Tom Yum Goong Soup Recipe: The Most Well-Known Thai Recipes

Instructions

1. Use a scissor to cut the sharp point of the shrimp (telson and rostrum), but keep the head-on, also cut the antennas and legs. Then open the shell along the back of the shrimp and remove the shell and vein. Spoon the shrimp yellow in the head, it’s full of flavor, set aside.
2. Slice the galangal. Unlike ginger, galangal is too hard to cut through, so be careful. Crush the lemongrass with the back of the knife, and cut it into small chunks. Remove the thick vein from the lemon leaves, then tear into small pieces. Remove the leaves from cilantro, but keep the roots.
3. Pour oil into the skillet, add “shrimp yellow” and sauté over medium heat, add Thai chili paste, and cook until well combined.
4. Pour 500ml stock into the soup pot, bring to a boil, add cilantro roots, galango, lemongrass, shallots, and lemon leaves, turn to low heat, cook for 3 minutes.
5. Add shrimp yellow chili paste, stir slightly until well combined. Add mushrooms, cook until soft.
6. Add fish sauce, sugar, and lemon juice.
7. Add shrimp and cook until they are all cooked through. Taste and add more seasoning if needed.
8. Turn off the heat and add chiles, but this is optional.