THAI CHEF's Note:
Tom yum is one of the most favorite dishes in thailand. There are 2 kinds of Tom Yum: Clear soup and with milk for the smoother taste. This is a Thai recipe and it might be too spicy for most people, you may reduce the spices or lime juice for lighter taste.
My Private Note
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- 1Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
- 2Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
- 3In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
- 4*****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
- 5*****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.
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Nutritional Facts for Tom Yum Koong (Hot and Sour Soup With Shrimp)
Serving Size: 1 (399 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 89.6
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 1.4 g
- Cholesterol 8.5 mg
- Sodium 2628.9 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 1.6 g
- Sugars 5.4 g
- Protein 5.9 g
The following items or measurements are not included:
kaffir lime leaves