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Tom Yum Goong Recipe

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This recipe for Tom Yum Goong, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Loftin Smith
Added: Tuesday, November 25, 2008


3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
1 stalk lemongrass
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12 medium or large raw shrimp, shelled
2 Tbsp. fish sauce
1-2 small red (or substitute green) chilies (depending on desired spiciness), finely sliced
3 cloves garlic, minced
A handful of cherry tomatoes
A handful of fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1 can coconut milk
Wedges of lime for serving (key limes or regular limes)
1/3 cup fresh coriander, roughly chopped
Optional: additional Thai red chilies, chopped finely with seeds removed
Optional: Thai rice noodles (OR egg/wheat noodles if you prefer)

Lemongrass preparation remove tough outer leaves, cut off bulb, slice lemon grass, process in food processor.
Pour stock into a deep cooking pot and turn heat to medium-high.
Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice
Boil for 5 minutes, or until fragrant.
Add garlic, chili, and lime leaves to broth. Continue cooking for another 5 minutes.

Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 58 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chilies and/or fish sauce (instead of salt) as desired.
Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!




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