Tom Yum Goong is a renowned Thai soup that originates from the Central region of Thailand. It’s celebrated for its vibrant, spicy, and sour flavors, often made with shrimp and fragrant herbs. This dish is a perfect representation of Thailand's love for bold and aromatic cuisine.
---
#### Ingredients (Serves 4):
- 10 large shrimp (peeled and deveined, tails on)
- 4 cups chicken or vegetable stock
- 3 stalks lemongrass (cut into 2-inch pieces, bruised)
- 4 kaffir lime leaves (torn into pieces)
- 2-inch piece of galangal (sliced)
- 4-5 Thai chilies (crushed, adjust to taste)
- 200g mushrooms (sliced, such as straw or button mushrooms)
- 2-3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon sugar (optional, to balance flavors)
- 2 medium tomatoes (quartered)
- 1 small onion (sliced)
- 2 tablespoons Thai chili paste (optional, for added richness)
- Fresh coriander leaves (for garnish)
---
#### Instructions:
1. **Prepare the Broth**:
In a large pot, bring the chicken or vegetable stock to a boil. Add the lemongrass, kaffir lime leaves, galangal, and crushed Thai chilies. Let it simmer for 5-7 minutes to infuse the flavors.
2. **Add Vegetables**:
Stir in the mushrooms, tomatoes, and onion. Cook for another 3-4 minutes until the vegetables begin to soften.
3. **Cook the Shrimp**:
Add the shrimp to the pot and simmer for 2-3 minutes, or until they turn pink and are fully cooked.
4. **Season the Soup**:
Add fish sauce, lime juice, and sugar (if needed) to balance the flavors. Stir in the Thai chili paste if you prefer a richer, spicier version of the soup. Taste and adjust seasoning as desired.
5. **Garnish and Serve**:
Ladle the soup into bowls and garnish with fresh coriander leaves. Serve hot, with jasmine rice on the side if desired.
---
Tom Yum Goong is more than just a soup; it’s a sensory experience that balances heat, tanginess, and savoriness in every spoonful.