If you feel you may need some help ordering this Thai cuisine staple at a street stall, check out this infographic on how to order street food in Thailand. If you’ve had this soup before, you’ll know that it has an incredible taste that seems hard to mimic. Believe it or not, this flavorful soup is quite easy to make, it just depends on how authentic you want it to be.
Thai cooking is different from most Western styles of cooking and shopping for ingredients can be tricky. If anything, the hardest part about making Tom Yum Goong soup is finding the specific herbs and spices that replicate the authentic taste. If you happen to be living in or vacationing in Thailand, you’ll easily be able to gather these essential ingredients from a wet market or local store. If you live in abroad – particularly in the western world, however, the easiest way to find these key ingredients is at a nearby Asian specialty market.
Image credit: blog.seasonwithspice.com
Can’t wait to whip up a batch? On this post, I’ll be sharing a recipe that will enable you to make a delicious and most authentic Tom Yum Goong soup in your own kitchen! This version is one that you would most likely find if you bought it during a food tour in Bangkok. So, be sure to share and enjoy it with your friends and family!
-2 liters of water
-1 lbs. of shrimp
-1 or 2 chunks of galangal
-12 Thai chilis
-10 kaffir lime leaves
-4 stalks of lemongrass (or you can use frozen
-6 cloves of garlic
-2 white onions
-2 Roma tomatoes
-2 cups of oyster mushrooms
-2 teaspoons of sugar
-10-15 tablespoons of fish sauce (depending how salty and tangy you like you soup)
-13 limes (used to squeeze for fresh juice)
-Cilantro for garnish
How to prepare:
- First, you’ll want to boil the 2 liters of water. Many Tom Yum recipes found on-line claim that you should use chicken broth. While that’s very popular to do for soups in Western cultures, here in Thailand, we use water to make our own soup base.
- While waiting for the water to boil, it’s best to juice all the limes you want to use so you have them ready for immediate use later. When cutting the lemongrass, if you’re using freshly purchased stalks of lemongrass, cut the ends and peel them first. If you want to release the flavor, hit them with a hard kitchen tool. Then cut them one-inch diagonally.
- Next, you’ll want to cut up a big chunk of galangal root into small pieces. If you like a strong ginger-like flavor in your soup, feel free to cut up another chunk. Be sure to tear the kaffir leaves by hand so you can release its flavor. If you cut them with a knife, it won’t taste the same. Peel the 6 garlic cloves and cut up the Thai chilis in halves. Feel free to use more or less chili depending on how spicy you like your soup.
- Put all the prepped lemongrass, galangal, kaffir leaves, garlic cloves, and Thai chilis into the boiling pot of water. Allow for the spices to boil in the pot for 10 minutes. While you wait, prep your shrimp depending on how you purchased it in the store. Add them to the pot after the spices have boiled and turn down the heat on your stove to allow the ingredients to simmer.
- Add the oyster mushrooms and then your chopped Roma tomatoes and white onions. Be sure you chop the tomatoes and onions in big wedged chunks. Allow the soup to boil for 2-3 more minutes. Then, add your 10-15 tablespoons of fish sauce and 2 teaspoons of sugar. Boil for another minute, then check to see if the mushrooms and onions have softened.
- If they have softened, remove the soup from the stove allowing it to cool. You don’t want to overcook it. Next, add the desired amount of lime juice depending on how sour you like it to be. Then, you can chop up some cilantro and stir it into your very own Tom Yung Goong soup!
Once you’ve completed the above steps, you are ready to indulge in your delicious homemade Thai delicacy. Enjoy!
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