Easy Tom Yum Goong with Mushrooms and Chili Paste
Equipment
- Medium saucepan or stockpot A 3-quart pot is perfect for handling the broth and ingredients without overcrowding.
- Sharp knife and cutting board For prepping lemongrass, galangal, and shrimp.
- Ladle and soup bowls To serve up those cozy portions.
- Fine mesh strainer If you prefer a broth without lemongrass and galangal chunks, this helps strain them out before serving.
- Mortar and pestle For crushing the chilies more authentically, but a rolling pin or the flat side of a knife works fine too.
Ingredients
- 12 large shrimp peeled and deveined; heads optional for deeper flavor
- 4 cups chicken broth or water preferably homemade or low-sodium
- 2 stalks lemongrass cut into 2-inch pieces and smashed
- 5 slices galangal fresh or frozen preferred
- 5 kaffir lime leaves torn roughly
- 1 cup oyster mushrooms or straw mushrooms, halved
- 2 Thai bird's eye chilies smashed; adjust for heat
- 2 tbsp Thai chili paste nam prik pao
- 2 tbsp fish sauce or soy sauce for vegan version
- 1 tbsp lime juice freshly squeezed
- 1 tsp sugar optional, balances the sourness
- Cilantro and green onions for garnish
Optional additions for richer body or variation
- A splash of evaporated milk or coconut milk for the creamy version often used in Tom Yum Kung
- Extra vegetables like baby corn or tomatoes for heartiness
Instructions
Prepare your aromatics
- Start by cutting the lemongrass into short segments and smashing them with the back of a knife to release their oils. Do the same with the galangal slices. Tear the kaffir lime leaves to help release their citrusy aroma. These three ingredients are the holy trinity of Tom Yam Soup Recipe flavors.
Build the broth
- In a medium pot over medium heat, bring the chicken broth (or water) to a gentle simmer. Add the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5–7 minutes, allowing the herbs to infuse the broth with their fragrance.
Add mushrooms and shrimp
- Toss in the oyster mushrooms and simmer for 5 more minutes. Then add the shrimp and cook just until they turn pink and opaque—about 2–3 minutes.
Add seasoning and chili paste
- Lower the heat and stir in the chili paste (nam prik pao), fish sauce, and lime juice. Taste the broth and adjust the balance of saltiness, sourness, and spice to your liking. Add a bit of sugar if it feels too tart.
Optional creamy twist
- If you’re a fan of the creamier version of Tom Yum Goong seen in many street-side Thai stalls, now’s the time to add a small splash of evaporated milk or coconut milk. It mellows the heat and adds a luxurious touch.
Garnish and serve
- Ladle the soup into bowls and top with fresh cilantro and green onions. Serve hot and fragrant!