Tom Yum Goong is Thailand’s iconic spicy-sour soup, famous for its bold flavors from lemongrass, galangal, kaffir lime leaves, chili, and lime juice. With plump shrimp and mushrooms, it’s a clear broth that’s refreshing yet fiery—balancing hot, sour, salty, and sweet.

A staple street food that showcases Thai herbal cuisine.

Ingredients (serves 4):

• 500g large shrimp
• Stock (chicken or shrimp)
• Lemongrass, galangal, kaffir lime leaves
• Thai chilies, mushrooms, fish sauce, lime juice
• Cilantro, tomatoes (optional)

Step-by-Step Instructions:

1. Bruise aromatics (lemongrass, galangal, leaves) and simmer in stock.
2. Add chilies and mushrooms; cook briefly.
3. Add shrimp; poach until pink.
4. Off heat, season with fish sauce, lime juice, and sugar.
5. Garnish with cilantro; serve hot.

Tips: Don’t eat the woody aromatics; adjust lime/chili for personal sour-spicy balance.