Tom Yum Kung
Experience the bold and vibrant flavors of traditional Thai cuisine with Tom Yum Kung, a classic hot and sour soup that tantalizes your taste buds with every sip. This aromatic dish features a fragrant broth made from simmered shrimp shells, infused with lemongrass, kaffir lime leaves, and galangal for authentic herbal notes. Bird’s eye chilies provide a fiery kick, while juicy tomatoes and tender mushrooms add depth and heartiness. Seasoned with fish sauce, lime juice, and Thai chili paste (Nam Prik Pao), this soup strikes the perfect balance of salty, sour, spicy, and sweet. Finished with fresh cilantro, Tom Yum Kung is as much a feast for the senses as it is a comforting, nourishing meal. Serve it hot with steamed jasmine rice or savor it solo—this easy-to-make Thai favorite is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Water
- 10 large Shrimp (peeled and deveined, with heads and shells reserved)
- 2 stalks Lemongrass (trimmed and smashed)
- 6 leaves Kaffir lime leaves
- 4 slices Galangal (sliced)
- 5 chilies Bird's eye chilies (smashed)
- 2 medium Tomatoes (quartered)
- 1 cup White mushrooms (halved)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 tablespoons Thai chili paste (Nam Prik Pao)
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro leaves (chopped)
Instructions
In a medium pot, add 4 cups of water and bring it to a boil.
Add the reserved shrimp heads and shells to the boiling water. Reduce heat to medium and simmer for 10 minutes to create a flavorful stock. Strain and discard the shells, reserving the broth.
Return the strained broth to the pot and bring to a gentle boil. Add the smashed lemongrass, kaffir lime leaves, galangal slices, and bird's eye chilies.
Simmer the broth for 5 minutes to infuse it with the aromatic flavors. Add the tomatoes and mushrooms, and cook for another 3-4 minutes.
Stir in the fish sauce, lime juice, chili paste, and sugar. Taste and adjust the seasoning as needed for a perfect balance of salty, sour, spicy, and sweet flavors.
Add the shrimp and cook for 2-3 minutes or until they turn pink and are fully cooked.
Turn off the heat and garnish the soup with freshly chopped cilantro leaves.
Serve hot with steamed jasmine rice or enjoy on its own as a comforting, flavorful soup.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 25.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 247 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
