Tom Yum Goong

Tom Yum Goong  (ต้มยำกุ้ง), a popular Thai soup known for its bold flavours and aromatic spices, is a delightful dish. It perfectly balances sour, spicy, salty, and sweet flavours. Some chefs call it a chicken or prawn curry soup. You often see it in two forms and the version here is the clear one as opposed to the more opaque creamy version.  The Goong refers specifically to shrimps found in Thailand but chicken and other meats like fish can also be included in the mix. I have reproduced this from a version I had in a Thai restaurant in Leamington Spa many years ago. The ratio of shrimp to chicken can be varied according to taste and availability. 

Here’s a  recipe tailored for two servings. It makes a strong statement soup to accompany prawn toasts which I think works extremely well.

Essential Kitchen Equipment for Tom Yum Soup

1. Stockpot or Saucepan

A medium-sized stockpot or saucepan (2–3 liters capacity) is required to hold the broth and allow ingredients to simmer without crowding. Stainless steel is preferred for even heat distribution and to avoid flavor retention from previous uses.

2. Chef’s Knife

A sharp chef’s knife is necessary for slicing aromatics such as galangal, lemongrass, kaffir lime leaves, chilies, and mushrooms. Clean cuts are important to maximize flavor extraction while maintaining ingredient integrity.

3. Cutting Board

A stable cutting board, ideally non-slip, is required for safe and efficient preparation of herbs, vegetables, and proteins such as shrimp or chicken.

4. Mortar and Pestle (Optional but Recommended)

A mortar and pestle is traditionally used to bruise lemongrass, galangal, and chilies. Bruising rather than finely chopping helps release essential oils while keeping the broth clear and aromatic.

5. Measuring Cups and Spoons

Measuring cups and spoons are necessary for accurately portioning fish sauce, lime juice, chili paste, and stock, ensuring balance between salty, sour, spicy, and aromatic components.

6. Ladle

A ladle is required for stirring the soup gently and for serving. This allows ingredients to be moved without breaking delicate items such as shrimp or mushrooms.

7. Fine-Mesh Strainer or Slotted Spoon (Optional)

While Tom Yum is typically served with solids in the broth, a slotted spoon or fine-mesh strainer can be useful for removing aromatics such as lemongrass stalks or galangal slices before serving, particularly in refined presentations.

8. Citrus Juicer (Optional)

A handheld citrus juicer is helpful for extracting fresh lime juice efficiently and without seeds, which can introduce bitterness if left in the soup.

9. Heat Source

A stovetop burner with good temperature control is essential. Tom Yum should simmer gently rather than boil aggressively, as excessive heat can dull aromatic flavors and toughen proteins.

Ingredients

For the Soup Base:

• 2 cups of chicken or seafood broth
• 2 stalks of lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves, torn into pieces
• 2-inch piece of galangal, sliced
• 2-3 Thai bird’s eye chilies, bruised
• 3-4 cloves of garlic, crushed
• 1 small shallot, thinly sliced
• 1 tablespoon of fish sauce
• 1 tablespoon of tamarind paste
• 1 tablespoon of palm sugar or brown sugar

For the Soup:

• 200 grams of large shrimp (prawns), peeled and deveined, leaving tails intact
• 200 grams of chicken chunks   
• 100 grams of mushrooms (straw mushrooms or button mushrooms), sliced
• 1 medium tomato, cut into wedges
• 1 small onion, thinly sliced
• 1/4 cup of fresh cilantro leaves, chopped
• 2-3 tablespoons of lime juice
• Salt to taste

Preparation

1. Prepare the Soup Base:
   • In a pot, bring the chicken or seafood broth to a gentle simmer over medium heat.
   • Add lemongrass, kaffir lime leaves, galangal, Thai bird’s eye chilies, garlic, and shallot to the broth. Let it simmer for 5-10 minutes to infuse the flavors.
2. Season the Soup:
   • Stir in fish sauce, tamarind paste, and palm sugar (or brown sugar). Allow the flavors to meld for another 2-3 minutes.
   • Taste the soup and adjust the seasoning according to your preference. Add more fish sauce for saltiness, tamarind paste for sourness, or sugar for sweetness.
3. Add Ingredients:
   • Once the soup base is seasoned to your liking, add sliced mushrooms, tomato wedges, and thinly sliced onion. Let them simmer for about 2-3 minutes until they are slightly softened but still tender-crisp.
4. Cook the Shrimp:
   • Carefully add the peeled and deveined shrimp to the simmering soup. Let them cook for 2-3 minutes until they turn pink and opaque.
   • Be careful not to overcook the shrimp, as they can become tough and rubbery.
5. Finish the Soup:
   • Remove the pot from the heat. Stir in chopped cilantro leaves and lime juice.
   • Taste the soup once again and adjust the seasoning if necessary. Add more lime juice for extra acidity if desired.
   • Discard the lemongrass stalks, galangal slices, and kaffir lime leaves before serving.
6. Serve:
   • Ladle the hot Tom Yum Goong soup into serving bowls.
   • Garnish with additional cilantro leaves and sliced Thai bird’s eye chilies for extra heat if desired.
   • Serve the soup hot and enjoy it with steamed jasmine rice or on its own as a light and flavorful meal.

Adjust the spiciness of the soup by adding more or fewer Thai bird’s eye chilies. For a vegetarian version, you can omit the shrimp and use vegetable broth instead of chicken or seafood broth. Feel free to add other ingredients such as squid, mussels, or tofu to make the soup more hearty and satisfying.