Tom Yum Kung Recipe (Thai Spicy Shrimp Soup)
This autentic tom yum kung recipe makes a real-deal Thai shrimp soup with hot and sour flavors. A healthy meal ready in under 30 minutes!
Equipment
- cutting board and knife
- Medium pot or saucepan
- ladle
- Strainer or slotted spoon (optional)
Ingredients
- 480 ml water
- 2 stalks lemongrass, sliced into 3 parts, diagonally
- 2 kaffir lime leaves, stems removed
- 4 thin slices galangal
- 3 small shallots, sliced
- 100 g mushrooms, sliced
- 1 medium tomato, quartered
- 2 tbsp Thai chili paste, see notes
- 3 tbsp fish sauce
- 1 tsp salt
- 1 tbsp palm sugar
- 2 tbsp lime juice
- 80 ml evaporated milk
- 10 shrimp
- green onions, chopped, garnish to taste
- culantro, chopped, garnish to taste
- coriander, chopped, garnish to taste
- dried chilies, optional, add to taste near the end
Instructions
- Prep the shrimp (optional): Peel and devein the shrimp. But for extra flavor, I recommend keeping the heads and shells on. Set aside.
- Boil the herbs: Bring the water to a boil in a pot or wok over medium heat. Add the shallots, lemongrass, galangal, and kaffir lime leaves. Simmer to release their aroma.
- Add seasonings: Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.
- Make it creamy: Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.
- Cook the shrimp: Add the tomatoes and shrimp. Simmer just until the shrimp turn pink and are cooked through, about 1–2 minutes.
- Garnish and serve: Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.
Video
Notes
- Use the nutrition card in this recipe as a guideline
Calories: 198kcal | Carbohydrates: 25g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 3424mg | Potassium: 716mg | Fiber: 1g | Sugar: 14g | Vitamin A: 164IU | Vitamin C: 11mg | Calcium: 199mg | Iron: 2mg
