Tom Yum Kung
Ready In: 20 mins
Serves: 3
Ingredients
- 3 cups chicken stock
- 1 tablespoon lime juice
- 1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed)
- 1 1⁄2 teaspoons galanga powder (Thai ginger)
- 3 kaffir lime leaves, thinly sliced (or one large strip of lime peel)
- 3 garlic cloves, minced
- 1 -2 small chili pepper, de-seeded and sliced (as hot as you like or mild)
- 1 medium bell pepper, sliced (any color)
- 1⁄3 cup cilantro
- 2 tablespoons fish sauce
- 1 1⁄2 cups shiitake mushrooms, sliced thinly (or any small mushroom)
- 12 large raw shrimp, shells removed
- 1 (11 ounce) can coconut milk
Directions
- Pour stock and lime juice into a deep cooking pot.
- Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
- Add the galanga powder to the pot.
- Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
- Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
- Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
- Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.
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