fresh red chili if desired. Serve immediately with steamed jasmine rice on the side if you like.