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Hot and Sour Thai Soup: Tom Yum Goong

Ingredients

Directions

Bring the stock to the boil over medium heat in a saucepan.
Add the lemongrass, kaffir lime leaves, galangal, and chiles.
Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms.
Simmer for 5 minutes.
Toss in the shrimp and cook for about 8 minutes until they turn pink.
Remove from the heat and add the lime juice, green onions, and cilantro.
Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.