A very satisfying spicy and sour shrimp and mushroom soup that’s easy to prepare. Great in winter or hot summers.

Tom yum or tom yam is sour Thai soup. Tom refers to the boiling process. Yam means mixed. Goong means prawns.

There is a link below the recipe to buy galangal. Ginger root is not a great substitution because it doesn’t taste that’s similar.

If you are a wild mushroom hunter most mushrooms will work very well in this recipe. If not, substitute 100% shiitake.

Please use Seafood Watch to select your shrimp to keep our seafood food sources sustainable and to make sure it’s safe to eat.

EQUIPMENT: paring knife, saucepan, sieve, bowl

Tom Yum Goong ต้มยำกุ้ง

Recipe by Anna Stockel Cuisine: ThaiDifficulty: Average

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 1 20 oz package Nona Lim Thai Curry & Lime Bone Broth*

• 1 lb wild, medium shrimp

• 1/2 cup chopped peeled fresh galangal or ginger root

• 4 2-inch pieces peeled fresh lemongrass, sliced lengthwise

• 2 limes, zested

• 2 tablespoons red curry paste

• 1/2 cup sliced shiitake mushrooms

• 1/2 cup sliced Black Trumpet mushrooms or substitute more shiitake

• 2 tablespoons chili-garlic paste

• 1 tablespoon fish sauce

• 1 red jalapeño, thinly sliced**

• 1 Thai chili***

• 1/4 cup chopped green onions

• 1/4 cup chopped fresh cilantro

• 3 tablespoons chopped dry-roasted unsalted peanuts

• 4 lime wedges

Directions

• Peel and devein shrimp, reserving shells.
• Bring bone broth to a boil in a saucepan.
• Add shrimp shells, galangal or ginger, and lemongrass.
• Simmer 10 minutes.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth to saucepan. Add mushrooms, chili-garlic paste, fish sauce, jalapeños, and Thai chili. Bring to a boil.
• Reduce to a simmer and add shrimp.
• Simmer until shrimp are pink and curled.
• Stir in green onions, lime zest and cilantro.
• Remove from heat.
• Discard Thai chili.
• Squeeze in juice from limes.
• Ladle soup into bowls and sprinkle with peanuts.
• Serve with lime wedges.

Notes

• *Really great, authentic bone broth made in Oakland, CA. Makes preparing this recipe a breeze. If you can’t find it, find a good fish stock-based recipe on-line. Our local grocery store carries it in their freezer section. https://www.nonalim.com/products/thai-curry-lime-broth
• **substitute red bell pepper and add another Thai chili
• ***Substitute 2 serrano peppers