My youngest son, who lives in residence at his university, came home for Thanksgiving. He has been sick the whole week and late nights doing school work and group projects did not help. I was just glad that he had the long weekend off so he was able to come home and get a much needed rest. I made him his favorite soups, Tinolang Manok (Chicken with Papaya Soup) and Lemongrass shrimp soup.
Lemongrass shrimp soup or tom yum goong is a classic soup that is served in many Thai restaurants. Its distinct hot and sour flavor makes it a good soup to have if you have a cold. The basic broth consists of chicken stock and fresh ingredients like lemongrass, galangal, lime juice, fish sauce, kaffir lime leaves and chili peppers.
Cooking Tips for Perfect Tom Yum Goong
To get the best flavor in your lemongrass shrimp soup, start by making your broth from scratch if you can. Using homemade chicken stock will give the soup a richer taste compared to store-bought options. If you’re short on time, a good quality low-sodium chicken broth works too. When preparing your ingredients, make sure to bruise the lemongrass and galangal. This releases their essential oils, which enhances the flavor of the soup. For the shrimp, it’s best to use large, fresh shrimp. They cook quickly and absorb the soup’s flavors beautifully. If you prefer, you can also use frozen shrimp; just make sure to thaw them properly before adding them to the soup. Adjust the level of heat to your liking by varying the amount of chili peppers. If you enjoy a spicier kick, consider adding a few more or even a splash of chili oil at the end. Lastly, don’t skimp on the lime juice. Its acidity balances the other flavors and brightens up the soup, making it refreshing.
Serving Suggestions and Pairings
Serving tom yum goong can be simple, but a few thoughtful touches can elevate the meal. Traditionally, this soup is served hot in a bowl, garnished with fresh cilantro and lime wedges on the side. This not only adds a pop of color but also allows everyone to adjust the lime flavor to their preference. For a complete meal, pair the soup with a side of jasmine rice. The rice soaks up the broth and complements the spicy and sour notes perfectly. If you want to add more variety to the meal, consider serving spring rolls or a Thai salad alongside the soup. This creates a nice balance with the soup’s heat and adds a crunchy texture. For drinks, a light Thai iced tea or even a simple glass of cold coconut water can be refreshing choices. If there are leftovers, serve the soup over fresh rice noodles for a delightful twist the next day. This way, you can enjoy the flavors in a different format without losing any of that comforting essence.
Frequently Asked Questions
What can I substitute for lemongrass?
If you can’t find lemongrass, try using a combination of lime zest and a little bit of ginger. It won’t be exactly the same, but it will give you a nice citrusy flavor.
How can I store leftover soup?
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for about 3 to 4 days, or you can freeze it for up to 2 months.
Can I make this soup ahead of time?
Making the soup ahead of time is totally doable. Just prepare the broth and add the shrimp right before serving to keep them tender and juicy.
What should I serve with tom yum goong?
This soup pairs great with jasmine rice or rice noodles. A side of fresh herbs like cilantro or Thai basil can also enhance the flavors.
What are common mistakes to avoid when making tom yum goong?
One common mistake is not bruising the lemongrass and galangal, which can lead to a lack of flavor. Also, be careful not to overcook the shrimp, as they can become tough if left in the soup for too long.
Lemongrass Shrimp Soup (Tom Yum Goong)
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tablespoon chili paste
- 6 tablespoons fresh lime juice or to taste
- 1 tablespoon fish sauce or to taste
- 1 stalk fresh lemongrass cut into 1 inch long pieces (use only the white part)
- 4 fresh kaffir lime leaves
- 2 fresh hot chili peppers optional
- ½ cup sliced fresh mushrooms
- 8 whole baby corn cut in half
- 1 medium tomato cut into 4 wedges
- 7 cups chicken stock
- ¼ cup sliced fresh galangal or ginger
- ¼ cup chopped cilantro for garnish
Instructions
- Bring chicken stock to a boil.
- Add kaffir lime leaves, lemongrass, galangal, mushrooms and baby corn. Boil for 3 minutes.
- In a small bowl, mix chili paste, fish sauce and lime juice with a spoon until the mixture is well-blended. Put it aside.
- Add shrimps and tomato wedges into the boiling broth, cooking until the shrimp turn pink. Add the seasoning mixture and chili peppers, if using. Bring the soup to a boil again.
- Adjust seasoning. Garnish with chopped cilantro and serve.
- Enjoy!
Notes
Nutrition
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