Tom Yum Goong (ต้มยำกุ้ง)

Recipe & Instructions (US Units)

Ingredients:

• 4 cups chicken or vegetable broth
• 8-10 large shrimp, peeled and deveined (tails optional)
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4-5 slices galangal (about 1/4 inch thick)
• 3-4 kaffir lime leaves, torn
• 2-3 Thai bird's eye chilies, crushed (adjust to heat preference)
• 4 oz oyster mushrooms or straw mushrooms, halved or quartered if large
• 2 tbsp fish sauce
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp Thai chili paste (Nam Prik Pao)
• Optional: 1/4 cup evaporated milk or coconut milk for creamy version
• Fresh cilantro sprigs for garnish

Instructions:

1. In a medium pot, bring the broth to a boil.
2. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5-7 minutes to infuse the broth with their aromas.
3. Add the mushrooms and crushed chilies. Cook for 2-3 minutes until mushrooms are tender.
4. Add the shrimp and cook until they turn pink and opaque (about 1-2 minutes). Do not overcook.
5. Turn off the heat. Stir in fish sauce, lime juice, and Thai chili paste.
6. If making the creamy version (Tom Yum Nam Khon), stir in the evaporated milk or coconut milk now.
7. Taste and adjust seasoning if needed – more fish sauce for saltiness, more lime juice for sourness, more chili paste for richness/sweetness/heat.
8. Remove the tough lemongrass, galangal, and lime leaves before serving, or leave them in and instruct diners to eat around them.
9. Ladle into bowls and garnish with fresh cilantro.

What Makes It Special:

Tom Yum Goong is a vibrant hot and sour soup that awakens the senses. Its signature flavor profile comes from the fragrant combination of lemongrass, galangal, kaffir lime leaves, fresh chilies, and lime juice. The 'Goong' (shrimp) adds a touch of sweetness. It's both invigorating and comforting, representing the complex yet balanced nature of Thai cooking.