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Tom Yum Kung
5 from 21 votes

Tom Yum Kung

Tom Yum Kung is a Thai hot and sour soup featuring shrimp, aromatic herbs like lemongrass, kaffir lime leaves, and galangal, combined with Thai red curry paste, mushrooms, and chili peppers. The soup balances spicy, sour, and savory flavors and includes coconut milk for richness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5
Calories: 117 kcal
Course: Soup
Cuisine: Asian, Thai

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

    Cup of Yum
  1. Wash and break 5 pieces (0.2 oz) of kaffir lime leaves into half. (Rubbing the leaves helps to release the flavor.)
  2. Wash and peel off a small piece of galangal (1.5 oz) and cut into 7 slices.
  3. Then, wash and cut 1 stalk of lemongrass (2.4 oz) into 3 inches long pieces.
  4. 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.
  5. 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.)
  6. 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.)
  7. Remove 15 pieces of shrimp (14 oz) heads and shells.
  8. Put the shrimp heads and shells into a container and separate the flesh.
  9. After, pour ½ tablespoon of vegetable oil into the pot and turn on medium small fire.
  10. Put the shrimp heads and shells into the pot and stir fry them a little bit.
  11. Pour 4.5 cups of water into the pot. Cover the lid and let it simmer for 15 minutes.
  12. After that, use a strainer to remove the shrimp heads and shells from the broth.
  13. 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.)
  14. Put the 7 sliced galangal from step 2 into the soup.
  15. Then, add the cut lemongrass from step 3 into the soup.
  16. 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.)
  17. Put the washed kaffir lime leaves from step 1 into the soup. Let it simmer for 5 minutes.
  18. Then, add the washed and cut oyster mushrooms (12 oz) from step 4 into the soup.
  19. 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.
  20. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 117

% 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.