Tom Yum Goong is one of the most famous dishes in Thai cuisine, known for its vibrant blend of hot, sour, salty, and sweet flavors. The broth is infused with aromatic herbs, making it exceptionally fragrant and complex.

Prep Time	Cook Time	Serves
15 minutes	15 minutes	4

Part A: Ingredients

• Stock: 4 cups Chicken Stock or Water.
• Herbs (Essential Trio): 2 stalks Lemongrass (smashed and sliced into 1-inch pieces), 1 thumb-sized piece Galangal (sliced thinly), 8-10 Kaffir Lime Leaves (torn to release aroma).
• Heat: 5-10 Thai Bird’s Eye Chilies (smashed or sliced – adjust to heat preference).
• Protein/Vegetables: 1 lb Large Prawns (shrimp, peeled and deveined), 1 cup Straw Mushrooms or Oyster Mushrooms (halved), 1 small Tomato (cut into wedges, optional).
• Seasoning/Finish: 3-4 Tbsp Fish Sauce, 3-4 Tbsp Fresh Lime Juice (key for sourness), 1 tsp Sugar, 1-2 Tbsp Thai Chili Paste (Nam Prik Pao – optional, for color/creaminess).
• Garnish: Fresh Cilantro and/or Sawtooth Coriander.

Part B: Instructions

Step 1: Infuse the Stock

1. In a medium saucepan, bring the stock or water to a boil.
2. Add the lemongrass, galangal, kaffir lime leaves, and smashed chilies.
3. Reduce the heat and simmer for 10 minutes to allow the herbs to fully infuse the broth.

Step 2: Add Vegetables and Prawns

1. Increase the heat to medium-high. Add the mushrooms and tomato (if using). Cook for 2 minutes.
2. Add the prawns and cook just until they turn pink and opaque (about 2-3 minutes). Do not overcook the prawns.

Step 3: Seasoning and Finishing

1. Remove the pot from the heat. This is important to prevent the lime juice from tasting bitter.
2. Stir in the fish sauce, sugar, and Thai chili paste (Nam Prik Pao, if using). The chili paste is what gives the creamy version (nam khon) its color and richness.
3. Add the fresh lime juice.
4. Taste and adjust the balance: The soup should be noticeably sour and salty, followed by the heat of the chilies. Add more lime juice for sourness, fish sauce for saltiness, and sugar to round out the flavor.

Step 4: Serve

• Ladle the Tom Yum Goong into bowls, making sure each bowl gets an even amount of herbs, mushrooms, and prawns.
• Garnish with fresh cilantro and/or sawtooth coriander. Serve hot, traditionally with steamed jasmine rice on the side.