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Tom Yum Kung

Vibs's picture
An authentic Thai shrimp soup, the Tom Yum Kung is absolutely delicious. Tickle your taste buds with this refreshing soup. It is all about the genuine Thai flavor and taste all wrapped in one. Enjoy!!
Ingredients
  Water/Light chicken stock 3 Cup (48 tbs) (24 Fl Oz/750 Ml)
  Shrimps/Prawns 8 Ounce (250 Grams, Shelled And Divided)
  Garlic 2 Clove (10 gm), minced
  Kaffir lime leaves 5 (Bai-Ma-Krut)
  Galangal slices/Dried galangal slices 3 (Kha)
  Fish sauce 1⁄4 Cup (4 tbs) (Nam Pla)
  Lemon grass stalk 2 , cut into 1-inch/2.3 cm lengths (Citronella (Ta-Krai), Lower 1/3 Portion Only)
  Thai chili peppers 5 (Hot Green, Phrik Khi Nu)
  Sliced straw mushrooms 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs) (2 Fl Oz/60 Ml)
  Roasted chili paste 1 Teaspoon (Nam Phrik Pao)
  Chopped cilantro 1 Tablespoon (Bai Phak Chi/Coriander Leaves)
Directions

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Occasion: 
Wedding
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4
Subtitle: 
Hot and Sour Shrimp Soup

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3 Comments

shantihhh's picture
Also nice using 1/2 straw mushrroms (fresh if available) and half fresh white mushrooms, plus a little onion and tomato added at the end. Your Thai recipes are great. Having been to Thailand over 30 times in many areas I have learned to cook Thai food from many in Thailand from top chefs to street vendors. I am the Thai Food Editor on Bellaonline.com and write articles on Thai culture and cuisine. I am glad to see someone here who knows the real Thai taste and not the often icky sweet with sugar 'farang" style Thai food.
umaima's picture
Hi there the red topping is infact a layer of fat that comes from the ready to use sauces and gets its color from the Thai red peppers. You may first heat little oil about 2 tsp in the pan add the chillies to the hot oil along with the chilli paste. Mix well then add the fish sauce and rest of the ingredients. Then follow the recipe as given.
shantihhh's picture
1 teaspoon roasted chilli paste (nam phrik pao) -you can easily make your own and keep in glass jar in the frig for Thai-ing up many dishes try my recipe http://www.ifood.tv/recipe/roasted_chile_paste_nam_phrik_pao or buy one already made (mild-med-hot) your choice Often labeled as "chilli paste in soya bean oil." Pantainorasingh brand Thai Chile Paste with Soyabean Oil or Mae Ploy or Butterfly brands are good. Look for one without MSG if you don't like using MSG