Tom Yum Kung Recipe

Name: Tom Yum Kung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pour stock and lime juice into a deep cooking pot.
2
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).
3
Add the galanga powder to the pot.
4
Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
5
Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
6
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.
7
Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.

790

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Tom Yum Kung falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yum Kung

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