tom yam goong (thai hot & sour shrimp soup)

Name: Tom Yam Goong (THAI Hot & Sour Shrimp Soup)
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 to 3/4 pound(s) shrimp (41 to 50) shelled, de-veined, shells reserved.; 3 cup(s) water (24 ounces); 2 clove(s) garlic, minced; 5 small kaffir lime leaves (bai ma-grood); 3 slice(s) fresh ginger (thinly sliced); 1/4 cup(s) (2 fluid ounces) fish sauce (nam pla); 2 stick(s) lemon grass (lower 1/3 portion only) cut into 1 inch lengths; 2 large shallots, sliced; 1/2 cup(s) straw mushrooms, sliced; 5 small thai green chili peppers (prik khee noo), optional; 1/4 cup(s) fresh squeezed lime juice (2 fluid ounces); 1 teaspoon(s) black chili paste (nam prik pow) ---- see recipe below; 1 tablespoon(s) cilantro, chopped (bai pak chee); ## BLACK CHILI PASTE (NAM PRIK POW); 1 cup(s) oil for deep frying; 4 ounce(s) dried jalapeno peppers; 1 cup(s) shallots; 1 cup(s) garlic, chopped; 8 ounce(s) dried shrimp; 2 tablespoon(s) shrimp paste; 1/3 cup(s) fish sauce (nam pla); 1/4 cup(s) sugar

(1 RATING)

88 Pinches 8 Photos

Skip Davis

Morton, MS

Updated on Sep 10, 2011

TOM YAM GOONG is the most famous of all THAI soups. A subtle blend of hot and sour with citrus overtones. Each region of Thailand has it's own particular variation of the recipe. This is the Bangkok and Central Plains version. Recipe source: Thailand : The Beautiful Cookbook Authentic Recipes from the Regions of Thailand

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prep time 20 Min

cook time 15 Min

method ---

yield 4 soup bowls

Ingredients

1/2 to 3/4 pounds shrimp (41 to 50) shelled, de-veined, shells reserved.
3 cups water (24 ounces)
2 cloves garlic, minced
5 small kaffir lime leaves (bai ma-grood)
3 slices fresh ginger (thinly sliced)
1/4 cup (2 fluid ounces) fish sauce (nam pla)
2 sticks lemon grass (lower 1/3 portion only) cut into 1 inch lengths
2 large shallots, sliced
1/2 cup straw mushrooms, sliced
5 small thai green chili peppers (prik khee noo), optional
1/4 cup fresh squeezed lime juice (2 fluid ounces)
1 teaspoon black chili paste (nam prik pow) ---- see recipe below
1 tablespoon cilantro, chopped (bai pak chee)
BLACK CHILI PASTE (NAM PRIK POW)
1 cup oil for deep frying
4 ounces dried jalapeno peppers
1 cup shallots
1 cup garlic, chopped
8 ounces dried shrimp
2 tablespoons shrimp paste
1/3 cup fish sauce (nam pla)
1/4 cup sugar

How To Make tom yam goong (thai hot & sour shrimp soup)

Step 1

Black Chili paste directions: Heat a small pan with the oil and deep fry the dried green peppers, shallots and garlic until dark brown. Place fried ingredients with all the others in a blender. Process to a smooth mixture.

Step 2

Pour the entire mixture into a skillet and fry on medium heat for 5 minutes. Remove, cool and place in a jar with a tight lid. Use as needed. It will keep indefinitely. Makes: 4 cups
Step 3

Soup directions: Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
Step 4

Add the garlic, lime leaves, ginger, fish sauce, lemon grass and shallots to the stock, then the mushrooms and THAI chili peppers. (if using) Cook gently for 2 minutes.
Step 5

Add the shrimp to the soup and re-heat just to boiling. When shrimp are cooked to your liking, place the lime juice and black chili paste in a serving bowl. Pour soup into the bowl, stir, garnish with cilantro leaves and serve. Serves: 4
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