Tom yum goong is a classic Thai soup that is as delicious as it is nutritious. Its spicy-delicious taste will awaken your taste buds and enhance your mood.
Well known for its many health benefits, this soup is the perfect medicine for a cold or flu bug. In fact, this Thai soup is considered to be a “miracle soup” as it appears to have immune-boosting power as a natural remedy for cold and flu viruses, as well as ingredients that are known to be anti-cancer and anti-inflammatory.
This version of the soup includes coconut milk (which officially makes it “Tom Khaa”), adding both richness and flavor while still keeping the soup super healthy.
- Total:30 mins
- Prep:15 mins
- Cook:15 mins
- Yield:2 servings
- 3 to 4 cups of chicken stock
- 1 stalk lemongrass (lower 1/3 finely minced and upper part kept whole)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried crushed chili or to taste
- 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
- 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
- 12 to 14 medium or large raw shrimp (shelled)
- 1 green and/or red bell pepper (sliced)
- Optional: a handful of cherry tomatoes
- 1/2 can coconut milk or to taste
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- A squeeze of lime juice
- Garnish: 1/3 cup fresh coriander (roughly chopped)
Steps to Make It
- Pour chicken stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn’t mince. Boil 5 to 6 minutes, or until fragrant.
- Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
- Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until shrimp are pink and plump.
- Turn down the heat to low and add coconut milk and fish sauce. Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer or creamier, or if it’s too spicy for your taste.
- Serve in bowls with fresh coriander sprinkled over.
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