• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Traditional Tom Yum Kung

  • 3servings
  • 20minutes

Add to MenuAdd to Calendar

Source: thaifood.about.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups good-quality chicken stock

  2. 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest

  3. 2 stalks minced lemongrass , OR 3 Tbsp. frozen/bottled prepared lemongrass (or substitute 3 slices lemon)

  4. 3-4 cloves garlic, minced

  5. 1 tsp. grated galangal OR ginger

  6. 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper

  7. generous handful of fresh shiitake mushrooms, sliced

  8. juice of 1 lime

  9. 2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for substitution*)

  10. 1 Tbsp. soy sauce

  11. 12 medium to large shrimp, shells removed

  12. handful of fresh basil

  13. optional: other vegetables of your choice: 1 handful of broccoli, cherry tomatoes, or baby bok choy

  14. optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often used in Thailand for traditional tom yum kung)

  15. 1 tsp. sugar

  16. 1/4 cup fresh coriander/cilantro

Instructions Jump to Ingredients ↑

  1. Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.

  2. When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.

  3. Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).

  4. Reduce heat to medium-low and add the coconut milk or Carnation milk (if using). Now taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 Tbsp. more fish sauce OR soy sauce. If too sour, add more sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut or Carnation milk. If too salty, add another squeeze of lime juice.

  5. For those who like addtional spice/flavor, add a dollop of Thai Nam Prik Pao chili sauce, either store-bought or the homemade Thai Nam Prik Pao Chili Sauce Recipe . It can also be served on the side in small dishes, so each person can add as much as they prefer.

  6. Ladle soup into bowls and top with a generous sprinkling of fresh coriander. ENJOY!

  7. For a thicker, slightly richer version of this soup , see my popular Tom Khaa (Tom Yum Soup with Coconut Milk) .

  8. *Instead of Fish Sauce: For those who dislike the smell of fish sauce: substitute 1/2 tsp. dark soy sauce + 1 Tbsp. regular soy sauce.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback