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Thai Hot & Sour Soup (Tom Yum Goong)

A very comforting and soothing cold weather soup. Not much cold weather in Hawaii, but we do have our fair share of rainy weather. This Thai Hot & Sour Soup (Tom Yum Goong) soup has an equal balance of spicy, salty, and sour.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 30 minutes | Ready In: 50 minutes
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US Metric

8 c. chicken broth
4 cloves garlic, crushed
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch ginger, peeled, sliced
2 TB Aloha shoyu
2 TB patis (fish sauce), as needed
1 Thai bird chile, minced
1 TB palm sugar, as needed
1 (8-oz.) can straw mushrooms, rinsed, drained
1 lb. large shrimp, peeled, deveined
1 c. bok choy, roughly chopped
3 stalks green onion, chopped
Juice of 2 limes, as needed
cilantro leaves, Thai basil leaves, sliced jalapeno pepper, lime wedges

Cooking Process:

In the center of a double thickness cheesecloth; combine garlic, lemon grass, lime leaves and ginger. Bring up the corners of cheesecloth and tie bag with kitchen string. Set aside.


In a large saucepot over medium high heat; bring stock to a rapid boil. Reduce heat; add herb bag. Cover and simmer for 15 minutes. Uncover; add patis, chile, palm sugar and mushrooms. Simmer for 5 minutes. Add the shrimp and bok choy; cook 5 minutes until shrimp just turn pink.


Remove from the heat and add the green onions and lime juice. Taste to adjust seasoning; adding patis, sugar or lime juice as needed.

how to serve:

For service: Garnish with cilantro, Thai basil and jalapeno peppers. Serve with lime wedges. Serves 4.