Neutral oilFor sautéing shrimp heads and shells~2 tbspest.
Lemongrass (bottom half only)Cut into chunks and lightly smashed~3-4 stalksest.
GalangalSliced thin~1½ inch pieceest.
Kaffir lime leavesTorn and bruised to release aroma~6-8 leavesest.
Thai chiliesPounded in mortar; adjust to taste for spice level1-3
Oyster mushrooms or straw mushrooms~8 ozest.
Fish sauce~1½ tbspest.
Thai chili paste (nam pla pao)Specific to tom yum goong; omit for other tom yum varieties
~1-2 tbspest.
Fresh lime juiceAdd at the end; should be the dominant flavor~3-4 tbspest.
SugarOptional; for final seasoning adjustment~1 tspest.
Fresh cilantroOr green onions as substitute~¼ cupsest.
Steps
1
Prepare shrimp stock: Remove shrimp heads and add to a pot along with shells. Use scissors to butterfly the shrimp and remove veins; add shells to the pot. Reserve peeled, deveined shrimp for later.
2
Heat oil in the pot and sauté the shrimp heads and shells over medium-high heat, pressing to extract the shrimp fat (tomalley). Once the bottom begins to brown, add water and bring to a boil.
3
After boiling, simmer for 5 minutes, then strain out shells and vegetables. Measure out approximately 4 cups of stock.
4
Prepare the tom yum trinity: smash the bottom half of lemongrass into chunks, thinly slice galangal, and tear kaffir lime leaves to bruise and release their aroma.
5
Bring the measured stock to a boil in a pot, add lemongrass, galangal, lime leaves, and pounded Thai chilies. Simmer for 5 minutes to infuse flavors.
6
While the herbs simmer, whisk the Thai chili paste with some broth to loosen it and make it easier to incorporate into the soup.
7
After 5 minutes, add mushrooms, fish sauce, and the loosened chili paste. Stir well to combine.
8
Turn heat to high and bring back to a boil. Add the prepared shrimp and cook for about 30 seconds, then turn off heat to finish cooking with residual heat to avoid overcooking.
9
Turn off heat and add fresh lime juice, which should be the dominant flavor. Taste and add a small amount of sugar if needed to balance. The soup should lead with sourness.
10
Finish with fresh cilantro or green onions. Serve as part of a Thai meal alongside rice and other dishes.
PrimedTableBETA
