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Tom Yum Kung

thaifoodlover's picture
I love Thai people and Thailand. These videos have the fragrance of Thai-soil.
Ingredients
  Chicken stock 1 Cup (16 tbs)
  Kaffir lime leaves 2 , torn
  Lemongrass stalk 1 , smashed and chopped
  Galangal 1 Inch, sliced
  Shrimps/Chicken 1⁄2 Cup (8 tbs)
  Shallot 1 , crushed and cut in half
  Sliced straw mushrooms 1⁄2 Cup (8 tbs)
  Chopped chilies 1⁄2 Teaspoon
  Chili paste 1 Teaspoon (namprik pao)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Fish sauce 1⁄2 Teaspoon
  Saw leaf coriander 1⁄2 Cup (8 tbs), chopped
  Lime juice 1⁄2 Tablespoon
  Evaporated milk 1 Tablespoon
Directions

MAKING
1. In a saucepan, heat the chicken stock and add in kaffir lime leaves, lemongrass and galangal, and bring to a boil.
2. Drop in the shrimps and bring back to boil.
3. Crush a shallot, cut in half and add it to the boiling shrimp mixture.
4. Add in the straw mushrooms, chopped chilies, chili paste, sugar, salt, fish sauce, saw leaf coriander and lime juice.
5. Stream in the milk and stir to mix.

SERVING
6. Ladle into a soup bowl and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Restriction: 
High Protein
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
1
Tom Yum Kung is the trademark of Thai food. Watch this video to see how this world famous soup is made in Thailand. The main idea behind this soup is to use fresh and fragrant ingredients.

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