Fiery Tom Yum Goong with Roasted Chili Jam
A blazing hot-and-sour shrimp soup that hits every taste bud at once -- the sharp tang of lime, the floral heat of bird's eye chilies, and the deep umami of roasted chili jam swirling through an aromatic broth perfumed with lemongrass and galangal. This is Thai comfort in a bowl.
Ingredients
- 1 lb large shrimp, peeled and deveined (reserve shells)
- 4 cups chicken or shrimp stock
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 slices galangal (about 1/4-inch thick)
+ 10 more ingredients
Instructions
If you have shrimp shells, simmer them in the stock for 10 minutes, then strain. This creates a deeply flavorful base.
Bring the stock to a boil in a medium pot. Add the lemongrass, galangal, kaffir lime leaves, shallot, and bird's eye chilies. Boil for 5 minutes to infuse the aromatics.
Add the mushrooms and tomatoes. Cook for 3 minutes until the mushrooms are tender.
Stir in the nam prik pao (roasted chili jam) until fully dissolved in the broth.
Add the shrimp and cook for 2-3 minutes until they curl and turn pink.
Remove the pot from heat. Stir in the fish sauce and lime juice. For the creamy version (tom yum nam khon), swirl in the evaporated milk.
Taste and adjust -- more lime for sour, more fish sauce for salt, more chili jam for heat and depth.
Ladle into bowls and garnish with fresh cilantro. Serve with steamed jasmine rice on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI