Tom Yum Goong (Hot and Sour Shrimp Soup)

1Preparation

1. Bruise the lemongrass stalks with the back of a knife until they split, then cut them into 5 cm pieces.
2. Slice the galangal thinly and tear the makrut lime leaves by hand.
3. Remove the dark vein along the back of the shrimp and keep them in the fridge until cooking.
4. Tear the mushrooms into large pieces, cut the tomato into wedges and squeeze the limes.

2Cooking

1. Bring the water to a boil in a medium pot, add the lemongrass, galangal and lime leaves, and simmer until the kitchen smells strongly of citrus.

   🔥 medium heat⏱ 5 min timer
2. Add the mushrooms and tomato and cook until the mushrooms soften and the tomato skins start to loosen.

   🔥 medium heat⏱ 3 min timer
3. Stir the roasted chili paste, fish sauce and sugar into the broth until the paste dissolves and the broth turns reddish orange.

   🔥 medium heat⏱ 1 min timer
4. Add the shrimp and cook just until they turn pink and curl into a C shape — no longer, or they turn rubbery.

   🔥 medium heat⏱ 3 min timer
5. Turn off the heat, stir in the lime juice and crushed chilies, and taste: it should be clearly sour, spicy and salty.

   ⏱ 1 min timer

3Serving

1. Ladle the soup into bowls, sharing the shrimp and mushrooms evenly, and scatter coriander leaves on top.
2. Serve hot with steamed jasmine rice.

💡 Tips & common mistakes

• Common mistake: boiling the lime juice with the soup — it loses its freshness and turns bitter. Always add it after turning off the heat.
• The lemongrass, galangal and lime leaves are for flavour only and are not eaten; leave them in the bowl or lift them out before serving.
• Control the heat with the number of chilies; start with two if you prefer it mild.

🔁 Substitutions

• Use chicken stock instead of water for a richer taste.
• For the creamy version (nam khon), add ½ cup of evaporated milk with the shrimp.
• Galangal: slices of fresh ginger, though the flavour will be sharper and less floral.