Tom yum goong

1. Tom Yum Goong ­ Sour & Spicy Lemongrass Shrimp Soup Recipe
T o m Y u m Go o n g S o u p ( C l i c k t o e n l a r g e )
Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants
worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent
herbal mixture is well known for its medicinal properties.
Tom Yum Goong is the most well­known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the
main ingredient of the dish but you may also use firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai) or
mushrooms for a vegetarian version.
Ingredients
4 cups of water
2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut
into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root (smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 tbsp. tamarind paste, with or without seeds
1 tbsp. fish sauce, Golden Boy brand preferred
3/4 lb shrimps, medium to large size, shelled and de­veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4­inch strips.
1/2 small white onion, cut 1/4 inch slices
2 tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh cilantro
Tom Yum Soup Set ­ Fresh Ingredients To Get You Started
Our Tom Yum Soup Set set contains lemongrass, galangal chili peppers & kaffir lime leaves
essential for making delicious Tom Yum Soup and is available in our online Thai Grocery.
Preparation
Bring water to boil over high heat in a medium­sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish
sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a
boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp
is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the
seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if
desired and serve hot.
Serves 3 to 4.
Recipe Copyright © Temple of Thai 1999. Image © 2013 sutsaiy used under licensing from shutterstock.com
Hot Pot Soup Serving Bowl

2. Serve Tom Yum in this restaurant style Hot Pot Soup Serving Bowl, available from our Thai and
Asian cookware section.
Shop online for prepared Thai Soup in our Thai food store.
24 Comments Temple of Thai Login1
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• Reply •
Twirler • 4 years ago
i recently went to a thai restaurant and had tom yum soup and the liquid was red and alittle oily. what
would this ingredient be? it tasted similar to red curry paste.
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• Reply •
Temple of Thai • 4 years agoMod > Twirler
At the end of cooking, approximately a tablespoon of Chili paste in oil ("nam prik pao" in Thai) is
added ­ it is available ready made in a jar or packet and we can highly recommend Nittaya
brand which can be found here in our online grocery: http://www.templeofthai.com/fo...
Thanks for asking!
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• Reply •
ruby • 5 years ago
I am preparing thai food every weekend. question tum yum soup paste can be use as well, instead of
roasted chilli paste?
ruby
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• Reply •
Temple of Thai • 5 years agoMod > ruby
Yes you can use Tom yum soup paste but only add a bit and taste as you go because it tends
to be more citrusy and somewhat sour as it has lime juice, lemongrass, galangal and kaffir lime
leaf added to it . You can compare the ingredients if you take a look in our store: Tom Yum
Paste, Por Kwan brand (Lemon grass, oil, onion, salt, chilli, galanga, lime juice, sugar, garlic,
msg, kaffir lime leaves, shrimp extract flavor, citric acid, paprika natural color )
http://www.templeofthai.com/fo... and Nam Prik Pao (Roasted Chili Paste) from Nittaya brand
(Chilli, garlic, shallot, sugar, oil, salt, dry shrimp, tamarind and shrimp paste )
http://www.templeofthai.com/fo...
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• Reply •
Megandog • a year ago
I was in Telluride CO recently and went to a Thai restaurant called Siam's, I had their Lemongrass
Seafood Bisque which was out of this world delicious, thick and velvety texture and the flavors were
intense. I want to make it at home and was looking at your recipes they do not appear to be as thick
and velvety in texture any suggestions?
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Fredi • 3 years ago
Thank you for this recipe! I just made it tonight, and it turned out fantastic! Better even than the
restaurant. The only thing I didn't have was the nam prik pao (I subbed Indonesian sambal oeleck), but
Recommend  6
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3. • Reply •
restaurant. The only thing I didn't have was the nam prik pao (I subbed Indonesian sambal oeleck), but
it still turned out great. I have given up on the Thai restaurants in my area and will use your recipe from
now on! Thank you again!
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• Reply •
LIV • 3 years ago
tom yum goong is lovely i really love it i make it every second tuesday for when my parents come and
have dinner. i love it. thank you for spicing up my life. mmmmmmhhhhmmmm
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• Reply •
Luis • 3 years ago
Please provide addresses of Thai stores here in Metro Manila to buy the ingredients for cooking thai
foods.
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• Reply •
Temple of Thai • 3 years agoMod > Luis
Sorry but we do not have a physical store. We are located in Los angeles, USA and we do ship
some items outside of America, please see: http://www.templeofthai.com/st...
