Pescatarian Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (21–25 count), peeled and deveined, shells reserved
- 5 cups water
- 2 stalks lemongrass, cut into 2-inch pieces and bruised
- 1 oz fresh galangal (about 6 thin slices)Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
- 6 fresh kaffir lime leaves, torn in half
- 4 cloves garlic, smashed
- 3–4 thai bird's eye chilies, halved (adjust to heat preference)
- 8 oz oyster mushrooms, torn into bite-sized pieces
- 2 medium roma tomatoes, cut into wedges
- 3 tbsp fish sauce, plus more to taste
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp sugar
- 2 tbsp nam prik pao (thai roasted chili paste)
- ¼ cup evaporated milk (optional)
For serving
- ¼ cup fresh cilantro leaves (optional)
- 2 green onions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the reserved shrimp shells and 5 cups of water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain out and discard the shells, returning the shrimp stock to the saucepan.
- 2
Add the lemongrass, galangal, kaffir lime leaves, garlic, and bird's eye chilies to the shrimp stock. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the broth is deeply fragrant.
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