Tom Yam Kung Recipe

Tom Yam Kūng
(AKA Tom Yum Goong)
Thai Prawn Soup with Lemongrass
Submitted By: Taz


4 Cups Low-sodium OR Sodium-free Vegetable Stock
1 lb [apx 20] Large Shrimp or Prawns (Kūng) - deveined and shelled leaving tail
3 Kaffir Lime Leaves (Bai Makrut) - middle stem removed and torn small
3-4 Large Fresh Red Thai Chiles (Phrik Chi Fah) - stems removed and lightly crushed
2 Stalks Lemongrass (Takhrai) - lightly pounded and cut diagonally into ¾ inch pieces
¼ inch piece Galangal (Kha) - peeled and sliced thin
¼ Cup Straw Mushrooms - halved; can use fresh or canned (drained if using canned)
3 Tbs Fish Sauce (Nam Pla)
2 tsp Thai Chile Paste (Nam Phrik Pao)
Juice of 1 Lime (Naam Manao)
Fresh Coriander (Phak Chi) -OR- Fresh Thai Basil Leaves (Horapha) - rough chopped
1-2 Tbs of Unsweetened Coconut Milk (Nam Gkati) per serving

  1. Place a medium, heavy bottomed pot over medium-high heat - Add vegetable stock and bring to a boil
  2. Once boil has been reached, add kaffir lime leaves, fresh red chiles, lemongrass, and galangal - Thoroughly combine and return to a boil
  3. Add mushrooms, fish sauce, Thai chile paste, and lime juice - Thoroughly combine and return to a boil
  4. Add shrimp/prawns and allow to cook until flesh is pink, firm, and opaque (apx 4-6 minutes)
  5. Serve immediately garnished as desired on its own or as part of any Thai meal 

 All ingredient measurements can be adjusted to taste - Soup should be balanced between spicy,
 salty, and sour and, of course, flavorful

 The lemongrass, galangal, and kaffir lime leaves are meant for flavoring and are meant to be
 eaten around

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