Main Page
Festive table
Tom yam kung soup with Thai shrimp

Thai Tom Yum Goong Soup with Shrimp

A taste of Thailand, right on your own table! Despite its distinctive hot-and-sour flavor, tom yum soup has plenty of fans. The base of this soup is tom yum paste, which you can make at home or buy at most grocery stores. And of course, you can't do it without shrimp!

Nika

Recipe author

Watch the video

Composition / ingredients

Servings:

Water

600

Tom yum paste (Tom Yum)

Shrimp

120

White mushrooms

150

Cherry tomatoes

Onion

Garlic

Limes

Fresh cilantro

Vegetable oil

Shrimp (Argentine red)

Flour

Egg

Milk

Tempura flakes (tempura)

Salt

Vegetable oil

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 79 % 23 g

Carbohydrates 7 % 2 g

227 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather all the ingredients for the soup.
Step 2:

Peel the thawed small shrimp: pull off the heads and remove the shells and legs. Since these shrimp are small, you don't need to devein them.
Step 3:

Next, prep the vegetables: dice the onion, slice the mushrooms, cut the garlic cloves into small slivers, and quarter the cherry tomatoes.
Step 4:

Heat the oil in a small pot. Lightly saute the diced onion and quartered cherry tomatoes for about 3 minutes.
Step 5:

Then add the water and bring to a boil. Once boiling, stir in the tom yum paste until fully dissolved.
Step 6:

Add the sliced mushrooms and the peeled shrimp. Continue cooking until the mushrooms and shrimp are done (about 4 minutes). Cover the finished soup and set it aside.
Step 7:

Now make the tempura shrimp. Peel the large shrimp: pull off the heads, remove the shells and legs, and be sure to devein them along the back.
Step 8:

Pat the peeled shrimp dry with paper towels, season lightly with salt, and dredge in flour.
Step 9:

Make the batter: beat the egg with a fork, add the milk, and whisk a little more.
Step 10:

Holding each shrimp by the tail, dip it in the batter and then in the tempura flakes.
Step 11:

Deep-fry the breaded shrimp, turning to brown both sides until golden. Transfer them to a paper-towel-lined plate to drain off the excess oil.
Step 12:

Wash, dry, and finely chop the cilantro.
Step 13:

Ladle the warm soup into deep bowls, add a squeeze of lime juice, sprinkle with chopped cilantro, and top with the tempura shrimp.

I make my soup fairly thick, so I don't serve a side bowl of rice with it. The royal Lao version of tom yum has the rice added straight into the soup. There are countless ways to make this soup; I made the most popular one, tom yum goong, with shrimp. It's also made with fish (tom yum pla), chicken (tom yum gai), mixed seafood like squid, shrimp, scallops, and mussels (tom yum thale), shrimp in coconut milk (tom yum nam khon), and even with pork knuckle (tom yum kha mu).