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."

Ingredients

1 h 10 m {{adjustedServings}} 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.
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Reviews

76
  1. 91 Ratings

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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. ...