TOM YUM GOONG

Tom Yum Goong is a world-renowned Thai dish known for its bold, spicy, and sour flavors, enhanced by the fragrant aroma of
fresh herbs such as galangal, lemongrass, kaffir lime leaves, and bird’s eye chili. As a signature dish of central Thailand,
Tom Yum Goong is widely enjoyed across all regions of the country and is typically served with rice. There are two main variations:
the clear broth (Tom Yum Nam Sai) and the creamy version (Tom Yum Nam Khon). The dish is celebrated for its perfect balance of sour, spicy, salty, and slightly sweet flavors, making it a culinary representation of Thai cuisine. Although the exact origin of Tom Yum Goong remains unclear, references to Tom Yum can be traced back to the reign of King Rama V, especially in the form of fish-based soups. One of the earliest official
records appears in the 1908 cookbook Mae Krua Hua Pa by Lady Plean Pasakornwong, which includes a similar dish called Tom Yum Khmer or Kaeng Nok Mor, though it differs from the Tom Yum Goong we know today. Tom Yum Goong reflects not only the ingenuity of past generations who found delicious ways to incorporate medicinal herbs into daily meals—but also the natural abundance of Thailand, a land known for its rich waters and fertile fields. It has also been featured in the Thai Taste Therapy project, which promotes the concept of “Thai food as the most delicious medicine in the world.

  Creamy Tom Yum Goong (Hot and Sour Thai Shrimp Soup)
  Ingredients:
  -  600 grams fresh shrimp (peeled and deveined)
  - 250 grams straw mushrooms (halved)
  - 400 ml water
  - 1 bundle of fresh Thai herbs (3–4 slices of galangal, 2 stalks of lemongrass cut into 1-inch pieces,
  - 4 kaffir lime leaves torn)
  - 6 shallots (peeled and crushed)
  - 10 bird’s eye chilies (lightly crushed)
  - 1 tablespoon Thai roasted chili paste (Nam Prik Pao)
  - 50 ml fresh milk (or evaporated milk for creamier texture)
  - 2 tablespoons fish sauce
  - 1 tablespoon sugar Juice of 1 lime (adjust to taste)
  - 1 small cup chopped culantro or Thai parsley (for garnish)

   Instructions:
  1. Boil the herbs: Bring 400 ml of water to a boil. Add lemongrass, galangal, kaffir lime leaves,
      and shallots. Boil for about 5 minutes until fragrant.
  2. Add mushrooms and shrimp: Add the mushrooms and cook for 2–3 minutes. Then add
      the shrimp and boil until just cooked (about 2 minutes).Do not overcook the shrimp.
  3. Season the soup: Lower the heat. Add roasted chili paste (Nam Prik Pao), milk, fish sauce,
      and sugar. Stir gently to mix.
  4. Add heat and sourness: Turn off the heat. Add crushed chilies and lime juice. Taste and adjust
      as needed — it should be spicy, sour, salty, and slightly sweet.
   5. Serve and garnish: Ladle into bowls, garnish with chopped culantro or Thai parsley,
       and serve hot with steamed jasmine rice.

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