Hot and Sour Shrimp Soup - Tom Yam Goong - BigOven 98653
Hot and Sour Shrimp Soup - Tom Yam Goong

Hot and Sour Shrimp Soup - Tom Yam Goong

Ready in 45 minutes
9 review(s) averaging 4.9. 80% would make again

Top-ranked recipe named "Hot and Sour Shrimp Soup - Tom Yam Goong"

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Try this Hot and Sour Shrimp Soup - Tom Yam Goong recipe, or contribute your own. "Seafood" and "Thai" are two tags used to describe Hot and Sour Shrimp Soup - Tom Yam Goong.

"Since we have Kaffir limes growing in the yard and live on the Texas Gulf this soup of one of our favorites. We get fresh shrimp and pick fresh leaves and lemongrass from the garden when we make it. "

- promfh

Ingredients

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8 ounces Shrimp/Prawns; shelled and deveined
3 cups Water
2 tablespoons Garlic; minced (about 2 cloves)
5 medium Kaffir Lime Leaves; Thin slices
1/4 cup Fish Sauce; (Nam Pla)
1/2 ounce Fresh Galangal; or Ginger root
2 ounces Lemon Grass; Lower stalks only
2 medium Shallots; Sliced thin
1/2 cup Straw Mushrooms; Sliced
1/4 cup Green Chili Peppers; About 5 Thai or 3 Serrano peppers
1/4 cup Lime juice
1 tablespoon Cilantro Leaves; Chopped
1 teaspoon Chili Paste; Siracha

Original recipe makes 4

Servings  

Preparation

* Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor.

A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups.

Each region has its own particular variation of the recipe. This recipe is from Bangkok and the central plains.

Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve.

We've had some success with putting the lemon grass, lime leaves, and galangal in a mesh bag. That way they are easy to remove from the broth later to avoid the little "woody bits" that sometimes get in the soup.

Adapted from recipe by Chef Steve Muir.

Each (6 oz) serving contains an estimated:

Cals: 60, FatCals: 6, TotFat: 1g

SatFat: 0g, PolyFat: 1g, MonoFat: 0g

Chol: 29mg, Na: 1400mg, K: 311mg

TotCarbs: 11g, Fiber: 1g, Sugars: 2g

NetCarbs: 10g, Protein: 5g

The high sodium content is from the Fish Sauce. If you are sodium sensitive cut back on the Fish Sauce a bit. I've never seen a "low sodium" fish sauce but one might be on the market.

photo by promfh promfh

photo by promfh promfh

Calories Per Serving: 112 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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wow..my familly enjoyed it .thanks.tasty.
SRHasan 8 months ago
this is my favorite recipe...........
donnyosmonds 4 years ago
Great!
amorano 4 years ago
should be served in a small portion as an app
humboldtdave 6 years ago
[I made edits to this recipe.]
promfh 8 years ago
[I made edits to this recipe.]
promfh 8 years ago
[I made edits to this recipe.]
promfh 8 years ago
[I made edits to this recipe.]
stevemur 8 years ago
Since we have Kaffir limes growing in the yard and live on the Texas Gulf this soup of one of our favorites. We get fresh shrimp and pick fresh leaves and lemongrass from the garden when we make it.
promfh 8 years ago
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