Tom Yum Kung
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5.0
21 reviews
Excellent
Tom Yum Kung
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Spicy, sour and slightly sweet tom yum kung/ goong soup is a popular and staple Thai cuisine. This tom yum kung recipe is simple and quick soup for your meals. You will like this tom yum soup if you like spicy.
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Ingredients
- 15 pieces whole shrimp (14 oz, shrimp with heads and shells)
- 1 talk lemongrass (2.4 oz)
- 5 pieces kaffir lime leaves (0.2 oz)
- 7 pieces galangal (1.5 oz)
- 12 oz oyster mushrooms
- 2 Thai chili peppers (You can reduce or increase according to your spiciness.)
- ¼ cup Thai red curry paste (You can reduce or increase according to your spiciness.)
- 2 lime (Medium sized, squeeze ¼ cup fresh lime juice. You can add more or less according to your taste.)
- ½ tablespoon vegetable oil
- 4.5 cups water
- ½ cup coconut milk
- ½ tablespoon sugar
- 3 tablespoons fish sauce
- ¼ teaspoon salt
- ⅛ bunch cilantro (1 oz, optional for topping)
Instructions
- Wash and break 5 pieces (0.2 oz) of kaffir lime leaves into half. (Rubbing the leaves helps to release the flavor.)
- Wash and peel off a small piece of galangal (1.5 oz) and cut into 7 slices.
- Then, wash and cut 1 stalk of lemongrass (2.4 oz) into 3 inches long pieces.
- Rinse and wash 12 oz of oyster mushrooms. Then, cut the bigger pieces of oyster mushrooms into smaller pieces. Or, you can use your hands to tear off into smaller pieces.
- Next, wash and cut 2 Thai red chili peppers into pieces. ( You can add or reduce the amount of chili pepper according to your spiciness.)
- After that, wash and cut 2 medium sized limes into half. Then, squeeze ¼ cup of fresh lime juice. (You can add more or less according to your taste.)
- Remove 15 pieces of shrimp (14 oz) heads and shells.
- Put the shrimp heads and shells into a container and separate the flesh.
- After, pour ½ tablespoon of vegetable oil into the pot and turn on medium small fire.
- Put the shrimp heads and shells into the pot and stir fry them a little bit.
- Pour 4.5 cups of water into the pot. Cover the lid and let it simmer for 15 minutes.
- After that, use a strainer to remove the shrimp heads and shells from the broth.
- The following step, pour ½ cup of coconut milk into the shrimp broth and mix it well. (Personally, I like to add coconut milk into this kind of tom yum soup because it helps balance and smooth out the spiciness.)
- Put the 7 sliced galangal from step 2 into the soup.
- Then, add the cut lemongrass from step 3 into the soup.
- Next, add ¼ cup of Thai red curry paste into the soup. (You can adjust the amount of the chili paste according to your spiciness.)
- Put the washed kaffir lime leaves from step 1 into the soup. Let it simmer for 5 minutes.
- Then, add the washed and cut oyster mushrooms (12 oz) from step 4 into the soup.
- Put 15 pieces of shrimp from step 8 into the soup. Then, add ½ tablespoon of sugar, ¼ teaspoon of salt, 3 tablespoons of fish sauce and mix it well.
- Lastly, add the cut Thai red chili from step 5 into the soup and mix it. Then, turn off the fire and pour ¼ cup fresh lime juice from step 6 into the tom yum soup and mix it well. Sprinkle some cilantro before serving.
Notes
- Use whole shrimp because you need the shrimp heads and shells for the broth.
- Stir fry the shrimp shells and heads a little bit and pour water and simmer for 15 minutes to make the broth. Then, remove the shrimp shells and heads with a strainer.
- Break the kaffir lime leaves into half or rub it, it helps to release the flavor.
- Add coconut milk and Thai red chili paste into the shrimp broth and mix it well. Then, add lemongrass, kaffir lime leaves and galangal. Let it simmer for 5 minutes.
- Put the oyster mushrooms, shrimp, fish sauce, sugar and salt. Then, add the Thai chili peppers.
- Turn off the fire and pour the fresh lime juice. Mix it well.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Sodium
991mg
(41%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1938IU
(39%)
Vitamin C
12mg
(13%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 991mg | 41% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1938IU | 39% |
| Vitamin C | 12mg | 13% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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