Tom Yum Kung
User Reviews
5
Tom Yum Kung
Description
Tom Yum Kung uses whole shrimp with heads and shells to create a flavorful broth by stir-frying the shells and then simmering them in water. Aromatic ingredients including broken kaffir lime leaves, sliced galangal, and stalks of lemongrass are added to infuse the broth with distinct citrus and herbal notes. Oyster mushrooms contribute texture and earthiness to the soup.
The addition of Thai red curry paste and fresh Thai chili peppers brings a spicy kick, while fish sauce, sugar, and salt balance the flavors. Coconut milk adds creaminess that softens the heat and rounds out the broth. Fresh lime juice is stirred in at the end to introduce bright acidity that cuts through the richness.
Tom Yum Kung is typically served hot with fresh cilantro as a garnish and works well as a starter or light meal. This preparation highlights layering of flavors through fresh herbs, spices, and seafood components specific to this iconic soup.
The process of making the shrimp broth by simmering the heads and shells is essential for developing depth in the soup. Adjusting the level of chili paste and fresh chili peppers allows control over the heat intensity according to personal preference.
Ingredients
- 15 pieces Shrimp 14 oz, shrimp with heads and shells, whole
- 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 pepper 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 and save heads and shells to make a flavorful broth base.
- Simmer shrimp shells and heads for about 15 minutes then strain to create a rich stock.
- Crush or rub kaffir lime leaves before adding to release more aroma.
- Coconut milk adds creaminess and balances the spicy, sour flavors.
- Adjust chili paste and fresh chili peppers to your preferred spice level.
- Finish with fresh lime juice for bright acidity that enhances the soup's profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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