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But Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู), a well weathered street food stall just two blocks from Khao San road, located on the sidewalk outside of the main Banglamphu car park, is a street food stall that produces some seriously glorious shrimp dishes.
We even decided to stay at a hotel, called Full House Khaosan (highly recommended place to stay by the way), just a stones throw from Khao San Road, and just around the corner from a street food stall known as Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู), on Soi Kraisi.
The restaurant sets up along the sidewalk, along Soi Kraisi, and at the front of the sidewalk is where all the cooking takes place. There are about 5 or so tables behind the kitchen, where you can grab a table, sit down, and order.
As soon as they received an order, Uncle would grab a pot, scoop in some of the soup base, fire it up on a burner, add in a bunch of lemongrass, galangal, kaffir lime leaves, crushed Thai chilies, a few mushrooms, coconut shoots, and finally the incredible freshwater shrimp.
The broth of the tom yum goong (ต้มยำกุ้ง) was extremely rich and buttery, and it had a wonderful aromatic aroma of lemongrass and galangal. It was pleasantly sour from lime juice, and also what I really liked was that they included a handful of what I think were julienned coconut shoots, which are similar to bamboo shoots, but more crisp.
Since they specialize in shrimp, they made no mistakes at Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู). The shrimp were medium sized, not the extreme jumbos like in Ayuthaya, but still impressively big.
They were unbelievably juicy, to me they tasted 3/4 cooked, so they were fleshy, yet still moist and juicy all the way through. After puling off the heads of the shrimp, the yellow fatty liver was still oozing like an egg yolk. Amazingly delicious.
Using the same freshwater shrimp as used in the tom yum goong (ต้มยำกุ้ง), this time Uncle cooked them slightly, then added in a few heaping handfuls of herbs, including a ton of roughly cut green onions, white onions, sawtooth herb, and crushed Thai chilies, and then mixed in a strong lime juice and fish sauce dressing, with perhaps just a touch of sugar to balance the flavor.
Again, the freshwater shrimp were cooked perfectly, not overcooked at all. They flesh of the meat was silky and slightly slimy, and as soon as I removed the head, you could see that beautiful yolk liver of the shrimp.
The sawtooth herb in particular gave the pla goong (พล่ากุ้ง) a lovely earthy green flavor, while the chilies were nice and spicy, and were those types of chilies with a sour tinge to them.
Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู) is a Thai street food stall located just a stones throw from Khao San Road in the Banglamphu area of Bangkok, that specializes in shrimp.
How to get there: Tom Yum Goong Banglamphu (ร้านต้มยำกุ้งบางลำพู) is located just outside the car park garage, on Soi Kraisi, just two roads down from Rambuttri and Khao San.
With over 3 million views on YouTube, this recipe is one of the most popular, and an OG, on Hot Thai Kitchen. This world-famous tom yum soup is universally loved; and with this authentic recipe I promise you can make it as good as, if not better than, the ones in restaurants. It's one of the first dishes I learned to make as a child because it's so easy, making this a great first Thai dish to try!
Tom yum (ต้มยำ) is a type of Thai hot and sour soup where the iconic flavours come from 3 herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. I call these herbs the "tom yum trinity." It can be made with any meat or seafood, even leftover cooked meats, but the most popular version is made with shrimp, i.e. tom yum goong ต้มยำกุ้ง (goong means shrimp).
If I had to pick a national dish for Thailand this would be a strong contender because it's eaten all over the country and is loved by essentially everyone. It's served at street-side eateries, fancy restaurants, and is commonly made at home. It was also a staple in my elementary school cafeteria!
There are tons of different versions, and the tom yum flavour is so good it has been turned into other dishes like tom yum spaghetti, tom yum fried rice - and even tom yum pizza which was introduced by Pizza Hut in Thailand! You can also make a delicious tom yum stir fry or what we call "dry tom yum."
Here's a bird's eye view of the process, but be sure to check out the full video tutorial below to ensure success! You can also watch the video on my YouTube Channel. The written recipe with detailed instructions are in the recipe card below.
