Tom Yum Koong Soup

Tom Yum Koong Soup

76

"Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves."
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Ingredients

1 h 10 m servings
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Original recipe yields 5 servings

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Directions

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  1. Trim lemongrass and cut into matchstick size pieces.
  2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
  3. Trim lemongrass and cut into matchstick size pieces.
  4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Reviews

76
  1. 91 Ratings

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Most helpful positive review

Absolutely wonderful- complex and fragrant, and quite easy to make! I made only a few modifications, and with or without my suggestions, this recipe will result in a really interesting mix of ho...

Most helpful critical review

My family and I must not like this type of soup, because this was way too spicy (and we love spicy).

Absolutely wonderful- complex and fragrant, and quite easy to make! I made only a few modifications, and with or without my suggestions, this recipe will result in a really interesting mix of ho...

I made this hours ago, and my lips are still tingling! I am SO happy to have found this recipe. I made a 30 mile round trip to get all the ingredients from the grocers which is attached to our f...

I love Tom Yum soup but not as much as the BF does. So this has been a fun adventure. The only reason I don't give this 5 stars is I have made it 3 times and it still doesn't taste like my fav. ...

This is an excellent soup but I made a few modifications also. First, I could not see myself eating anything made out of boiled shimp heads! I totally left the shrimp out and with the tom yu...

SUPERB!!! This is an old reliable one in my recipe arsenal. It's labor-intensive, but the result is fantastic. I substitute slices of ginger for the galangal and lime zest for the kaffir lime le...

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 lo...

This was a delicious recipe. I had it at a Thai restaurant, and had to come home and duplicate it! I searched far and wide for the kaffir lime leaves, galangal and chili padi - and found them ...

Wow! My family loved this recipe! Absolutely delicious. I omitted the chiles and went easy on the chili paste as I am not big on really spicy food. I recommend adding a little spice at a tim...

Just made this tonight. My hubby and I loved it. Just like in Tai restaurants. Make sure you leave the soup to simmer to get the flavour out of the spices.