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    You are in: Home / Thai / Tom Yum Kung Recipe
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    Tom Yum Kung

    Tom Yum Kung. Photo by Chef floWer

    1/3 Photos of Tom Yum Kung

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kathy228's Note:

    So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 20, 2008


      Yummy in my tummy. I have eaten this soup many times and thankfully, I happen to have most of the thai ingredients growing in my yard, chili peppers,kaffir lime, and lemon grass. I have substituted fresh Jamaican Ginger for the Galangal, it is less fragrant but works fine. I also used straw mushrooms (canned)which are more traditional and I have added other vegetables when available like cherry tomatoes, sliced sweet onions and eggplant. Thanks for a great recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2008


      Very flavorful and healthy! Also quick, easy, and cheap to make! I substituted lime zest for the kaffir leaf and regular ginger powder for the galanga powder. I halved the ginger powder since it was starting to taste a little bitter from it. I also used low-fat coconut milk. Can't wait to try this again with the real ingredients.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2014

      What is mildy boiling? It is either boiling or it isn't. <br/><br/>And it's 'galangal'.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Tom Yum Kung

    Serving Size: 1 (446 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 334.7
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 20.5 g
    Cholesterol 42.4 mg
    Sodium 1461.1 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 1.0 g
    Sugars 6.0 g
    Protein 13.4 g

    The following items or measurements are not included:


    galanga powder

    kaffir lime leaves

    shiitake mushrooms

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