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• Reply •
Sheila Syed • 3 years ago
hi! each time I have had Tom Yum soups in a restaurant I have found it is difficult to take a spoonful
without getting pieces of lemongrass stalks in my mouth since they are not removed by the chef after
cooking and find it uncomfortable and messy removing them from my mouth as they are dry and
cannot be chewed along with the rest of the ingredients. Do you recommend the stalks being removed
before serving or what is the authentic Thai recipe? thanks
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• Reply •
Temple of Thai • 3 years agoMod > Sheila Syed
You can certainly remove them, it is up to the cook. In Thailand they are generally left in but that
does not mean you have to do so!
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• Reply •
Doc • 4 years ago
Your recipe brought me back to a wonderful visit to Chiang Mai over twenty years ago! The freshness
of the ngredients (especially the fresh Kaffir Lime Leaves ) really made the difference. Best Tom Yum
Goong I have had outside of Thailand! Thank you
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• Reply •
Melanieleesm • 4 years ago
is tomyam poktek and tomyam goong is the same?
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• Reply •
Temple of Thai • 4 years agoMod > Melanieleesm
Pok tek is translated as 'fishersman's trap' so that type of Tom Yum has many types of
seafood, instead of just shrimp (as in Tom Yum Goong). You can easily substitute other types
of fish for the shrimp or use a combination. Thanks for asking.
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• Reply •
Kurt • 4 years ago
Thank you for the nice recipie......i loved it.
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H.K • 4 years ago
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4. • Reply •
I think it was very good,but i added some coconutmilk,so i get the right thickness of the soup!
I love real Thaifood,not westerninfluated!
Thanks for good recipie.
H.K
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• Reply •
Agata • 5 years ago
I am going to be trying out this recipe tonight! :) I am determined to get it right! Love thai cooking, LOVE
IT!
One question though ­ if I am buying a "chili paste" but it doesn't say "roasted" but it it does contain all
the ingredients, should I fry it for a second to achieve the roasting effect?
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• Reply •
Temple of Thai • 5 years agoMod > Agata
There are so many variations on the name for "nam prik pao" it is indeed rather confusing, but if
your paste is from Thailand then most likely it is "roasted chili paste", and is made up of roasted
spices and herbs. Thai Roasted chili paste is a lovely dark red color sometimes with the oil
separated out on top. This is actually an interesting question, because when cooking with
Roasted chili paste, indeed it is not necessary to fry it first, unlike the usual procedure for Thai
curry pastes which are sometimes made up of a combination of roasted and not roasted
ingredients and therefore the preferred method of cooking is to fry it first before adding the other
ingredients. Good luck and we hope you will share with us how it turns out.
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• Reply •
Les • 5 years ago
I wish they would put the food values with the recipe. Any idea what they are?
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• Reply •
Temple of Thai • 5 years agoMod > Les
Thanks for your comment Les. We actually tried to generate the nutritional values using the
USDA's website, but unfortunately Thai spices and herbs values are not provided. This is one
of the healthiest Thai dishes and is recommended for the treatment of colds and flus. It is also
low in calories and fat. Many of the same ingredients found in Thai curry paste are also used in
Tom Yum Soup ­ we have some details about the health benefits of the various spices here:
www.templeofthai.com/cooking/h...
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• Reply •
DW • 5 years ago
Hi,
You say tom yum is clear, but I had a delicious sour soup with shrimp in Bangkok that was red in color.
I thought it was tom soup, but was I mistaken? Would love to replicate it at home (I am still dreaming of
the one at the Rosabieng restaurant!)
Thanks!
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Temple of Thai • 5 years agoMod > DW
Hi DW, Thanks for your question. Yes it sounds like another version of Tom Yum ­ this type
has the addition of a tablespoon of Chili Paste in Oil (nam prik pao) and is known as Tom Yum
Nam Kun. We are planing to add a recipe for this version shortly! In the meantime check out
Thai Food Tonight's video recipe here: http://su.pr/2lV3n1
and for more details about Chili Paste in Oil see: http://templeofthai.com/UByZ
If you make the soup please share a picture of it on our Facebook page if you have time. We
have not visited Rosabieng but it looks like we better check it out next time we are in Bangkok,
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5. • Reply •
have not visited Rosabieng but it looks like we better check it out next time we are in Bangkok,
thank you for the tip. Hope your recipe turns out!
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• Reply •
camellia • 4 years ago> Temple of Thai
hi! how many servings is this recipe for? thanks!
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• Reply •
Temple of Thai • 4 years agoMod > camellia
Hi Camellia, this dish will serve 3­4 people as part of Thai meal when
accompanied with Jasmine rice and one or two other Thai dishes.
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