Tom Yum Goong – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Thailand Region / Locale: Thai Servings: Serves 4
Thailand Region / Locale: Thai Servings: Serves 4Tom Yum Goong, a fragrant and spicy Thai soup, is renowned for its harmonious blend of hot and sour flavors, offset by the subtle sweetness of prawn. Originating from central Thailand, this dish highlights the vibrant ingredients typical of Thai cuisine—lemongrass, kaffir lime leaves, and galangal—creating a warming dish that’s both refreshing and invigorating.
Ingredients
- water – 4 cups / 960 ml
- lemongrass – 2 stalks, smashed and cut into 2-inch pieces
- kaffir lime leaves – 5 leaves, torn
- galangal – 4 slices
- Thai bird’s eye chilis – 4, smashed
- shrimp (prawn) – 1 lb / 450 g, peeled and deveined
- mushrooms – 1 cup / 150 g, halved
- fish sauce – 3 tbsp / 45 ml
- lime juice – 3 tbsp / 45 ml
- tomatoes – 2, quartered
- fresh cilantro – 1/2 cup / 30 g, chopped
Instructions
- In a medium pot, bring water to a boil. Add lemongrass, kaffir lime leaves, and galangal; cook for 5 minutes.
- Add chilis and shrimp, simmer until the shrimp are cooked through, about 3 minutes.
- Stir in mushrooms, fish sauce, and tomatoes; cook for an additional 2 minutes.
- Remove from heat and add lime juice. Garnish with fresh cilantro before serving.
Substitutions
- kaffir lime leaves -> zest of 1 lime
- Thai bird’s eye chilis -> any small hot chilis
- shrimp -> chicken breast, thinly sliced
Enhancements in the Next Evolution
- Add a tablespoon of coconut milk for a creamy twist.
- Include shallots for added sweetness and depth of flavor.
- Consider adding fresh herbs like Thai basil for an aromatic finish.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
