Tom Yum

Tom Yum Goong is one of the most well-known Thai recipes. Goong means “shrimp” in Thai, as the soup is usually made with shrimp. You can also make it with seafood such as squid or a combination of different seafood.
The main difference with Tom Kha is the use of coconut.

General

• Source: https://rasamalaysia.com/recipes/thai-recipes/
• Serve: 2
• The best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water. A good stock guarantees the great taste of Tom Yum. However, you can also make it with water or canned chicken stock.
• Another secret is the use of nam prik pao (Thai roasted chili paste). You can’t do without the aromatics: galangal, lemongrass, kaffir lime leaves and bird’s eye chilies.
• To make Bangkok-style Tom Yum which is creamier and whiter in color, add a few tablespoons of evaporated milk to the soup

Ingredients

• 12 oz. (350 g) shrimp or tiger prawn, head-on and shell-on
• 2 1/2 cups shrimp stock (preferred), canned chicken stock, or water
• 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
• 3 slices galangal
• 6 kaffir lime leaves, bruised
• 6 bird's eyes chilies, pounded
• 6 fresh oyster mushrooms, cut into pieces. You can also use straw mushrooms or white mushrooms.
• 2 tablespoons nam prik pao, Thai roasted chili paste
• 2 tablespoons nam prik pao oil
• 3 teaspoons fish sauce
• 3 1/2 tablespoons lime juice
• Cilantro leaves, for garnishing

Instructions

1. Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
2. In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
3. Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
4. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.