Tom Yum Kung Recipe (Thai Spicy Shrimp Soup)

Ingredients

• 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)

Steps

1. 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. 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. 3

   Add seasonings: Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.

4. 4

   Make it creamy: Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.

5. 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. 6

   Garnish and serve: Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.