Gluten-Free Thai Tom Yum Goong

Ingredients

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• 5 cups gluten-free chicken or vegetable stock Shop
• 1 lb large shell-on shrimp, peeled and deveined (keep the shells)
• 1 medium onion, roughly chopped
• 3 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4-6 Thai chilies, slit lengthwise (adjust to spice preference)
• 1 can diced tomatoes (optional, for a richer broth) Shop
• 2 tbsp fish sauce (or vegan fish sauce) Shop
• 2-3 tbsp lime juice, fresh
• 1 cup mushrooms (straw, oyster, or shiitake), sliced
• 1/2 cup cilantro, fresh, for garnish
• 1 tbsp vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes. This aromatic base is crucial for the soup's depth of flavor.
2. 2 Add the sliced ginger and bruised lemongrass pieces to the pot, stirring for another minute until their distinct aromas are released. Then, add the slit Thai chilies, allowing them to infuse their heat into the oil for about 30 seconds.
3. 3 Add the shrimp shells, then pour in the gluten-free stock and the optional diced tomatoes. Bring to a boil, reduce the heat and simmer for 15 minutes, then scoop out the shells.
4. 4 Add the mushrooms and simmer 3 minutes. Add the shrimp and cook 2-3 minutes, just until pink and opaque (145°F, USDA minimum for shellfish).
5. 5 Stir in the fish sauce (or vegan alternative) and fresh lime juice. Taste the broth and adjust seasonings as needed, adding more fish sauce for saltiness or lime juice for tanginess. The goal is a balanced, vibrant flavor profile that awakens the palate.
6. 6 Ladle the hot Tom Yum Goong into serving bowls. Garnish generously with fresh cilantro leaves just before serving. Serve hot.

Nutrition (per serving)

Tips & Notes

• Goong means shrimp. For the classic version, use shell-on shrimp and simmer the shells in the stock first for a richer broth.
• Add the shrimp at the very end and cook only until pink, about 2-3 minutes.
• Galangal and makrut lime leaves are traditional in tom yum. Add a few with the lemongrass if you can find them.

Common questions