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Tom Yum Kung Recipe
An authentic Thai shrimp soup, the Tom Yum Kung is absolutely delicious. Tickle your taste buds with this refreshing soup. It is all about the genuine Thai flavor and taste all wrapped in one. Enjoy!!
|Chicken stock||3 Cup (16 tbs)|
|Shrimps||8 Ounce, divided|
|Garlic||2 Clove (5gm), minced|
|Kaffir lime leaves leaves||5|
|Galangal slice||3 , dried|
|Fish sauce||1/4 Cup (16 tbs)|
|2 stalks lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths|
|5 hot green Thai chilli peppers (phrik khi nu), optional|
|1/2 cup sliced straw mushrooms|
|Lime juice||1/4 Cup (16 tbs)|
|Chilli||1 Teaspoon, roasted|
|Coriander/ cilantro||1 Tablespoon|
Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
shantihhh says :
1 teaspoon roasted chilli paste (nam phrik pao) -you can easily make your own and keep in glass jar in the frig for Thai-ing up many dishes try my recipe http://www.ifood.tv/recipe/roasted_chile_paste_nam_phrik_pao or buy one already made (mild-med-hot) your choice Often labeled as "chilli paste in soya bean oil." Pantainorasingh brand Thai Chile Paste with Soyabean Oil or Mae Ploy or Butterfly brands are good. Look for one without MSG if you don't like using MSG
Posted on: 25 February 2011 - 1:13am
umaima says :
Hi there the red topping is infact a layer of fat that comes from the ready to use sauces and gets its color from the Thai red peppers. You may first heat little oil about 2 tsp in the pan add the chillies to the hot oil along with the chilli paste. Mix well then add the fish sauce and rest of the ingredients. Then follow the recipe as given.
Posted on: 22 February 2011 - 8:39am
shantihhh says :
Also nice using 1/2 straw mushrroms (fresh if available) and half fresh white mushrooms, plus a little onion and tomato added at the end. Your Thai recipes are great. Having been to Thailand over 30 times in many areas I have learned to cook Thai food from many in Thailand from top chefs to street vendors. I am the Thai Food Editor on Bellaonline.com and write articles on Thai culture and cuisine. I am glad to see someone here who knows the real Thai taste and not the often icky sweet with sugar 'farang" style Thai food.
Posted on: 29 July 2007 - 10:07pm