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Fish, South and Southeast Asian

Tom yum goong with jasmine rice

Tom yum goong is a Thai soup with shrimp, lemongrass and mushrooms, served with jasmine rice for 4 people. It takes 35 minutes and costs about €4.40 per person, with an easy difficulty level. The key to success is the broth, made from the shrimp shells, strained clear before adding the red curry paste and lime juice.

Tonight, Thai tom yum goong soup with shrimp, lemongrass and mushrooms, spicy, tangy and comforting, served with jasmine rice.

Tom yum goong with jasmine rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Tom yum goong rests on a simple balance, the heat of chili, the tang of lime and the richness of a shrimp broth. Lemongrass and ginger perfume the broth without ever being eaten, button mushrooms add bite, and cherry tomatoes bring a touch of sweetness that tames the heat. It's a bold soup that wakes you up and comforts you at the same time.

This is a recipe for a night when you want something different, without fuss or hard to find ingredients. It works well for a dinner between adults or a weekend meal, less so for kids because of the chili. Mon Chou paired it with jasmine rice as a natural side, to soften every spoonful of broth.

The ingredients

4 people

Fish counter

  • Raw shell on shrimp 500 g

Fruits and vegetables

  • Button mushrooms 200 g
  • Lemongrass 2
  • Fresh ginger 3 tsp
  • Lime 2
  • Fresh chili 2
  • Fresh cilantro 4 sprigs
  • Cherry tomatoes 8

Pantry

  • Chicken brothoften in the pantry 1 l
  • Red curry pasteoften in the pantry 1 tbsp
  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g

Allergens Shellfish, Fish

The step by step recipe

  1. Peel the shrimp, keeping the shells and heads, then sauté them for five minutes in a pot with a little oil. 5 min

    The shells give the broth an intense shellfish flavor.

  2. Add the broth, the crushed lemongrass, the sliced ginger instead of galangal, and let simmer, then strain. 12 min

    Strain well, you want a clear and flavorful broth.

  3. Pour the strained broth back into the pot, add the curry paste, the sliced mushrooms and the cherry tomatoes. 8 min

    Dilute the curry paste in a little broth to avoid lumps.

  4. Add the peeled shrimp and cook them just until done through. 3 min

    As soon as they turn pink and curl up, they're ready.

  5. Off the heat, add the fish sauce, sugar, lime juice, sliced chilies and cilantro, and serve with the rice. 12 min

    Add the lime juice off the heat to keep its freshness.

Our tips to get it right

  • Crush the lemongrass stalks well before adding them to the broth, this releases their full flavor during cooking.
  • Taste the broth before adding the fish sauce and lime juice, the final balance is adjusted at the end, not during cooking.
  • Don't leave the shrimp on the heat too long, they turn rubbery fast once they're cooked through.

The variations

  • Swap the shrimp for chicken pieces or white fish, adjusting the cooking time accordingly.
  • For a vegetarian version, use vegetable broth, replace the fish sauce with soy sauce and double the mushrooms.
  • For a milder, kid friendly version, cut the chili in half and add a splash of coconut milk to round out the flavor.

What to serve it with

  • Jasmine rice already included in the recipe
  • Light green tea or lemon water
  • Fresh spring rolls as a starter

Storage

Tom yum goong keeps for 2 days in the fridge in a sealed container, separate from the rice. It doesn't freeze well since the shrimp and mushrooms lose their texture. Reheat it gently in a pot without boiling, so the shrimp don't toughen up.

Questions about this dish

Can you use ginger instead of galangal?

Yes, this recipe already uses ginger instead of galangal, since it's easier to find. The flavor is slightly less peppery, but the broth stays fragrant and balanced.

Do you eat the lemongrass and ginger in the broth?

No, these aromatics flavor the broth but aren't meant to be eaten. Just leave them at the bottom of the bowl as you enjoy the soup.

Can you make the broth ahead of time?

Yes, you can make and strain the broth a day ahead, then keep it in the fridge. Add the shrimp, mushrooms and seasonings just before serving.

How do you tone down the heat in tom yum goong?

Use less fresh chili or remove the seeds before slicing, since that's where most of the heat is concentrated. You can also add a bit of sugar or coconut milk to soften the flavor.

How long does it take to make a tom yum goong with jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tom yum goong with jasmine rice?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tom yum goong with jasmine rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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