Thai•comfort

Traditional Tom Yum Kung

This traditional Tom Yum Kung recipe (meaning "without coconut milk") features all four of the famous Thai flavors: salty, sour, sweet, and spicy.

Ingredients

Quantities are shown as originally provided.

6 cups chicken stock
2 to 3 makrut lime leaves , or 1/2 teaspoon lime zest
2 stalks lemongrass, minced; or 3 tablespoons prepared lemongrass or with 3 lemon slices
3 to 4 cloves garlic, minced
1 teaspoon galangal , or ginger; grated
1 fresh red chili , minced, or 1 to 2 teaspoons Thai chili sauce
1 handful shiitake mushrooms, fresh and sliced
2 tablespoons lime juice, plus more to taste
2 tablespoons fish sauce
1 tablespoon soy sauce, plus more to taste
1 teaspoon sugar, plus more to taste
12 medium shrimp, shelled and deveined
Optional: 1 handful of broccoli florets
Optional: 1/2 cup coconut milk, or evaporated milk
1/4 cup fresh cilantro leaves

1
Gather ingredients.
2
Place the stock in a large pot over high heat. Add the minced makrut lime leaves, minced lemongrass, and any leftover lemongrass stalks if you're using fresh lemongrass. Bring to a boil.
3
When the soup reaches a bubbling boil, reduce the heat to medium or a steady simmer. Add the garlic, galangal, chile, mushrooms, lime juice, fish sauce, soy sauce, and sugar. Simmer for 3 minutes, stirring occasionally.
4
Add the shrimp and any other vegetables, if using. Simmer until shrimp are pink and plump, about 3 minutes. Remove and discard any lemongrass stalks, if used.
5
Reduce the heat to medium-low and add the coconut milk or evaporated milk, if using. Taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 additional tablespoon of fish sauce or soy sauce. If too sour, add more sugar. If too spicy and/or salty, add another squeeze of lime juice.
6
Ladle the soup into bowls and serve topped with a generous sprinkling of fresh cilantro leaves.