Sour and Spicy Soup with Shrimp (Tom Yum Kung)

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tom yum soup recipe

Sour and Spicy Soup with Shrimp (Tom Yum Kung)

  • Author: Thai Cooking Class Phuket by Tony
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30
  • Category: Main Course
  • Cuisine: Thai

Description

This recipe for Tom Yum Kung comes to us from Tony of Thai Cooking Class Phuket. Tom Yum is a Thai spicy and sour soup that usually features shrimp and is accented with aromas of fresh lemongrass, galangal, kaffir lime leaves, and Thai chilies.

Tony has included both a clear version as well as a creamy version for this classic Thai dish. He emphasizes using your own personal taste preferences to adjust the level of heat, saltiness, and tartness.


Scale

Ingredients

  • FOR CLEAR VERSION:
    • 2 1/2 cups water or chicken broth ((use just 2 cups if making creamy version)) 1–2 stalks lemongrass
    • 2 small chunks fresh galangal
    • 2 kafr lime leaves
    • 23 Thai chilies
    • 1 clove shallot (peeled)
    • 57 shrimp
    • 50 grams oyster or straw mushrooms
    • 1 roma tomato (cut into wedges)
    • 1/4 white onion (cut into wedges)
    • 12 tablespoons fish sauce (to taste)
    • 12 tablespoons fresh lime juice (to taste)
    • 1/2 handful cilantro (chopped)
  • FOR CREAMY VERSION:
    • 1/2 tablespoon Thai roasted chili sauce
    • 1/2 cup coconut or evaporated milk
    • more lime juice or fish sauce to taste

Instructions

For Clear Version:

  1. Bring 1 cup of water in a pot to boil.
    Slice 1-2 limes in half and juice them into a small bowl. Set aside for later. Take your stalks of lemongrass and tear off the outermost leaf. Then, use a mallet to lightly pound the lemongrass. This helps to release the flavors. Slice diagonally into 1″ strips.
    Take about 1 thumb sized chunk of the root part of the galangal and chop it into slices.
    Coarsely break about 2 kafir lime leaves – no need to cut them, just tear them – it will help release their flavor. Remove stems from chilies and slice in half. For less spice, remove seeds.
    Throw the lemongrass, galangal, kafir lime leaves, shallot, and chilies into the water. Cover and allow to come back to a boil to release all the herb flavors quicker.
  2. Prepare the shrimp.
    Boil herbs for about 7-10 minutes, then add mushrooms to the soup. Add tomatoes and onions. Turn heat to low and add shrimp to the soup; boil for 2-3 minutes.
    Add 1 tablespoon of fish sauce. Boil your tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft, and then it’s ready.
    Add 1-2 tablespoons of lime juice, to taste. You may want to add a little more fish sauce at this point, depending on the flavor. Throw in chopped cilantro and stir in.

For Creamy Version:

  1. Add Thai roasted chili sauce and evaporated or coconut milk. Stir in and heat one additional minute. Taste and adjust seasoning as desired.


Keywords: tom yum kung, thai soup, shrimp

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