Tom Yum Kung Soup Recipe

Tom Yum Kung Soup

Course: Main Course, Soup
Cuisine: Thai


  • 6 cups chicken bouillon
  • 2 tbsp fish sauce
  • 4 Kaffir lime leaves
  • 1 stalk lemongrass, white part only, crushed
  • 2 pieces galangal (optional)
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 250 g shrimp
  • 1/2 bunch green onions, chopped
  • 1 cup muchrooms
  • 2 limes, juiced
  • 1/2 bunch cilantro, chopped
  • 2 Thai chili peppers, sliced into rounds


  • Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Discard solids.
  • Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.
  • Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.
  • Variation: Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
  • Variation: Sliced bamboo shoots can be added if you like.
  • Variation: If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.