Ultimate Tom Yum Goong Recipe
Spicy, tangy, and perfect with Jasmine rice, this recipe is easy to follow and delivers delicious results every time.
The first South Asian country we visited back in 2005 was Malaysia. All our initial culinary discoveries happened on Jalan Alor, the famed food street in the heart of Kuala Lumpur. After months of reading up on what to eat and do before the trip, the first dish we ordered was tom yum goong.
This traditional Thai soup, popular not just in the region but worldwide, made an unforgettable first impression. It was so spicy that it made the back of our heads sweat and set the ultimate benchmark for the spiciness and flavors we craved in our tom yum ever since.
Since that first encounter, I've been on a quest for the best tom yum, seeking that same intense experience. I've attended multiple cooking courses, tried tom yum in both hole-in-the-wall cafes and upscale Thai restaurants, and experimented with both pre-made pastes and making it from scratch. Sometimes it was good, sometimes not.
But after discovering this recipe, my tom yum goong has become consistently excellent. This recipe provides predictable, delicious results if followed properly. It takes about 20 minutes to make (plus about 30 minutes to prepare the prawn stock). You can make it with or without coconut milk (I prefer the richer version with the milk). Serve with plenty of Jasmine rice.
I hope you love it as much as we do!
Ingredients
For the Prawn Stock:
- 70g lemongrass, sliced diagonally
- 70g galangal, sliced
- Shells and heads from 250g prawns (or more if you have extra)
For the Soup:
- 250g medium-sized prawns, shelled and deveined
- 600g prawn stock
- 70g lemongrass, sliced diagonally
- 70g galangal, sliced
- 15g bird's eye chilli, bruised
- 15g coriander roots, bruised
- 2g kaffir lime leaves, torn
- 100g mushrooms (straw mushrooms or oyster mushrooms are preferable, but you can also use champignons)
- 100g onions (shallots are ideal, but regular yellow onions, quartered, will also work)
- 40g fish sauce
- 15g sugar
- 40g lime juice
- Roasted chilli paste
- Coconut milk (optional)
- Garnish: sprigs of coriander
Method
- Prepare the Prawn Stock:
- In a pot, heat oil and add the prawn shells. Fry until fragrant, mashing the shells and heads as they cook to release all the juices.
- Add the bruised lemongrass, kaffir lime leaves, and galangal.
- Add enough water to just cover the ingredients and let it simmer for 20 minutes. Add a bit of salt.
- Remove from heat, strain, and reheat when needed.
- Make the Soup:
- In a pot, add the lemongrass, kaffir lime leaves, chilies, galangal, onions, and mushrooms, and simmer to bring out the fragrance.
- Remove the pot from heat and add the seasoning, ensuring the lime juice remains sour by not boiling it.
- Optionally, add a bit of coconut milk for a richer taste and some roasted chili paste for color.
- Return to heat, add the prawns, and ensure they do not overcook.
- Once the prawns are cooked, remove from heat and sprinkle with coriander leaves.
Serve with rice and enjoy!