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Tom Yum Goong (ต้มยำกุ้ง)

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Ingredients

Adjust Servings:

	500g (1 lb) large prawns (peeled and deveined, tails left on)
	4 cups (1 liter) water or chicken broth
	4 stalks lemongrass (cut into 3-inch pieces and smashed)
	6 kaffir lime leaves (torn to release fragrance)
	4 Thai bird’s eye chilies (smashed, adjust to spice preference)
	2 medium-sized tomatoes (cut into wedges)
	1 medium onion (sliced)
	200g (7 oz) mushrooms (sliced)
	4 Thai shallots (sliced)
	4 slices galangal (or ginger as a substitute)
	2 tbsp fish sauce (or to taste)
	2 tbsp lime juice (or to taste)
	2 tbsp sugar (optional)
	2 tbsp chili paste (Nam Prik Pao, optional for a smoky flavor)
	Fresh cilantro (for garnish)
	1-2 tbsp evaporated milk or coconut milk (for a creamier version) Optional

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Tom Yum Goong (ต้มยำกุ้ง)

Name: Tom Yum Goong (ต้มยำกุ้ง)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Cuisine: Thai
Ingredients: large prawns (peeled and deveined, tails left on): 500g (1 lb); water or chicken broth: 4 cups (1 liter); lemongrass (cut into 3-inch pieces and smashed): 4 stalks; kaffir lime leaves (torn to release fragrance): 6; Thai bird’s eye chilies (smashed, adjust to spice preference): 4; tomatoes (cut into wedges): 2 medium-sized; onion (sliced): 1 medium; mushrooms (sliced): 200g (7 oz); Thai shallots (sliced): 4; galangal (or ginger as a substitute): 4 slices; fish sauce (or to taste): 2 tbsp; lime juice (or to taste): 2 tbsp; sugar (optional): 2 tbsp; chili paste (Nam Prik Pao, optional for a smoky flavor): 2 tbsp; Fresh cilantro (for garnish); Optional: 1-2 tbsp evaporated milk or coconut milk (for a creamier version)

Aromatic, spicy shrimp soup with bold flavors

Features:

Cuisine:

Thai

Tom Yum Goong (ต้มยำกุ้ง) is a fragrant, spicy Thai soup made with prawns, lemongrass, kaffir lime leaves, galangal, and chili. It's a perfect balance of sour, spicy, and savory flavors, ideal for anyone craving authentic Thai cuisine.

30 minutes
Serves 6
Medium

Ingredients

500g (1 lb) large prawns (peeled and deveined, tails left on)
4 cups (1 liter) water or chicken broth
4 stalks lemongrass (cut into 3-inch pieces and smashed)
6 kaffir lime leaves (torn to release fragrance)
4 Thai bird’s eye chilies (smashed, adjust to spice preference)
2 medium-sized tomatoes (cut into wedges)
1 medium onion (sliced)
200g (7 oz) mushrooms (sliced)
4 Thai shallots (sliced)
4 slices galangal (or ginger as a substitute)
2 tbsp fish sauce (or to taste)
2 tbsp lime juice (or to taste)
2 tbsp sugar (optional)
2 tbsp chili paste (Nam Prik Pao, optional for a smoky flavor)
Fresh cilantro (for garnish)
1-2 tbsp evaporated milk or coconut milk (for a creamier version) Optional

Directions

Tom Yum Goong (ต้มยำกุ้ง) is a popular Thai soup renowned for its bold and vibrant flavors. This dish features juicy prawns cooked in a savory broth infused with fragrant lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. The combination of fish sauce, lime juice, and optional chili paste creates a beautiful balance of spicy, sour, and savory tastes, while mushrooms, tomatoes, and onions add texture and depth. For a richer version, a splash of coconut milk or evaporated milk can be added to the soup. Served piping hot and garnished with fresh cilantro, Tom Yum Goong is a perfect representation of traditional Thai cooking that brings both comfort and excitement in every spoonful.

ต้มยำกุ้ง (Tom Yum Goong) เป็นซุปที่มีรสชาติกลมกล่อมและเต็มไปด้วยความเผ็ดร้อนจากพริกขี้หนูและสมุนไพรไทยที่มีกลิ่นหอม เช่น ตะไคร้ ใบมะกรูด และข่าที่เป็นส่วนผสมหลักในน้ำซุป นอกจากนี้ยังมีกุ้งสดเนื้อหวานๆ ที่ทำให้ซุปนี้เป็นเมนูยอดนิยมในประเทศไทย ซุปต้มยำกุ้งมีรสชาติที่เปรี้ยวจากน้ำมะนาว และเค็มจากน้ำปลา ซึ่งช่วยเสริมรสชาติให้มีความลงตัว การใส่ผักต่างๆ เช่น เห็ด มะเขือเทศ และหอมแดง เพิ่มความหลากหลายให้กับรสชาติและเนื้อสัมผัสของซุป ในบางเวอร์ชันยังสามารถเติมกะทิหรือครีมนมข้นเพื่อให้ซุปมีความครีมมี่และรสชาติที่อ่อนลงเล็กน้อย ต้มยำกุ้งเสิร์ฟร้อนๆ พร้อมผักชีสดที่ช่วยเพิ่มความหอมและความสดชื่นให้กับจานนี้ เป็นการแสดงถึงการทำอาหารไทยที่เต็มไปด้วยรสชาติที่หลากหลายและสดชื่นในทุกคำ

Note: The description provided in Thai language is for informational and experimental purposes only. The recipe and its details may vary, and the accuracy is not guaranteed. We welcome feedback and suggestions in the comments below.

Here is an approximate nutritional breakdown for Tom Yum Goong (per serving):

Calories	150-200 kcal
Protein	20-25g
Fat	5-7g
Carbohydrates	8-12g
Fiber	2-3g
Sugar	2-4g
Sodium	800-1000mg (depending on fish sauce used)

Note: Nutritional values may vary depending on the exact ingredients and quantities used. For a more accurate assessment, it’s recommended to use a nutrition calculator with the exact recipe.

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Steps

1 Done	Prepare the Broth In a large pot, add water or chicken broth and bring to a boil. Add the smashed lemongrass, kaffir lime leaves, galangal slices, and bird’s eye chilies. Let it simmer for 5-10 minutes to infuse the flavors.
2 Done	Add the Vegetables and Seasonings Add the sliced onion, tomatoes, and mushrooms to the broth. Let it cook for about 5-7 minutes, until the vegetables soften.
3 Done	Add the Prawns Add the prawns and cook until they turn pink and opaque, about 3-5 minutes, depending on the size of the prawns.
4 Done	Season the Soup Stir in the fish sauce, lime juice, and sugar (if using). Taste and adjust the seasoning. You can also add chili paste (Nam Prik Pao) for a deeper flavor and a slight smoky taste.
5 Done	Finish the Soup Once everything is cooked, remove from heat. If you want a creamier soup, add evaporated milk or coconut milk at this stage.
6 Done	Garnish and Serve Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot. Enjoy your Tom Yum Goong, a flavorful and aromatic Thai classic!

Chanthira

I’m Chanthira, and I’m passionate about cooking. With a love for the rich flavors of Thai cuisine, I enjoy sharing recipes that are both traditional and experimental. I hope you find something you love and enjoy cooking from Pungus Kitchen!