Tom Yum Goong is a spicy and sour Thai shrimp soup that is typically made with lemongrass, kaffir lime leaves, and chili peppers. Here is a more detailed recipe for Tom Yum Goong:
- 1 pound raw shrimp, peeled and deveined
- 6 cups water
- 3 stalks lemongrass, sliced
- 1-inch piece galangal, sliced
- 4 kaffir lime leaves, torn
- 4 Thai chili peppers, crushed
- 1 cup sliced mushrooms
- 1 diced tomato
- fresh cilantro and lime wedges, for garnish
- In a large pot, bring the water to a boil.
- Add the lemongrass, galangal, kaffir lime leaves, and chili peppers to the pot. Let the broth simmer for about 10 minutes.
- Add the mushrooms and tomato to the pot and let the broth simmer for another 5 minutes.
- Add the shrimp to the pot and cook until they are pink, about 3-4 minutes.
- Serve the soup hot, garnished with fresh cilantro and lime wedges.
This recipe makes 4 servings of Tom Yum Goong. You can adjust the spiciness of the soup by using more or fewer chili peppers. You can also add in other vegetables, such as bell peppers or bok choy, if desired.