Tom Yum Kung
One of Thailand’s most famous soups: juicy shrimp with lemongrass, galangal, lime leaves, fresh chili and lime juice. Spicy, sour, aromatic and packed with authentic Thai flavour.
Method
Four steps · about 30 minutesPrepare the ingredients
Slice the mushrooms. Peel and finely chop the shallots and chili. Finely chop the tender lower part of the lemongrass. Prepare the kaffir lime leaves and slice the galangal.
Make the soup base
Bring the stock to a boil in a saucepan. Add the mushrooms, shallots, chili, lemongrass, lime leaves and galangal. Reduce the heat and simmer for about 5 minutes to release the flavours.
Add the shrimp and seasonings
Add the shrimp, lime juice, fish sauce and sweet chili sauce. Bring the soup back to a gentle boil and cook until the shrimp are heated through. Avoid overcooking them, as they can quickly become tough.
Taste and serve
Taste the soup and adjust the balance with extra lime juice, fish sauce or chili if needed. Garnish with fresh coriander and serve hot.
From our kitchen
Our special tipsFor a more authentic Thai flavour, use fresh galangal and kaffir lime leaves instead of ginger and lime zest.
Love it spicy? Add fresh Thai bird’s eye chilies.
Prefer a creamy version? Add a little evaporated milk or coconut milk for a richer soup. The traditional clear version is equally delicious.
Serve with steamed jasmine rice on the side.
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek