The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 12, 2009
Whenever I go to a Thai’s restaurant, I always order Tom Yum Koong. I have tried to cook this soup at home, but it never came out right! However, last weekend, I found this recipe and tried it! Oh my god! To my surprised, I cooked the best Tom Yum Koong ever!!! It is sweet, sour, perfectly spicy, and authentic just as at my favorite Thai’s restaurant! This will be my all time favorite recipe from for sure! I am going to add a twist to it by adding seafood to see if it is still good! Thank you for a wonderful authentic recipe! It’s simply the BEST! It there was a 6 stars, I would give it a 6 stars! lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2009
I missed the part about shrimp heads!!....so I had to make do with boiling their shells first? I must have boiled it way too long, b/c most of my water was gone. So I probably added another 3 or 4 cups of water. I doubled the Tom Yum paste and the chili paste (I has something called garlic chili sauce). I just used 8 ounces of regular white mushrooms...plus added a can/jar of baby corn (comes in a slightly sweet pickled liquid that I added too)....I used 3 chilis....I used 6 each of the galangal slices and lime leaves next time...carrots might be a nice touch and some bamboo shoots too!! Loved it though!!
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 3, 2009
Fantasticly easy! I made some revisions as I'm not a shrimp eater. In order to make the stock I combined 2 chicken thighs and a broken-up heart of celery. Once everything was ready to consume, I dumped in a can of coconut milk and dinner was served. Thanks for such a great base recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 28, 2008
A can of coconut milk saved this for me. But, don't care for this soup style. It had too much "zing" and not enough "comfort". I thought I'd had Tom Yum Soup before in a restaurant and enjoyed it. Maybe the "Koong" makes it different. Or maybe I am just not a fan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 13, 2008
This is by far my favorite recipe on this site and I have made it many times. I like using fresh mushrooms, but some of the canned ones are very good too, you have to experiment with the brands (I can't remember which are good). The changes I've gradually made are as follows: I add a chopped tomato and a chopped purple onion. I add the onions with the lemon grass, stock, etc. I can't even describe how tasty the onions become after boiling in the broth. I then add the mushrooms and tomatoes and I add fresh chopped cilantro and boil those for four minutes, then add the shrimp and boil for another six minutes. Then I take out all the inedible parts before serving, i.e. the galangal, lime leaves, and lemon grass. I like my food extra spicy so I add extra peppers and chop them up and I quadruple the amount of chili paste. I find the soup is better without the tom yum soup paste as it adds a sodium flavor that I don't like. It's also good to add a little extra water with the extra ingredients so you end up with more of the delicious broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 10, 2008
Very much like you get in Thailand, but 5min max is heaps for cooking the prawns and I don't think you need canned mushrooms I use extra fresh ones. If you replace the prawns with 300 grams chicken fillets cut into bite sized pieces you have -- Tom Yam Gai
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 9, 2008
Excellent recipe!! I also added some diced fresh tomatoes and diced pineapple which added some yummy texture and sweetness to the finished product.
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Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 20, 2008
Very good. I didnt have all the ingredients as I'm sure it would have been much better.
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Home Town: Atlanta, Georgia, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 5, 2008
I recently went to Bangkok and this is almost exactly what I had at several restaurants. I have a local Asian market and am able to find all the ingredients. I suspect if all you can find is the Tom Yum paste...that would be the most important one. Lemon Grass is important as well. The lime and cilantro is a nice touch for each serving. I loved this recipe/soup and it makes me miss Thailand. No doubt this is authentic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 20, 2008
Honestly, once you get the ingredients, it's so easy and truly fabulous! Tastes just like in the restaurant. I recommend using fresh mushrooms only because the canned ones we bought had a distinctive and unpleasant flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2008
This recipe is absolutely a staple in my house. I have been cooking this recipe for about a year now almost two times a week. (sometimes more!) I am addicted! I can only find the kafir lime leaves online so I substitute with 4 juiced limes making it absolutely delicious! I also throw in a lot of chilies and chile sauce for extra hotness!!! The Tom Yum paste is a also a must... it makes it authentic! This recipe is better than any Tum Yum soup I have had in a restaurant!
