5.0 from 6 votes
Tom Yum Kung Recipe (Spicy Thai Shrimp Soup)
This tom yum kung recipe is an authentic Thai shrimp soup, hot and sour with bold flavors. A healthy meal ready in under 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 people
Calories: 198 kcal
Course:
Main Course , Soup
Cuisine:
Thai
Ingredients
- 10 Shrimp (see notes)
- 100 g Asian Mushrooms (any type)
- 20 g lemongrass stalks only, sliced
- 30 g shallots sliced
- 3 kaffir lime leaves
- 20 g galangal sliced
- 2 tablespoons Thai chili paste (see notes)
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 2 tablespoons lime juice
- 100 ml evaporated milk
- 350 ml water
- green onions sliced, to taste
- culantro chopped, to taste
- Coriander chopped, to taste
Instructions
- Peel and devein the shrimp, set them aside for later use. You can also cook this soup with head-on or shell-on shrimp for extra flavor.
- In a wok or pot over medium heat, bring water to a boil. Once boiling, introduce the shallots, lemongrass, galangal, and kaffir lime leaves to the water.
- After simmering for approx 3 minutes, add the chili paste, palm sugar, fish sauce, salt, fresh lime juice, and mushrooms. Stir well until the mixture returns to a boil. At this point, taste the soup and adjust seasoning if needed.
- Add the evaporated milk to the pot and allow the soup to simmer for a few additional minutes.
- Introduce the shrimp and cook them until they are nearly done. Don’t overcook them, they will continue to cook in the boiling soup.
- Finally, stir in the green onions, culantro, and coriander. Serve the soup immediately, garnishing each bowl with additional chilies, coriander, green onions, and culantro.
Cup of Yum
Notes
- Use the nutrition card in this recipe as a guideline
- Thai chili paste - You can opt for store-bought Thai chili paste, but if you want authentic flavors, use my Thai chili paste recipe.
- Shrimp - If you can find them, use black tiger shrimp or jumbo shrimp. You can also make this recipe for tom yum soup with other seafood or chicken.
- Garnish with fresh herbs and chilies to taste.
- Galangal, lemongrass, and kaffir lime leaves are not to be eaten, you can choose to take them out of the soup before serving or serve as it is.
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
25g
(8%)
Protein
17g
(34%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
95mg
(32%)
Sodium
3424mg
(143%)
Potassium
716mg
(20%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
164IU
(3%)
Vitamin C
11mg
(12%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 3424mg | 143% |
| Potassium | 716mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.