Tom Yum Kung Recipe

Name: Tom Yum Kung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water or stock -- 6 cups; fish sauce 1-2 tablespoons; kaffir lime leaves; lemongrass white part of stalk only, crushed --1 stalk; galangal optional, cut into thin rounds -- 2 pieces; 2 cloves; salt and pepper -- to taste; shrimp peeled and deveined -- 1 1/2 pounds; scallions chopped -- 1/2 bunch; straw mushrooms optional -- 1 cup; limes juice only -- 2; cilantro chopped -- 1/2 bunch; chile peppers Thai, sliced into rounds -- 2-3 each

Servings: persons

water or stock -- 6 cups
fish sauce 1-2 tablespoons
kaffir lime leaves
lemongrass white part of stalk only, crushed --1 stalk
galangal optional, cut into thin rounds -- 2 pieces
2 cloves
salt and pepper -- to taste
shrimp peeled and deveined -- 1 1/2 pounds
scallions chopped -- 1/2 bunch
straw mushrooms optional -- 1 cup
limes juice only -- 2
cilantro chopped -- 1/2 bunch
chile peppers Thai, sliced into rounds -- 2-3 each

1
["Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.", "Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.", "Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.", "Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
2
Straw mushrooms are usually found canned. You can substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
3
Sliced bamboo shoots can be added if you like.
4
If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.", "Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
5
Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
6
Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms."]

No nutrition data on file — estimate from the ingredient list.

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

You need 13 ingredients. The key ingredients include: water or stock -- 6 cups, fish sauce 1-2 tablespoons, kaffir lime leaves, lemongrass white part of stalk only, crushed --1 stalk, 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