Tom Yum Goong

Nutrition values are AI-estimated based on ingredients.

• 1.5 lbs shell-on head-on shrimp
• 2 stalks lemongrass
• 1 inch galangal
• 5-6 makrut lime leaves
• 3-5 Thai chilies
• Fish sauce
• Fresh lime juice
• Granulated sugar
• Thai chili paste (Nam Prik Pao)
• Sliced oyster mushrooms
• Fresh chopped cilantro
• Cooking oil
• 4 cups water

1. 1Prepare shrimp: remove heads and shells, peel, devein, and butterfly shrimp meat. Reserve heads and shells for stock.
2. 2Make shrimp stock: Sauté shrimp heads and shells in a little oil, optionally add daikon or onion, then add water and simmer to make about 4 cups of stock. Strain and set aside.
3. 3Prepare herbs: Smash and cut lemongrass, thinly slice galangal, bruise and tear makrut lime leaves. Pound Thai chilies in a mortar and pestle.
4. 4Assemble soup: Bring shrimp stock to a boil, then add prepared lemongrass, galangal, makrut lime leaves, and pounded chilies.
5. 5Add mushrooms and shrimp: Once fragrant, add sliced oyster mushrooms and then the prepared shrimp. Cook until shrimp are just done.
6. 6Season soup: Turn off heat, then add fish sauce, fresh lime juice, granulated sugar, and Thai chili paste (Nam Prik Pao). Taste and adjust seasoning.
7. 7Garnish and serve: Ladle into bowls and garnish with fresh cilantro.

These instructions are our analysis of the original video. Watch on YouTube →