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Prep 20 mins
Cook 30 mins
Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. 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.
- 2 quarts chicken broth
- 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
- 4 kaffir lime leaves
- 1 inch fresh galangal or 1 inch fresh ginger, sliced
- 2 red chilies, sliced
- 2 tablespoons fish sauce, such as nam pla
- 1 1⁄2 teaspoons sugar
- 1 (8 ounce) can straw mushrooms, rinsed and halved
- 1 lb large shrimp, peeled with tails on
- 2 limes, juice of
- 2 green onions, sliced
- fresh cilantro, chopped
- Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
- Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. 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.