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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tom Yum Kung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions