I grew up not knowing how famous ‘Tom Yum Goong’ was. As someone from the Northeastern of Thailand, Tom Yum Goong isn’t something we eat often or almost at all. I first acknowledged the fame and grew to like Tom Yum Goong after I left Thailand since this is a staple at any Thai restaurant overseas.

Given my history with Tom Yum Goong, sharing my take on this famous dish is a bit nerve-wracking, especially when Hot Thai Kitchen comes up on top in a Google search for this dish (Chef Pai is incredible, and I love her so much, check out her recipe here).

I re-created the dish using techniques inspired by other cuisines, starting from pan-searing shallots and herbs on low heat before boiling to bring out the aroma I learned from making Pho. Keep other seasonings mild and let the shrimp stock shine, like how shrimp miso soup is made (エビだし味噌汁). I also added shrimp soya bean oil to replicate the thick fatty River prawn head butter I couldn’t find in the US. With that, I think I have something new to share here, and I am very proud of this recipe!

What is Tom Yum Goong?

Tom Yum Goong is a central Thai dish known to contain all flavors that make a dish delicious, from Thais’ perspective. Those flavors are sweet, sour, fatty, spicy, and salty. From the name, ‘Tom’ is a word that is often used to describe soup. ‘Yum’ is a word used to call dishes that are sour and spicy. ‘Goong’ means shrimp.

What is the difference between Tom Yum Goong and the Creamy Tom Yum Goong?

Tom Yum Goong does not contain evaporated milk or any other creamy additive, while creamy Tom Yum Goong contains those creamy additives as one of the key ingredients.

How to choose Tom Yum paste?

Choose a Tom Yum paste that contains the following ingredients:

• Galangal

• Lemongrass

• Kaffir lime leaves

• Thai chili pepper

• Shallot

Many Tom Yum pastes come with added seasoning for sweet, sour, and salty taste, so it is best to adjust lime, fish sauce, and sugar to taste. In this recipe, I used Mekhala Tom Yum paste (link in the recipe box).

What is shrimp soya bean oil?

Shrimp soya bean oil is the orange fatty part in shrimp heads seasoned with garlic and salt, preserved in soya bean oil. It can be used in many dishes, such as shrimp fried rice, shrimp curry stir-fry (Goong Pad Pong Karee), and more. Adding more ‘shrimp-ness’ to shrimp/seafood dishes gives them an extra kick. You can also enjoy it as is over white rice and make a quick, simple meal.

I hope you will enjoy my take on this famous dish! Let me know what you think!

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