How to Make Tom Yum Koong Soup - A Step-by-Step Guide

Tom Yum Koong soup, also known as Tom Yum Goong, is a popular Thai dish known for its spicy and sour flavors. This classic soup is a favorite in Thai cuisine and is loved by many for its bold and aromatic flavors. It is made with a combination of ingredients such as lemongrass, kaffir lime leaves, galangal, fish sauce, and chili peppers, resulting in a perfect balance of heat, tanginess, and umami flavors.

Tom Yum Koong soup is typically made with a base of chicken or shrimp broth, and...

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Ingredients

  • 2 lemongrass stalks
  • ½ pound medium shrimp - peeled, deveined and shells reserved
  • 4 cups water
  • 4 makrut lime leaves
  • 4 slices galangal
  • 4 chile padi (bird's eye chiles)
  • 1 ½ tablespoons fish sauce
  • 1 ½ limes, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon hot chile paste
  • 1 tablespoon tom yum soup paste (Optional)
  • 12 fresh button mushrooms, halved
  • 1 (6 ounce) can whole straw mushrooms, drained

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 10 mins
  • Servings: 5

  • Trim lemongrass and cut into matchstick-sized pieces.
  • To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
  • Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
  • Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.
  • Nutrition

    63 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 69mg
    • Sodium: 517mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Protein: 10g
    • Potassium: 137mg

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