Tom Yum Goong is a tangy Thai soup eaten all over Thailand. If you’ve been there, you have likely tried it. In 2020, Thailand is seeking to have Tom Yum Goong included in Unesco’s intangible cultural heritage list and to honor that we have created a video for how to make Tom Yum Goong, see it posted on Jack’s YouTube channel: Ban Curry
The ingredients can be sourced at most Asian supermarkets. In Calgary, we shop at Hong Kong Supermarket, Superstore, and T&T Supermarket for these special things.
Our main tip with this easy recipe is to prepare all the ingredients before starting to cook.
Helpful things to consider before you start:
- Buy ethically sourced shrimp like Selva brand;
- Pounding lemongrass will release its’ oils and flavor. This can be done with a mortar; This is the Mortar and pestle we use.
- Sawtooth leaf is also known as culantro or Mexican coriander (not the same as cilantro);
- Birds eye chili’s are pounded roughly with the mortar and pestle. Partially cover the mortar with one hand so chili’s don’t fly everywhere: Read this for more on that: Chili Pepper Eye
- Chili Paste with Soybean Oil is a product that comes in a glass jar, available at Asian supermarkets.
Tom Yum Goong – 8 servings
Ingredients to prepare in advance:
shrimp, peeled & deveined
stalks fresh lemongrass, peeled, pounded, cut to 2″
fresh galangal, dry bits cut off, washed and sliced
Roma tomatoes, quartered
fresh lime leaves, de-stemmed, halved
shallots, peeled and pounded
of a medium Spanish onion, sliced
oyster mushrooms, brushed, torn to smaller sized bits
green onions, washed and cut into 1” pieces
sawtooth leaf stems, washed and chopped
cilantro, washed and roughly chopped
red and green birds eye chili’s, roughly pounded
fresh squeezed lime juice
chili paste with soybean oil
Put water in a large pot on high heat. Add salt, shallots, bashed fresh chili’s, lemongrass, galangal, and half of the lime leaf. Bring to a boil.
Add chili paste with soybean oil. Stir and allow to boil for 2 minutes. Add fish sauce, shrimp, and lime juice, then Spanish onion, oyster mushrooms, and tomatoes. Taste.
Add milk and remaining lime leaves, sawtooth leaves, green onions, and cilantro. Remove from heat and serve with fragrant Thai Jasmine rice.
Please feel free to comment, ask questions, make suggestions, watch the YouTube video, and let us know how yours turns out.