How Do You Make Thai Shrimp Tom Yum Goong Soup?
Hot soup is frequently the remedy of choice at this time of year in the northeast when temperatures chill the bones and wind whips the cheeks to chapped apple red. A steamy spoonful of beef stew or chicken noodle tempers winter’s lashings and warms shivering extremities right up. While I’m as much a devotee to the classics as any other glaciated soul out there, I sometimes crave a bowl of soup that’s a bit more luminous than the average pot of tomato or seven bean could ever hope to be. Therefore, when it’s incandescence I seek on a crisp winter’s day, I turn to a soup that never fails to deliver; Tom Yum Goong. Like most Thai dishes, Tom Yum Goong soup is a nuanced harmony of flavors incorporating the five essential elements of taste that form the foundation of this complex cuisine; hot, bitter, salty, sour and sweet. Every colorful bowl of this enticing hot and sour soup delivers an intricate weave of spicy, invigorating flavor with its enlivened blend of ingredients including shrimp