When making tom yum with shrimp, nam prik pao or "Thai chili paste" is a key flavour. Technically it's not necessary, as it's a modern addition and is used only when making the shrimp version. However, if your goal is to recreate the tom yum you fell in love with at a Thai restaurant, you most definitely need to add it for the same flavour profile - it makes a big difference.
You can either buy it - Pantainorasingh, Mae Pranom or Thai Kitchen brands are all good, though they vary slightly in flavour and sweetness - or you can also make it at home using this homemade chili paste recipe (which lasts indefinitely in the fridge).
If you want to make tom yum without chili paste, you'll need to add more sugar, as chili paste is sweet. You can use either my tom yum chicken or tom yum fish recipes as guidelines for how to season the soup without the chili paste.
You might have had creamy versions of tom yum soup...so what's up with those? Assuming you weren't actually having tom kha, there's a very modern version of tom yum in Thailand called tom yum goong nam kon or "creamy tom yum with shrimp".
I LOVE it, and I'd say I prefer it if it's the only thing I'm having because it's more substantial. Instead of the clear broth, we enrich it with....drumroll....evaporated milk! Surprise! Check out my creamy tom yum goong recipe here.
You might have thought coconut milk would be used, but evaporated milk is used to add richness and creaminess without interfering much with the flavours of tom yum. If you add coconut milk, which you absolutely can, the coconut milk flavour will come through in a major way. This isn't a bad thing at all, it's delicious, but it's different and will end up tasting a bit more like the other popular Thai soup - tom kha gai.
I'm not satisfied with how my dish turned out. I think it's too bland and the fish sauce and lime overpowers the other flavors. However, before adding the fish sauce, the taste was spot on, just like restaurant-quality. I'm looking for a way to balance the flavors without the fish sauce and lime dominating the dish.
In this country I can find lemon grass, with difficulty, makrut and galangal no frozen or dry. My only hope is an asiatic shop but is far away. Thai paste yes.
Let's see next Saturday.
All my family loves asiatic food, and my son loves to cook.
Hi! So glad you enjoyed the flavours!
So, I use a plugin that automatically calculates these things, and I took a closer look and indeed there was a mistake. It didn't have "shrimp stock" in the database so it was entering it as 0, I changed this to chicken stock which is the closest thing. It also doesn't have Thai chili paste, so korean chili paste was used instead as it would be similar at least in terms of weight per volume. The new total came to 207 calories per serving. I'd prob trust your result over mine if you are able to use data for Thai chili paste. SOrry for the confusion and thank you for pointing this out!
Hi Palin!
I've been on the hunt for fresh or frozen makrut lime leaves for a while now, to no avail. I live in central NJ near H-Mart and a few Patel Brothers locations. While I had no trouble with galangal, lemongrass, or nam prik pao, makrut limes + leaves keep eluding me! I have two questions:
1.) Are there any online retailers that sell frozen makrut lime leaves that you'd recommend?
2.) I've seen jars of tom yum paste/concentrate. Are there any health concerns with using them for the time being, until I can get my hands on makrut lime leaves? I love that you described tom yum goong as a guilt-free, nutrient & protein-packed dish. I imagine that's for the "from-scratch" version, but how do the pastes generally compare?
just a tip - if you can go into manhattan. In china town there is a store called bangkok center grocery on mosco st (this little ally) and it's where i buy all my thai ingredients including the makrut lime leaves. you could easily buy 10 bags of them and keep them in your freezer and have enough for many uses for a long time.
Made the soup yesterday and certainly was superb! I was wondering if for more flavour one should pre bake the shrimp and mushrooms? The Asian kitchen usually puts shrooms in uncooked. Tip for people who use the awesome metric x2 feature... 240ml of lime juice is humungus, maybe buy a bottle.
Awesome Tom Yum Goong!
I followed the recipe and came out simply perfect!
Just a question: if I m going to freeze it, should I remove the infusion trinity or leave it?
Thanks for you recipes, they are great!
If the Chili Paste is made with Shrimp paste but not recommended to be added to the Chicken Tom Yum Soup, can you still add the Chili Paste to the 3- chili fried rice dish with chicken? I'm confused because the 3-chili fried rice dish with chicken calls for the Chili paste. Looking forward to making this Tom Yum Goong and many other recipes with homemade chili paste. Thanks so much.
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