Tips

Tips for Choosing Fresh Shrimp for Making “Tom Yum Goong” (Spicy Shrimp Soup)

If you want a Tom Yum Goong with firm, sweet, and non-fishy shrimp, prioritize freshness over size. Good shrimp should have their heads firmly attached to their bodies, bright and shiny shells, firm flesh, clear eyes, and no ammonia or unusual odor. This aligns with government guidelines for selecting fresh shrimp.

Recommended size for Tom Yum: I recommend white shrimp or tiger prawns, around 20-30 pieces per kilogram. This size is ideal, providing a satisfying portion and preventing them from overcooking. For a premium Tom Yum Goong, use around 10-20 pieces per kilogram for larger, firmer shrimp that will look more appealing.

A tip when buying: Gently touch the shrimp; the flesh should be firm and not mushy, and the shell should be firmly attached to the flesh. Avoid shrimp with easily detached heads, cloudy shells, soft flesh, or a strong odor.

For one pot of Tom Yum soup for 2-3 people: Use about 8-10 medium-sized shrimp (approximately 300-400 grams). Add the shrimp towards the end and cook only until the flesh changes color and is tender to prevent it from becoming tough.