Thai · Soup
Tom Yum Goong
- Easy
- 25 min
- roughly 2 of 4 for cost
Leads with aromatics blooming from the first bite, savory depth stacked from the pantry’s bass notes, lifted green at the very end.
Ingredients
- 1L stock (shrimp shells make it best)
- 3 lemongrass stalks, bruised
- 6 slices galangal, 5 makrut lime leaves
- 300g shrimp, mushrooms
- 3 tbsp fish sauce, 3 tbsp lime juice
- Thai chilies, cilantro, chili paste (nam prik pao) optional
The words inside
The Fresh Aromatic Trio: Galangal, Lemongrass & Makrut LimeFish Sauce
Allergen screen
Found: fish · shellfish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the aromatics in stock 10 min: they flavor, you don't eat them. 10 min
- Add mushrooms, then shrimp for the last 2 min. 2 min
- Kill the heat, THEN add lime juice and fish sauce.
- Adjust to hot-sour-salty balance; cilantro to finish.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Limeade or young coconut
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
Saved on this device and kept across visits: export from My Menu to move them.