RSS
Email
Twitter
Facebook
Spotlight
print Recipe: Tom Yum (Tom Yum Goong)
Ingredients:
2 1/2 cups shrimp stock
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off. Devein if you wish)
3 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 teaspoons fish sauce or to taste
1 stalk lemongrass (use the white part only, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms
Method:
In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.
Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.
Cook’s Note:
You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawn.
Get More Delicious Recipes Below:
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…
Thai-style Steamed Clams
A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird’s eye chilies, galangal, and lime juice. Last week, my market was…
Sambal Udang (Prawn Sambal)
If there is one dish that I can eat every day with just plain white rice, it’s probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by many people. Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming…
Green Curry Recipe
I first stumbled upon Thai 4 Real / Bonbini on Foodgawker a few months ago; it was food love at first sight. I am very glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest writer on Rasa Malaysia, so please welcome Thai 4 Real / Bonbini as she…
Get New Updates by Email:
PREVIOUS POST: Chef Al Rosas of Rosas Farm Steals Bloggers’ Pictures
NEXT POST: Muar Chee Recipe
This looks great, I love making soup in the winter.
Two questions though… Is this enough for one person? Also, I’d be nervous about saving shrimp heads. How do you store them and for how long?
Thanks.
Wow, what a delicious-mouth-watering Tom Yam!!! After seeing your picture, my stomach is drumming at this time of hour – MIDNIGHT!!!! Lucky me that I can just go out to a road side store to order one, and not have to cook!!!
Your Tom Yum soup full of udang! And the soup base looks very thick – must be darn good!
Your Tom Yum Goong looks great. So many goong in that bowl! I really appreciate having this recipe, and also the advice to save prawn heads. I agree that good food brightens any gloomy day, and this recipe definitely looks like it would do the trick. Thanks for sharing this!
This looks great, I love making soup in the winter.
Two questions though… Is this enough for one person? Also, I’d be nervous about saving shrimp heads. How do you store them and for how long?
Thanks.
Fabulous stuff – what a great, great looking bowl of food.
That looks extremely good. Your tom yum broth looks so lemak! If i could only reach…through…the…screen…..
:P
You truly have an eye for photography! Your dishes “jump” out at us through the blog!
Sorry to put a damper though … I would suggest that you put one of those “transparent-nish” watermark right across your photos. Identifying Rasa Malaysia at the bottom of the photo would still allow for copyright thefts since that portion can be easily cropped off.
You may also want to check out photo-sites like Flickr. They are able to have photos uploaded in their site, yet viewers are unable to copy the photos.
This soup looks so wonderful! It is a favorite of mine whenever I’m at a Thai restaurant. I’ll have to try my hand at making some for myself. I even have a bag of shrimp shells in my freezer!
I’m so glad to finally learn how to make this soup! Now I won’t have to always get it from a restaurant.
I see you’ve added a copyright to your pics! Good! I have to agree with CCC though- the watermark needs to be typed across part of your food photo or it can still be stolen (I know… it takes away from the beauty of the photo, but it’s sometimes necessary to protect). Lovely dish!
Oooo how about one on Laksa Johor, if you haven’t posted a recipe already….
Adore Tom Yam Goong. I have been reading thorugh your open letters to the Blog Pic Stealers and it is horrible that this is happening. I am sorry to hear that your adorable pictures are being kidnapped and victimised :-(
I actually was just looking in my freezer the other night and was trying to figure out what on earth to do with my shrimp stock…what serendipity!
Looks like a great recipe! i’ve never attempted to make tom yum on my own… need to go look for nam prik pao in penang! :)
Great tomyam… the prawns are big and delicious!
Mmm! Pair it with a bottle of Belgian Tripel and I am so there. It would bring out all the magical elements that the kaffir lime leaves and lemon grass bring to the soup.
You rock for making tom yum from scratch! :) I love this…especially when it is spicy enough to make me sniffle! I’ll start saving shrimp heads now…
Looks great, as with all photography you do.
Hmmm, reminds me… you should watermark your photos across the center, so thieving “chefs” can’t thieve your good work and effort! :)
Uddawise, next t’ing ya know, dis gonna be some kind Chef Al original!!
You might want to watermark your picture a lil higher than that. Chef Rosas might crop away the watermark and eventually steal pics again.
Btw, awesome tomyum recipe thanks :)
Is it me, or I just find tom yum better outside of Thailand? Tom yam in Malaysia and tom yum in U.S. are just yummier. Why is that? I’ve been to Bangkok several times, and each time, I will ask local Thais where to get a good bowl of tom yum gai. Each time, I must say I am disappointed :(
Yum! Yum!I can feel the sourness & spiciness.
Oh noooo… Tom Yum is my favourite! This looks extremely delicious… gimme some!
Me and my luv very luv tom yam…
HI,
How can i make the shrimp stock? coudnt seem to find in your post.
Can you reply to my email add. Many thanks .
cheers
I have only cooked the white soup base Tom Yum Goong before. But I have received a small jar of chili paste from my Thai counterpart and I shall put it to good use with this recipe! Thanks!
Thanks for recipe! I love tom yum so I’ll have to start saving prawn heads for this recipe… :)
hi ,
i have been trying to find out how many people your recipe serves?
please help asap , we are making this for 4 people for dinner in a few hours !!!
kind thanks
My recipe serves two people.
This is really delicious soup!!! actually the problem is no to cook it, but to collect all these ingredients! I used to buy ingredients in Thailand when I go there for vacation. But now I’ve run out of my stock, and order all the ingredients online through thai tom yum shop! I use this one: Tom Yum recipe .com, but you can google your own favorite tom yum shop))
and where do you get ingredients?
Is there any other brand you’d recommend?Your Tom Yum Goong looks yummy.
Tom Yum is one of my favorite Thai dishes, I think it highlights the culture perfectly and provides the perfect blend of spice and flavor; what Thai cooking is all about! I love the recipe you’ve used here; Tom Yum is delicious with chicken or shrimp/prawns; gotta leave those heads on though!
Bee yours is the one news letter I look for every time I open my mail. Fabulous recipes, excellent photography & write ups that always make a good read.
As the imported ready made Thai pastes available in my country are all of indifferent quality, I am sure your fans would appreciate recipes for Thai Chilli pastes (nam prik pao) & other Thai curry pastes that we can make from scratch. I am sure flavour & quality will be far superior to ready made ones. Thanks