Hot & Sour Shrimp Soup- Tom Yam Goong *

Tom Yam Goong is Thailand’s answer to a cold, a gray day, or anything that needs blasting out of the senses. The broth gets built from shrimp shells simmered into water, which is where the deep seafood backbone comes from, so don’t throw those shells out.

The aromatic trio of lemongrass, galangal, and kaffir lime leaves is what separates real Tom Yam from a pale imitation. Galangal is sharper and more piney than ginger, and kaffir lime leaves lend that floral-citrus note you simply cannot fake with regular lime zest.

The soup comes together in minutes once the stock is ready. Lime juice and black chili paste go into the serving bowl last so the raw citrus stays bright and the chili heat blooms when the hot broth hits it.

Kitchen Tips

• Don’t boil the shrimp for more than a minute or two past the color change. Overcooked shrimp turn rubbery fast in this thin broth.
• Bruise the lemongrass stalks with the back of a knife before adding. More oils release that way.
• Fresh galangal and kaffir lime leaves freeze beautifully. Stash extras for next time.
• Add the lime juice off the heat. Boiled lime juice goes bitter.

Variations

• Swap shrimp for bone-in chicken thighs and call it Tom Yam Gai.
• Stir in a splash of coconut milk at the end for the creamier Tom Kha version.
• Toss in cherry tomatoes with the mushrooms for extra sweetness and color.