Tom Yum Goong
also called tom yum · tom yam · tom yum kung · tom yam goong · hot and sour shrimp soup · tom yum soup · tom yum nam sai
- Thai Kitchen
- serves 4
- recipe says 45 min
- Soups
Three ways to read this recipe
The table
| 1 cup(from 1 lb shell-on shrimp)shrimp heads and shells | fry the shells 3 min | simmer 15 min, then strain | steep 10 min | poach 3 min | season off the heat |
| 1 Tbsvegetable oil | |||||
| 6 cups(1.4 L)water | |||||
| 3 stalks(bruised and cut into lengths)lemongrass | |||||
| 8 slices(fresh or frozen; not ginger)galangal | |||||
| 6(torn)makrut lime leaves | |||||
| 1 lb(450 g; peeled)shrimp | |||||
| 4 oz(115 g; torn)oyster mushrooms | |||||
| 3 Tbsfish sauce | |||||
| 1/4 cup(60 mL)lime juice | |||||
| 5(crushed)Thai chiles | |||||
| 1/4 cupcilantro | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1fry the shells 3 min
2simmer 15 min, then strain
goes in with what step 1 made
3steep 10 min
goes in with what step 2 made
4poach 3 min
goes in with what step 3 made
5season off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 31 min1 of 5 steps gives no time
- Needs you
- about 3 min
fry the shells 3 min
3 minneeds youfrom the start
simmer 15 min, then strain
15 minwalk away3 min in
steep 10 min
10 minwalk away18 min in
poach 3 min
3 minwalk away28 min in
season off the heat
not timed31 min in
- needs you
- you can walk away
- never timed
You'll need saucepan
Goes with
See how it is written
>> title: Tom Yum Goong
>> category: Soups
>> tags: shrimp, thai, sour, chiles, stovetop
>> counters: Thai Kitchen
>> aka: tom yum, tom yam, tom yum kung, tom yam goong, hot and sour shrimp soup, tom yum soup, tom yum nam sai
>> pairs-with: tom-kha-gai
>> servings: 4
>> time: 45 min
>> step: fry the shells 3 min
Fry @shrimp heads and shells{1%cup}(from 1 lb shell-on shrimp) in @vegetable oil{1%Tbs} in a #saucepan{} over medium heat for ~fry{3%min}, pressing them until they turn red and the oil goes orange.
>> step: simmer 15 min, then strain
Simmer @&(~1)shells{} in @water{6%cups}(1.4 L) for ~simmer{15%min}, then strain the stock and put it back in the pan.
>> step: steep 10 min
Steep @lemongrass{3%stalks}(bruised and cut into lengths), @galangal{8%slices}(fresh or frozen; not ginger) and @makrut lime leaves{6}(torn) in @&(~1)stock{} for ~steep{10%min}.
>> step: poach 3 min
Poach @shrimp{1%lb}(450 g; peeled) and @oyster mushrooms{4%oz}(115 g; torn) in @&(~1)broth{} for ~poach{3%min}, until the shrimp curl and go opaque.
>> step: season off the heat
Season @&(~1)soup{} off the heat with @fish sauce{3%Tbs}, @lime juice{1/4%cup}(60 mL), @Thai chiles{5}(crushed) and @cilantro{1/4%cup}.