{"id":1117,"date":"2013-07-19T10:51:09","date_gmt":"2013-07-19T10:51:09","guid":{"rendered":"http:\/\/aupaysdespiments.com\/?p=1117"},"modified":"2026-09-14T08:13:12","modified_gmt":"2026-09-14T06:13:12","slug":"tom-yam-aux-crevettes","status":"publish","type":"post","link":"https:\/\/www.aupaysdespiments.com\/en\/tom-yam-aux-crevettes\/","title":{"rendered":"Tom Yum Goong Nam Sai: Thai Shrimp Soup"},"content":{"rendered":"

Le Tom Yum Goong,<\/strong>also spelled Tom Yam Kung<\/strong>, is a hot and sour Thai shrimp soup flavoured with lemongrass, galangal and makrut lime leaves. In this recipe, I make Tom Yum Nam Sai<\/strong>the traditional clear-broth version, without coconut milk or evaporated milk.
This Thai shrimp soup gets its perfect balance of flavours from fish sauce, lime juice, chillies and aromatic herbs. It is made with a rich homemade shrimp stock and can be served with fragrant jasmine rice and a Thai omelette.<\/p>\n\n\n\n

Here is a little backstory: the first time I made this soup, Nan promptly told me off. He explained that I had made a Bangkok-style Tom Yum, even though we live in southern Thailand. You simply cannot mix the two!<\/p>\n\n\n\n

According to him, my Tom Yum was nowhere near bold enough for southern Thai tastes. He added more lime juice and fish sauce, threw in a little more chilli, and then asked me to taste it again\u2026 Much to my dismay\u2014and with my pride slightly bruised\u2014I had to admit that it was absolutely perfect!<\/p>