- 1 pound shrimp (peeled and deveined, reserve shells)
- 2,5 liter shrimp stock or chicken stock
- 3 cm piece galangal (chopped, or ginger)
- 5 kaffir lime leaves (chopped)
- 2 stalks lemongrass (peeled and chopped, or lemon zest)
- 1 1/2 cup shiitake mushrooms (sliced)
- 2 Thai birdseye chilies (sliced thinly crosswise)
- 3 tablespoons fish sauce
- 3 tablespoons nam prik pao (roasted red chili paste) depends with your taste
- 1 pound egg noodles or soba noodles
- 1 lime juiced
- 1/2 cup cilantro (chopped)
- 1/2 cup green onions (sliced into 1/2 inch pieces)
- roasted unsalted peanuts (roughly chopped)
Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish. Mainly served as a meal soup.
1. Bring the water, shrimp shells, galangal, kaffir lime leaves and lemon grass to boil, reduce the heat and simmer for 20 minutes.
2. Strain the solid bits and discard them.
3. Simmer the broth, shiitake mushrooms, chilis, fish sauce and nam prik pao for 20 minutes.
4. Meanwhile, cook the noodles as directed on package.
5. Add the shrimp to the soup and simmer until cooked, about 2-3 minutes.
6. Remove the soup from the heat and add the noodles, lime juice and cilantro.
7. Garnish with the green onions and peanuts.