8 Reviews

Yummy in my tummy. I have eaten this soup many times and thankfully, I happen to have most of the thai ingredients growing in my yard, chili peppers,kaffir lime, and lemon grass. I have substituted fresh Jamaican Ginger for the Galangal, it is less fragrant but works fine. I also used straw mushrooms (canned)which are more traditional and I have added other vegetables when available like cherry tomatoes, sliced sweet onions and eggplant. Thanks for a great recipe

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Amy in Hawaii November 20, 2008

Very flavorful and healthy! Also quick, easy, and cheap to make! I substituted lime zest for the kaffir leaf and regular ginger powder for the galanga powder. I halved the ginger powder since it was starting to taste a little bitter from it. I also used low-fat coconut milk. Can't wait to try this again with the real ingredients.

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juls.tran April 08, 2008

FYI...The freezer can be your best friend for the sometimes hard to find or limited shelf life fresh items that are particularly special for this recipe. I use frozen chopped lemongrass these days because the shelf life of fresh is so short and also inconvenient to travel to specialty or ethnic stores when I need it. Recently bought frozen bag of about two cups for 1.99. Galangal has a special flavor and this is not too hard to find. Also available in frozen kryovac bags. Kaffir lime leaves, or wild lime leaf, is harder to come by even for me in NYC metro suburb. A few usual purveyors claim it is bought up by restaurants and such before they can purchase from importers. I purchased a few dozen leaves from a restaurant and froze as well. Some people try to support "lite" coconut milk. Forget buying it. Just take one half can of regular and add equal water and freeze rest for next time. Why pay full price for half can of product. I am told by specialty chef that is all it is anyway and I took his word for it but this is low in fat for soup anyway I don't bother.

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beach1174 November 06, 2015

What is mildy boiling? It is either boiling or it isn't. <br/><br/>And it's 'galangal'.

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LiuzhouLaowai July 07, 2014

yum!!! yum!!!

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jvdilly May 15, 2011

Wow another dish of Kathy's that brought us back to Thailand. This was delicious! Substitutes: I used regular ginger powder instead of galangal powder, choose red capsicum for my bell pepper and used dehydrated shiitake mushrooms as the supermarket ran out of fresh ones. Thank you Kathy228 for a wonderful soup

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Chef floWer May 12, 2007

This is our 3rd Tom Yum Kung recipe and this one finally did the trick! It's easy and we love it!

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sjhentges March 12, 2007

This is a killer recipe! Everyon that has tried it- loved it! i cant recommend this recipe any more!

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Nikkiwilbert1027 February 11, 2007
Tom Yum Kung