Thailand | Soups & Stews | Shrimp | Summer

Tom Yum Kung

(Thai hot & sour soup)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Water or stock 6 cups
Fish sauce 1 - 2 Tbsp
Kaffir lime leaves 4 each
Lemongrass white part of stalk only, chopped 1 stalk
Galangal (opt.) cut in thin rounds 2 pcs
Garlic crushed 2 cloves
Salt & pepper to taste
 
Shrimp peeled, deveined 1 1/2 lbs
Scallions chopped 1/2 bunch
Straw mushrooms (opt.)   1 cup
     
Limes juice only 2 each
Cilantro chopped 1/2 bunch
Thai chili peppers sliced in rounds 2-3 each

METHOD

Basic Steps:  Simmer → Strain → Simmer → Garnish
  1. Bring first set of ingredients to a boil in a large pot. Reduce heat to low and simmer 15-20 minutes to mingle flavors. Strain and discard solids.
  2. Return the stock to a simmer. Add the shrimp, scallions and mushrooms and simmer continue to simmer over medium-low heat until shrimp is cooked through.
  3. Stir in the lime juice, cilantro and chilies and serve.

VARIATIONS

  • Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
  • Straw mushrooms are usually found canned. You may substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
  • Sliced bamboo shoots can be added if you like.
  • If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.
  • Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
  • Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
  • Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms.

NOTES

  • This is a very simple and popular Thai soup. It is sometimes spelled tom yum koong or tom yum goong.