Tom Yum Goon

Tom Yum Goong (ต้มยำกุ้ง) soup is one of the most well known dishes in Thai cuisine, and in this recipes you’ll learn to make the authentic Thai street food style version. There are 2 different types of tom yum, the clear version and the creamy version, and there’s directions on how to make both types. Enjoy this recipe for tom yum. Be sure to watch thevideo here.
Author: Mark Wiens (
Recipe type: Soup
Cuisine: Thai
Serves: 3 – 5
  • 7 cups of water
  • 1 14.5 oz. can of Swansons Vegetable Broth
  • 4 stalks of lemongrass
  • 1 inch chunk of ginger (substituting instead of galangal)
  • 10 kaffir lime leaves (if you can find it)
  • 8 Hot Thai chilies
  • 5 cloves of garlic
  • 1 lb. fresh raw shrimp
  • 8-12 oz. oyster mushrooms
  • 3 roma tomatoes
  • 1 large white onions
  • 2 teaspoons of sugar
  • 8 tablespoons of fish sauce
  • 6 – 8 tablespoons of lime juice
  • Handful of cilantro
  • 3 Tbsp. Cream of Coconut
  1. First thing to do is to prep your ingredients.  This soup is very quick to make so you want to have everything ready.
  2. In a large pot, bring 7 cups of water and the can of vegetable broth to boil.
  3. Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Slice about 10 limes and juice them all into a small bowl, and set them aside for later.
  4. Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. Then just slice it diagonally into 1 inch strips or so.
  5. Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.
  6. Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavor.
  7. Peel about 5 cloves of garlic.
  8. I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chili flavor but not as much heat.
  9. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
  10. Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
  11. Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.
  12. Then add your mushrooms, which you should pre rinse beforehand.
  13. Take two roma tomatoes and two small white onions and slice them into wedges – you want them to be big and chunky. Then go ahead and add them to the tom yum.
  14. If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out.
  15. Boil the tom yum for about 2 – 3 minutes.
  16. Next, add about 6 tablespoons of fish sauce first, and 2 teaspoons of sugar. You may need more of each, but start with that.
  17. Boil your tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft, and then it’s ready.
  18. Once your heat is off, go back to your lime juice and add about 8 tablespoons of lime juice (depending on how sour you like it, I like it really sour).
  19. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice.
  20. Finally chop up a handful of fresh cilantro, throw it in the soup, and give your tom yum a final stir. The lime juice and cilantro taste fresher and more vibrant when not boiled, so that’s why I turn off the heat before adding them.
  21. You now have Tom yum goong nam sai (ต้มยำกุ้งน้ำใส), the clear version of tom yum.
For the creamy version of Tom Yum

Pan Seared New York Strip, Garlic Mushrooms and Baked Potatoes

  1. Pre-heat oven to 400 2 hours before your intended dinner time.
  2. Stab potatoes with a knife repeatedly to ensure they cook through and do not explode.
  3. Wrap in aluminum foil, place on middle rack with upper rack set 1 down from the top spot (mushrooms will go here) and set oven timer to 2 hours.
  4. Wash and remove stems from baby portabella mushrooms.
  5. Line a baking sheet with aluminum foil.
  6. Smear olive oil all over foil lined baking sheet (to prevent sticking) and rub over mushroom caps as well.
  7. Place oiled mushroom caps on foil lined sheet.
  8. Sprinkle salt and peppet over mushroom caps liberally.
  9. Place chopped garlic in each mushroom cup.
  10. With a teaspoon, pour a small amount of extra virgin olive oil in each mushroom cup (over the garlic).
  11. Leave mushrooms on counter to marinate.  The goal here is for the garlic to infuse the oil and then permeate the mushroom.
  12. Pull steaks out of the fridge and let them come to room temperature to ensure even cooking.
  13. When you have 20 minutes left on your 2 hour oven timer it’s time to prep the steaks.
  14. Sprinkle them with garlic powder, onion powder liberally on both sides.
  15. At 15 minutes left, check and make sure that your baked potatoes are done.  If so, leave them in the oven and put the mushrooms in on the top rack.  If not, continue cooking potatoes until they’re done.  Potatoes will not over cook in 15 minutes so leaving them in is best to retain their heat.
  16. Heat a 12″ cast iron pan on high heat until it smokes (with nothing in it).  You want it VERY hot.
  17. While this is heating, crack sea salt and black pepper over the steaks on the side that is facing up.
  18. Drizzle light olive oil in the pan and right before it starts to smoke, lay in the steaks salted side down.
  19. Quickly season the other side with cracked sea salt and black pepper.  By the time you’re done it’s time to flip the steaks the first time (should only have 20-30 seconds in the pan).
  20. After another 20-30 seconds, flip the steaks again.
  21. Now, depending on the thickness of the steaks you may need to finish them in the oven.  But if they’re approximately 1/2″ thick, the pan will be all you need.
  22. Add 2 tbsp. of butter to the pan beside the steaks.
  23. As that melts, sprinkle 3/4 of a tsp. of thyme and 1/4 tsp. rosemary in the pooling butter.
  24. Flip the steaks again.
  25. Spoon the butter mixture over the seared steak as the other side finishes.
  26. Flip the steaks again and check done-ness.
  27. Spoon the mixture over this side of the steak and remove from pan.
  28. You should have 5-7 minutes left on your timer for the mushrooms.  This should give your steaks time to “rest”.
  29. Pull out the baked potatoes and mushrooms and plate the rest of your meal.

Steamed Artichokes & Dipping Sauce

You will need:

  • Large 8-10″ lidded pot
  • Tongs (to remove the hot artichokes after steaming)
  • Soup sized bowl (for mixing/serving dipping sauce)
  • Saran wrap


  • 2-4 Whole Fresh Artichokes (those pine cone looking things at the grocery store)
  • 3-4 Cups Chicken Broth (depends on how many artichokes and the size of your pot)


  • 1 Cup Duke’s Mayonaise (Because it’s the best)
  • 1/4th tsp. Worcestershire Sauce
  • 1/8th tsp. Balsamic Vinegar
  • 1/2 tsp. Lemon Juice
  • 2 tsp. Tarragon
  • 1/8th tsp. Garlic Powder


  1. Cut the top inch off of the artichokes (the non-stem side).
  2. Cut off the stem of the artichoke.  The stems are edible as well but you need to remove the tough outer layers before you steam them.  To do so I usually cut both sides of the stem so you can see inside it.  It will have a dark outer layer, and a lighter inner circle.  Trim away everything but that nice light green inner circle.
  3. Pour 3-4 cups of chicken broth into the large lidded pot.  You want approxmiately 1 inch of broth across the bottom of the pot.
  4. Place the artichokes cut-side down (so steam can go up inside them) in the pot.
  5. Place the stems on top of the artichokes (if they fall off it’s no big deal – they’ll just absorb more of the chicken broth flavor).
  6. Cover the pot and bring to a boil over high heat.
  7. Once boiling, set your timer for 40 minutes and turn the heat down to med-high.  You can steam them for less time (down to 30 minutes if you wish but the less time, the tougher they are.
  8. While that’s going, mix together all of the ingredients for the dipping sauce, cover with saran wrap and refrigerate until you’re ready to serve.
  9. Check on your chicken broth levels after 10 minutes, and again every 5-10 minutes to make sure you don’t boil all your broth away and burn your artichokes.
  10. After 40 minutes, remove the artichokes using a par of tongs, place them right side up on a plate with the peeled stems.
  11. Serve with the dipping sauce shared between your friends and family.