Tom Yum Kung (Thai Spicy Shrimp Soup)
This autentic tom yum kung recipe makes a real-deal Thai shrimp soup with hot and sour flavors. A healthy meal ready in under 30 minutes!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 480 ml water
- 2 stalks lemongrass (sliced into 3 parts, diagonally)
- 2 kaffir lime leaves (stems removed)
- 4 thin slices galangal
- 3 small shallots (sliced)
- 100 g mushrooms (sliced)
- 1 medium tomato (quartered)
- 2 tbsp Thai chili paste (see notes)
- 3 tbsp fish sauce
- 1 tsp salt
- 1 tbsp palm sugar
- 2 tbsp lime juice
- 80 ml evaporated milk
- 10 shrimp
- green onions (chopped, garnish to taste)
- culantro (chopped, garnish to taste)
- coriander (chopped, garnish to taste)
- dried chilies (optional, add to taste near the end)
Instructions
- 1
Prep the shrimp (optional): Peel and devein the shrimp. But for extra flavor, I recommend keeping the heads and shells on. Set aside.
- 2
Boil the herbs: Bring the water to a boil in a pot or wok over medium heat. Add the shallots, lemongrass, galangal, and kaffir lime leaves. Simmer to release their aroma.
- 3
Add seasonings: Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.
- 4
Make it creamy: Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.
- 5
Cook the shrimp: Add the tomatoes and shrimp. Simmer just until the shrimp turn pink and are cooked through, about 1–2 minutes.
- 6
Garnish and serve: Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.