A recipe from Gemo

Tom Yum Goong

Name: Tom Yum Goong
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g Shrimp (shell-on if possible; peeled and deveined); 1000 ml Fish Stock (or light shrimp stock from the shells); 2 pc Lemongrass (stalks, bruised and sliced); 30 g Galangal (thinly sliced; ginger is a practical fallback); 6 pc Makrut Lime Leaves (torn; use lime zest only if unavailable); 3 pc Hot Pepper (Thai bird chilies if available, bruised); 200 g Oyster Mushroom (or mixed mushrooms, torn); 1 pc Tomato (ripe, cut into wedges); 2 pc Shallot (lightly crushed); 3 tbsp Fish Sauce (adjust to taste); 2 pc Lime (juiced; add off the heat); 1 tsp Sugar (optional, for balance); 0.5 bunch Cilantro (Coriander) (roughly chopped, for serving)

გემო (ოფიციალური გვერდი)Chef

35 minMedium4 servings

Thailand's iconic hot-sour shrimp soup with a clear, aromatic broth scented by lemongrass, galangal, makrut lime leaf, chilies, lime, fish sauce, mushrooms, and tender shrimp. This version keeps the bright broth identity while giving practical local fallback notes for the harder-to-find Thai herbs.

Method

01
Prepare 450 g shrimp and aromatics. Peel and devein the shrimp, keeping the shells if you want a stronger broth. Bruise 2 lemongrass stalks, 30 g galangal, 6 makrut lime leaves, 3 chilies, and 2 shallots so they release their aroma; tear 200 g mushrooms and cut the tomato into wedges.
02
Make the aromatic broth. Bring 1 liter fish stock to a boil in a pot. If using shrimp shells, simmer them in the stock for 5 minutes, then strain them out. Add the lemongrass, galangal, makrut lime leaves, chilies, and shallots, then simmer until the broth smells strongly citrusy and herbal.
⏱ 8 min
03
Add 200 g mushrooms and the tomato. Simmer until the mushrooms soften but still hold their shape and the tomato just begins to release juice into the broth.
⏱ 4 min
04
Cook the shrimp gently. Add the 450 g shrimp and simmer only until they turn pink, curl, and are just opaque through the thickest part. Do not boil them hard or they will become rubbery.
⏱ 3 min
05
Season off the heat. Turn off the stove, stir in 3 tablespoons fish sauce, juice of 2 limes, and 1 teaspoon sugar if using, then taste. The broth should be bright, sour, salty, spicy, and aromatic; add a little more lime juice, fish sauce, or crushed chili if needed.
06
Serve hot with cilantro scattered on top. Leave the lemongrass, galangal, and lime leaves in the bowl for aroma, but remind diners they are there to perfume the soup rather than to be eaten.