Thai Tom Yum Goulash

From the Danube to the Chao Phraya

This recipe dares to ask: what happens when a hearty, comforting European stew meets the electrifying flavors of Southeast Asia? The result is our Tom Yum Goulash, a culinary mashup that is robust, aromatic, and utterly unforgettable. The slow-simmered tenderness of classic goulash provides the perfect canvas for the zesty, spicy, and fragrant notes of lemongrass, lime, and chile. It’s a warming, soul-satisfying soup that will transport your senses and redefine your definition of winter comfort food.

Cuisine: Thai-Hungarian Fusion | Diet: Dairy-Free (use coconut cream instead of sour cream) | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
• 1 (2-inch) piece galangal, thinly sliced
• 6-8 kaffir lime leaves, torn
• 3-5 Thai bird’s eye chiles, left whole or sliced for more heat
• 6 cups beef broth
• 1 (14-ounce) can diced tomatoes, undrained
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 tbsp fish sauce
• 2 tbsp lime juice
• Garnish: fresh cilantro and a dollop of sour cream or coconut cream

Preparation

1. Prepare the Beef: Pat the beef cubes dry with a paper towel; this is essential for getting a good sear. In a bowl, toss the beef with flour, salt, and pepper until evenly coated. The flour will help thicken the goulash later.
2. Ready the Thai Aromatics: Prepare the ‘Tom Yum’ elements. Use the back of a knife to bruise the lemongrass stalks—you’ll hear a slight crackle and smell its intense citrusy fragrance. Thinly slice the galangal and tear the kaffir lime leaves to help release their essential oils.

Cooking

1. Sear the Beef: Heat the oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, sear the beef cubes on all sides until deeply browned. The browning process, known as the Maillard reaction, creates immense flavor. Transfer the seared beef to a plate.
2. Sauté the Base: Reduce the heat to medium, add the chopped onions to the same pot, and cook for 8-10 minutes, scraping up the browned bits (the fond) from the bottom of the pot. Cook until the onions are soft and golden. Stir in the garlic and paprika and cook for one minute more until very fragrant. This step, called ‘blooming,’ deepens the paprika’s color and flavor.
3. Infuse the Broth: Add the bruised lemongrass, sliced galangal, kaffir lime leaves, and Thai chiles to the pot. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and diced tomatoes. Stir everything together, bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for 1.5 hours. The beef should be getting tender.
4. Add Potatoes and Finish: Add the potato chunks to the pot, stir, and continue to simmer, covered, for another 30-40 minutes, or until both the beef and potatoes are fork-tender. The broth will have thickened slightly and turned a gorgeous deep red.
5. Final Seasoning: Just before serving, remove the pot from the heat. Stir in the fish sauce for umami depth and the fresh lime juice for a final burst of sour brightness. Fish out the large pieces of lemongrass and galangal before ladling into bowls.

Serving

Serve hot in deep bowls. Garnish generously with fresh cilantro and add a dollop of sour cream (traditional for goulash) or coconut cream (to lean into the Thai flavors). The cream provides a cool contrast to the spicy, aromatic broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may taste even better the next day. Reheat gently on the stovetop.

A Stew with a Passport

Every spoonful of this Tom Yum Goulash is a journey. It’s the kind of inventive, deeply satisfying dish that makes a cold, dark evening feel special. Share it with friends and enjoy the delicious conversation it’s bound to inspire.

Tags: Beef Stew, Goulash Recipe, Thai Fusion, Winter Stew, Spicy Soup

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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