Tom Yum Kung

Written By Hazel Marie

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

“Tom Yum Kung” is a representative dish of Thailand with a unique taste that is balanced between sour, spicy, salty, sweet, and what is indispensable is the “aroma” or the aroma of fresh herbs such as galangal, lemongrass, kaffir lime leaves, and chili peppers that must come with a well-rounded taste. 

Prep Time:

20 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients 

  • 3 tbsp. Tom yum paste

  • 5 pieces of Shrimp 

  • 1 cup. Mushroom 

  • 1/3 cup. Coconut milk 

  • 1 tsp. Sugar 

  • 1 cup. Water 

  • ¼ cup. Tomato, one ball cut into 8 pieces 

  • ¼ cup. Onion, one ball cut into 8 pieces 

  • 1 leaf. Coriander 

1. Make the soup base.

Add water and Tom Yum paste in a pot. Bring it to boil over medium heat. 

2. Add vegetables.

Once boiling, add the mushrooms, tomato, and onion. Cook until softened. 

3. Season and add coconut milk.

Add sugar to taste, then pour in the coconut milk. Stir to combine. 

4. Add shrimp.

Add shrimp to the soup and cook until they turn pink and are fully cooked. 

5. Serve and garnish.

Ladle the soup into bowls. Garnish with fresh coriander leaves before serving. 

 

Recipe Author:

Pichet Yuttawitee

Hazel Marie