World Flavors Cookbook

Tom Yum Goong (Spicy Shrimp Soup)

The definitive Thai soup — a bold, aromatic, and fiery broth flavored with lemongrass, galangal, kaffir lime leaves, and fresh chilies, featuring plump river prawns.

Cuisine: Thailand

Ingredients

• 500g large prawns, shells on but deveined
• 1L chicken or shrimp stock
• 3 stalks lemongrass, bruised and cut into sections
• 5 slices fresh galangal
• 6 kaffir lime leaves, torn
• 5-10 bird's eye chilies, bruised
• 200g straw mushrooms, halved
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp roasted chili paste (nam prik pao)
• Fresh cilantro for garnish

Instructions

1. Bring stock to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes until fragrant.
2. Add mushrooms and chilies. Cook for 2 minutes.
3. Stir in roasted chili paste and fish sauce.
4. Add prawns and cook until they turn pink and opaque (about 2-3 minutes).
5. Turn off the heat. Stir in lime juice (do not boil lime juice as it can turn bitter).
6. Garnish with cilantro and serve piping hot.