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Cooking Level: Intermediate

Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: May 13, 2008
Definately 5 stars, I don't care for shrip so I used diced chicken breast instead, couldn't find kaffir lime leaves so I zested my limes, and I couldn't find sliced galangal, so I didn't worry about that. Also, I didn't have chili paste but I did use Tom Yum Soup Paste. Was VERY delicious! My oldest daughter loved it and wants it again tonight!
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 30, 2008
Amazing recipe! Tom Yum is my all-time favorite soup and this recipe nails it. I'll be making this over and over again. Instead of making the shrip stock I added one cube shrimp buillon and one cube veggie bullion. Ended up using over 5 cups of water and added some fresh chopped veggies and shrimp. yum yum yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 18, 2008
just like moms
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 21, 2008
This is absolutely delicious. It is wonderfully spicy and the contrasting textures are great. Because the recipe didn't specify a mushroom type I used fresh straw mushrooms which I got at the local Asian store. I'm not sure if they have these at a typical market? I also cooked some Asian noodles and added them to each serving to make the soup more into a meal. In addition I added some more vegetables like baby corn, a little sliced napa cabbage and carrots. As others have noted putting the shrimp in 10 minutes before finishing will turn them into rubber. I actually threw them in as I finished/turned the heat off. The soup is so hot that it cooks them perfectly. I couldn't find kaffir lime leaves but I found a website saying that lime zest is pretty close(1 tablespoon lime zest = 6 kaffir lime leaves). Also don't skip on the fresh cilantro (or coriander) at the end, it adds great contrast.Hope this helps. Enjoy. Thanks Michelle for the recipe!
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Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA
Living In: East Northport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 26, 2007
Finally!! An accurate, restaurant quality Tom Yum Soup!! I followed the recipe almost exact except for the lemon grass...I purchased that in a glass bottle. I also agree with another reviewer that stated you should not skip the Tom Yum Paste. I will definitely have to tweek this recipe to match my favorite restaurants Tom yum shrimp soup...But with this recipe I am sure I have all the ingredients and will be successful in finally being able to make my absolute favorite soup on Earth!!! Thank you to the recipe writer!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 22, 2007
Really delicious! It's almost identical to the prawn hot and sour soup I get at a local Thai restaurant. In my case, I found that 4 cups of water wasn't nearly enough to accommodate all of the ingredients (especially 12 mushrooms) and the shrimp came out overcooked after being in there for 10 minutes; next time, I will use jumbo shrimp or prawns (since they shrink a lot) and cook them for 5-7 minutes instead of 10. I added 4 extra cups of water and a 1/2 tbsp extra tom yum paste to add volume, and it still tasted delicious. I also added baby corn, which my local restaurant puts in their soup. Thanks for sharing the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2007
EXOTIC!EASY! I loved this even before the coconut milk was added. The C.milk gave it the complex flavor. Enjoyable either way. I ruined it a bit by pureeing the lemongrass to give it a stronger flavor. BIG MISTAKE! You're constantly spitting out unchewable hairs and scales. It should be removed from soup before serving. I suggest pureeing, and wrapping in cheese cloth. LESSON: "follow the recipe".Thanks for the great recipe. I feel so accomplished now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 14, 2006
An excellent recipe for a favorite soup. It was hard to find some of the ingredients, so I had to replace lime rind with the kaffir leaves and one habanero pepper for the bird's eye peppers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 22, 2006
This soup is amazing! I was looking for a recipe like this after having this soup at a Thai restaurant. The first time I made this recipe, it turned out great but making the broth from scratch is expensive and time consuming. I used fish stock the second time around (the broth made from dissolving a cube into hot water) in combination with the fish sauce and it tasted exactly the same - except it took a lot less time! I threw in the shrimp without shells later on. I would recommend cooking the shrimp for a little less time than the recipe recommends if you don't want them to come out rubbery! I also added Thai red curry paste instead of the Tom yum soup paste that I couldn't find. This recipe is definitely a keeper in my house.
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