Neil's Thai Tom Yum Goong Soup

Name: Neil's Thai Tom Yum Goong Soup
Total time: 2700 s
Yield: 6 - 8 People
Cuisine: American
Ingredients: Raw tiger shrimp shells and heads (reserved from 2 lbs shrimp); 1 medium yellow onion, roughly chopped; 4 –5 red bunch radishes, quartered; 1 1/2 tbsp neutral cooking oil; 4 cups chicken stock (low-sodium or unsalted); 4 cups water; 2 -inch piece fresh ginger, sliced into thick coins and smashed; 2 Zest of whole lemons, peeled into wide strips (no white pith); 4 –8 Thai bird's eye chiles, bruised or finely minced; 1/2 cup Thai chili paste (nam prik pao); 4 –5 tbsp fish sauce; 2 tsp sugar; 3/4 cup fresh lime juice (added off the heat); 2 lbs boneless skinless chicken thighs, cut bite-sized and par-cooked (~90% done) in the oven; 2 lbs Reserved peeled tiger shrimp meat; 12 oz oyster or shitake mushrooms, torn or sliced bite-sized; 1 bunch Fresh cilantro, roughly chopped (for garnish); 2 cups jasmine rice, rinsed clean; 2 1/2 cups water (or light chicken broth); 1 tsp Turmeric (optional) for color

Neil Gallagher @cook_116747013

A hearty, high-protein take on classic Thai Tom Yum Goong. Packed with succulent raw tiger shrimp and oven-par-cooked chicken thighs, this batch uses accessible supermarket staples, fresh ginger and lemon zest, to capture that signature citrusy, spicy, savory profile when lemongrass and galangal aren't on hand. Paired with seasoned jasmine rice steamed to perfection in the rice cooker, it’s an incredible weeknight or meal-prep comfort meal

Neil Gallagher @cook_116747013

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Ingredients

45 mins

6 - 8 People

Shrimp Stock Base
Raw tiger shrimp shells and heads (reserved from 2 lbs shrimp)
1medium yellow onion, roughly chopped
4–5 red bunch radishes, quartered
1 1/2 tbspneutral cooking oil
4 cupschicken stock (low-sodium or unsalted)
4 cupswater
Aromatics & Broth Seasoning
2-inch piece fresh ginger, sliced into thick coins and smashed
2Zest of whole lemons, peeled into wide strips (no white pith)
4–8 Thai bird's eye chiles, bruised or finely minced
1/2 cupThai chili paste (nam prik pao)
4–5 tbsp fish sauce
2 tspsugar
3/4 cupfresh lime juice (added off the heat)
Proteins & Veggies
2 lbsboneless skinless chicken thighs, cut bite-sized and par-cooked (~90% done) in the oven
2 lbsReserved peeled tiger shrimp meat
12 ozoyster or shitake mushrooms, torn or sliced bite-sized
1 bunchFresh cilantro, roughly chopped (for garnish)
Rice Cooker Jasmine Rice
2 cupsjasmine rice, rinsed clean
2 1/2 cupswater (or light chicken broth)
1 tspTurmeric (optional) for color

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Steps

45 mins

1

Prep the rice cooker
Rinse the jasmine rice until the water runs mostly clear. Add it to the rice cooker with 2½ cups of water or light broth, start the white rice cycle, and let it steam while you prepare the soup. Optionally add turmeric to add some color.
2

Par-cook the chicken thighs
Preheat the oven to 400°F. Cut the chicken thighs into bite-sized pieces and bake on a sheet pan for about 18–20 minutes until roughly 90% cooked through. Set aside, making sure to reserve any rendered pan juices.
3

Sear shells & simmer stock
In a Dutch oven or large stockpot, heat 1½ tbsp oil over medium-high heat. Add the raw tiger shrimp shells and sauté 2–3 minutes until bright orange. Add the chopped onion and radishes, cooking for another 2 minutes. Pour in 4 cups chicken stock and 4 cups water, bring to a boil, and simmer for 8–10 minutes.
4

Strain the broth
Pour the contents of the pot through a fine-mesh strainer into a large bowl. Press the solids with a ladle to extract all the flavorful stock, discard the shells and vegetables, and pour the strained stock back into the pot.
5

Infuse aromatics
Bring the strained stock to a gentle simmer. Add the smashed ginger coins, lemon zest strips, and crushed Thai chiles. Simmer uncovered for 5–7 minutes to release their fragrant oils.
6

Add chicken, mushrooms & seasoning
Stir in the mushrooms, par-cooked chicken thighs, and any collected pan juices. Whisk the Thai chili paste (nam prik pao) with a ladle of warm broth until dissolved, then add it to the pot along with the fish sauce and sugar. Simmer for 2–3 minutes until the chicken is hot and cooked through.
7

Flash-cook the shrimp & finish with lime
Drop in the raw peeled tiger shrimp and cook gently for 60–90 seconds just until pink and opaque. Immediately remove the pot from the heat. Stir in the fresh lime juice and adjust seasoning to taste (balancing sour, savory, and spicy).
8

Garnish & serve
Fluff the cooked jasmine rice. Ladle the hot soup into wide bowls with plenty of chicken, shrimp, and mushrooms, garnish generously with fresh cilantro, and serve alongside the rice.