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Thai Cooking: Tom Yum Koong (Sour & Spicy Shrimp Soup)

October 19, 2010

I’m having another Thai cooking session tomorrow and we’re making Phad Thai ! Today, however, I’m going share this recipe for Tom Yum Koong. Koong means shrimp, but you can use chicken or other seafood(cuttle fish, mussels, white meat fish) in this soup as well. The key to making this dish is to NOT stir when adding the seafood until they are fully cooked.  This dish is very fast and easy to make, prepping will actually take longer than cooking! Please note that if you skip the optional ingredients you will still get a delicious Tom Yum Soup! 🙂

Servings: 1-2


  • 1 cup  Water/Chicken Stock
  • 3-4 Shallots
  • 5 slices of Galangal Root (Optional)
  • 2 Cilantro (Stems for soup & Leaves for garnish)
  • 15   Tail-on Shrimps (more or less depending on size)
  • 12(100 g)   straw mushrooms
  • 2 Lemongrass cut into 2 inch pieces
  • 4-5 Kaffir Lime Leaves (Optional)
  • 1 tsp Thai Roasted Red Chili Paste(Optional)
  • 1 tbsp Unsweetened condensed milk(Optional)
  • 3 tbsp Lime Juice
  • 2-3 Fresh Thai Chilis
  • Fish Sauce

Cooking Instructions:

    1. Bring water/Chicken stock to a boil and add Shallots, Galangal and Cilantro stems. Add a teaspoon of fish sauce (or less), you can adjust flavors at the end.  (You may want to add 1/2 chicken flavor cube at this point if you are cooking with water)
    2. If the water stops boiling, wait until it starts boiling again then add Shrimps and Straw mushrooms and let them cook for about 2 minutes. Do not stir.
    3. Add Lemongrass and Kaffir lime leaves
    4. Mix unsweetened condensed milk and Thai Roasted Red Chili Paste together in a little bow to break the lumps in the chili paste.
    5. Turn off the heat then add milk and chili paste mix  and stir.
    6. Add lime juice and chilis
    7. Adjust flavors to your liking. You’re done! Serve with a plate of steamed rice and enjoy your Thai dish!

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