Tom yum can be made with a variety of ingredients, but the most standard ones include shrimp, kaffir limes, and chiles. Together, these ingredients work to provide a spicy and tangy flavor profile to the soup.
This tom yum goong recipe also comes together quickly. Once the soup is brought to a simmer, the shrimp gets added into the soup and cooked for a couple of minutes.
The noodles, which have been soaked in cold water for a few minutes, get added to the hot soup with some fresh herbs as the finishing touch. That’s all you need to make a delicious tom yum soup!
Bring the stock to a simmer in a large saucepan over medium-high heat. Add the mushrooms, fish sauce, lime juice, chili paste, and dried chilies. Return the soup to a simmer. Reduce the heat to medium-low.
Add the shrimp and gently simmer until the shrimp are just cooked through, about 2 minutes. Season to taste, adding more fish sauce, lime juice and chili paste if necessary.
Meanwhile, soak the noodles in a large bowl of cold water until they soften slightly, about 5 minutes. Drain well. Add about 2 cups of the noodles to the soup (reserve any remaining noodles for another use).
Stack the lime leaves on top of each other then roll them up tightly. Using a very sharp knife, very thinly slice the roll of leaves crosswise into fine strips (this technique is called chiffonade).
Divide the soup among serving bowls. Garnish with the lime leaves and cilantro and serve.