Tom Yum Kung
- Ready In:
- 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
- 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.
Join The Conversation
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.
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
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.