Recipe: Tom Yum Goong

Strange life events have led me to think of Tom Yum Goong as a comfort food when sick. This recipe and resulting soup don’t look like much but they pack a surprising amount of flavor and heat in a very unsuspecting way. If you have a cold, this soup take only 15 minutes to come together and does a good job of helping your body kill germs.

Tom Yum Goong
Serves 2
  1. 3 stalks lemongrass, stripped and flattened (you can use the paste if you can't get fresh ones)
  2. 4 chicken stock
  3. 12 fresh or frozen Kaffir lime leaves
  4. 1 cup mushrooms, diced
  5. 2 tablespoons roasted Thai chile paste (nam prik pao)
  6. 8 oz. medium shrimp
  7. 1 1/2 tablespoons fish sauce
  8. 3 Thai chilies, stemmed and diced
  9. 1/2 onion, diced finely
  10. 1 lime, juiced
  1. Pour stock and onions into a medium sized saucepan and bring to a boil.
  2. Add lemongrass and half the lime leaves, reduce heat to medium-low, and simmer until fragrant, about 5 minutes.
  3. Remove and discard lemongrass and lime leaves and increase heat to high then stir in mushrooms and chili paste, and boil for 1 minute.
  4. Add shrimp and fish sauce and cook until shrimp are just cooked through, about 45 seconds. Combine remaining lime leaves with chilies and lime juice in a serving bowl.
  1. Sometimes it's served with rice in it too
Adapted from Saveur
Adapted from Saveur
Mab Made Food

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