Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)
Try this Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp) recipe
Try this Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp) recipe
- 1/4 teaspoon salt
- 1 tablespoon fish sauce
- 1/4 teaspoon chili powder
- 1.5 cups water
- 1 small piece of galangal (if you can’t find sub in ginger)
- 1 lemongrass stalk tough end trimmed off and other e
- 3-4 kaffir lime leaves ripped (if you can’t find, omit – there’s unfortunately no good substitute)
- 1 grilled shallot sliced thinly (if you can’t grill just heat it up in a pan or the oven until charred)
- 1/2 small zucchini blade d noodles trimmed
- 4 medium shrimp peeled and deveined
- 2 small thai red chilis sliced into 1/4†thick rounds (or thinner for more spice)
- 2-3 leaves thai parsley (if you can’t find this sub in cilantro or flat-leaf parsley)
- 1/4 - 1/2 lime, juiced
- Carbohydrate 0.843646667995963 g
- Cholesterol 0 mg
- Fat 0.0568133333369853 g
- Fiber 0.11556666914622 g
- Protein 0.952470001847868 g
- Saturated Fat 0.0103005833344289 g
- Serving Size 1 1 Serving (374g)
- Sodium 1407.10983616463 mg
- Sugar 0.728079998849743 g
- Trans Fat 0.00940208333406373 g
- Calories 7 calories
Step-by-step
- Place a medium pot over medium-high heat and add the water. Once water starts to simmer, add in the galangal, lemongrass, Kaffir lime leaves and shallot. Bring the soup to a boil.
- Once soup is boiling, add the zucchini noodles, shrimp, chili powder, salt, fish sauce, and mix together. Let shrimp cook for 3 minutes or until opaque and c-shaped. Then, add in the chilis and parsley. Stir well and add the lime juice. Remove the galangal and lemongrass before eating. Serve hot.
Swapping galangal for ginger fundamentally shifts the aromatic profile of this broth from a sharp, pine-like citrus note to a warm, peppery bite. Traditional northern Thai tom saab relies on a balance of sour, salty, and fiery elements without the coconut milk found in tom kha. The soup derives its punchy foundation from bruised roots and fresh herbs simmered rapidly to extract their essential oils.
Botanical Adjustments in the Bowl
Using spiralized zucchini instead of rice noodles or omitting them entirely changes how the liquid behaves. Zucchini releases moisture as it heats in the 212 degree Fahrenheit boiling broth, which dilutes the fish sauce concentration slightly compared to neutral starches. Fresh lemongrass contains high levels of citral volatile oils that evaporate rapidly, whereas dried or frozen stalks lack these vibrant top notes. Simmering the aromatics for three minutes extracts maximum flavor before the delicate shrimp enter the pot.
- Remove woody galangal and lemongrass chunks prior to consumption because they remain fibrous and inedible after boiling.
- Cook shrimp exactly three minutes until they curl into tight c-shapes and turn fully opaque.
- Char the shallot over direct heat until the outer layers blacken to develop the characteristic smoky depth required for authentic flavor balance.
