RCI-SP.005.0270.001
Tom Yam Goong
Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labeled with their Vietnamese name, ngo gal.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- lemon grass2 stalkscut into 1½" lengths
- kaffir lime leaves4 uniteach torn off center spine
- shallot1 largepeeled, sliced
- Thai chilies or 2 Serrano chiles6 smallsliced lengthwise
- medium shrimp½ lbpeeled and de-veined, tails left on
- ½ cup
- 3 tbsp
- 3 tbsp
- ½ tsp
- firm tomato1 smallcut into wedges
- 1 cup
- chopped pak chee farang1 tbsp
Method
1
Bring 1 quart of water to a boil in a large pot over high heat.
2
Add the lemongrass stalks cut into 1½-inch lengths, torn kaffir lime leaves, sliced shallot, and sliced Thai chilies to the boiling water. Stir gently to combine.
1 minutes
3
Simmer the broth for 10 minutes to allow the aromatics to infuse fully into the liquid.
10 minutes
4
Add the peeled and deveined medium shrimp with tails intact, stirring gently to submerge them evenly in the broth.
2 minutes
5
Add the canned straw mushrooms to the pot and continue simmering until the shrimp turn pink and opaque throughout, approximately 3–4 minutes.
4 minutes
6
Pour in the lime juice and fish sauce, then sprinkle the salt over the surface. Stir gently to distribute the seasonings.
1 minutes
7
Taste the broth and adjust the balance of lime juice, fish sauce, and salt as needed to achieve the desired sour, salty, and spicy flavor profile characteristic of tom yam.
1 minutes
8
Add the tomato wedges and gently stir, allowing them to warm through without breaking apart, approximately 1 minute.
1 minutes
9
Remove the pot from heat and stir in the fresh cilantro leaves and chopped pak chee farang, reserving a small handful of cilantro for garnish.
1 minutes
10
Ladle the tom yam goong into individual serving bowls, distributing the shrimp, mushrooms, and aromatics evenly among each bowl. Garnish with reserved cilantro and serve immediately while hot.