Tom Yum Kung

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 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

Directions:

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.

Reviews

[Amy in Hawaii]

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

[Chef #362292]

yum!!! yum!!!

[Chef #362018]

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.