Tom Yum Goong (Thai Seafood Soup)
An explosion of citrusy, spicy, and aromatic flavors. This iconic Thai soup combines fresh seafood with a base of traditional herbs.
35 min
Medium
Tailandesa
3 servings
The story behind
Tom Yum is the soul of Thai cuisine, famous for its perfect balance between sour and spicy. As seen in the image, this 'Nam Khon' version features a creamy, reddish broth filled with large shrimp, mussels, and squid. The presentation highlights the use of fresh chilies, kaffir lime leaves, and lemongrass, served in a white bowl that emphasizes the intensity of its colors against a rustic backdrop.
Instructions
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1Bring the broth to a boil with lemongrass and kaffir lime leaves to infuse the aromas.
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2Add the chili paste and fish sauce, stirring until the broth takes on the vibrant red color seen in the photo.
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3Incorporate the seafood (prawns, mussels, squid) and cook only until tender.
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4Stir in the evaporated or coconut milk to achieve the creamy texture.
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5Turn off the heat and add the lime juice (this prevents the juice from turning bitter).
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6Serve in a warm bowl and garnish with freshly sliced chilies and cilantro.
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