Ingredients
For the Soup Base:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 1-inch pieces and smashed
- 4-5 kaffir lime leaves, torn into pieces
- 3-4 slices galangal (or ginger as a substitute)
- 3-4 Thai bird’s eye chilies, crushed (adjust to taste)
- 2-3 cloves garlic, minced
- 1 medium onion, sliced
For the Soup:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup mushrooms, sliced (straw mushrooms or white button mushrooms)
- 2-3 medium tomatoes, quartered
- 1 cup baby corn (optional)
- 1 cup straw mushrooms (optional)
- 2 tablespoons fish sauce (adjust to taste)
- 1-2 tablespoons lime juice (freshly squeezed, adjust to taste)
- 1-2 teaspoons sugar (optional, to taste)
- 2-3 tablespoons Thai chili paste (Nam Prik Pao)
- 1 can (13.5 oz) coconut milk (optional for Tom Yum Kung Nam Khon)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
Prepare the Broth:
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, garlic, and onion to the pot. Let it simmer for about 10-15 minutes to infuse the flavors.
Cook the Soup:
- Add the mushrooms, tomatoes, and baby corn to the broth. Continue to simmer for another 5-7 minutes until the vegetables are tender.
- Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.
Season the Soup:
- Stir in the fish sauce, lime juice, sugar (if using), and Thai chili paste (Nam Prik Pao). Taste and adjust the seasoning as needed. The soup should be a balance of spicy, sour, salty, and slightly sweet.
- If you prefer a creamy version (Tom Yum Kung Nam Khon), add the coconut milk and stir well.
Serve:
- Remove the pot from the heat. Discard the lemongrass, kaffir lime leaves, and galangal slices if desired.
- Ladle the soup into bowls and garnish with chopped cilantro and lime wedges.
Tips
- Adjusting Spiciness: You can control the heat level by adjusting the number of Thai bird’s eye chilies. For a milder soup, remove the seeds from the chilies or use fewer chilies.
- Fresh Ingredients: Use fresh lemongrass, kaffir lime leaves, and galangal for the most authentic flavor. These ingredients can be found in Asian grocery stores.
- Vegetarian Version: For a vegetarian version, substitute shrimp with tofu or additional vegetables and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or a vegetarian fish sauce substitute.
- Serving Suggestion: Tom Yum Kung is often served as a starter or alongside other Thai dishes like Pad Thai, green curry, or jasmine rice for a complete meal.
Tom Yum Kung is a classic Thai dish known for its bold flavors and aromatic ingredients. This spicy shrimp soup is sure to delight your taste buds with its perfect balance of heat, sourness, and savory depth. Enjoy!
