
Shrimp Tom Yam Soup {Tom Yam Kung}
Looking back, it is surprising how many of the Thai dishes we made in the scorching heat of Chiang Mai are a much better fit for the snowy, cold winter in Colorado. Tom Yam soup is a staple in Thai cuisine. It is even easier to make than coconut curry and also extremely healthy. This is a shrimp Tom Yam, but you can easily make it with veggies or any other protein. This dish is spicy, but has a bright acidity from the lime and lemongrass.

Shrimp Tom Yam Soup {Tom Yam Kung}
5 from 1 vote
Cuisine Thai
Servings 2
Ingredients
- 1-5 crushed dried chiles depending on desired spice level
- 1/2 C mushrooms sliced
- 1 stalk lemongrass minced
- 1/4 C onion sliced
- 1/4 C galangal minced
- 1/4 C tomatoes sliced
- 3 kaffir lime leaves
- 2 t lime juice
- 2 T fish sauce or soy sauce
- 1/2 t sugar
- 1/2 T shrimp chili paste
- 2 C water
- 6 shrimp
- 1 T green onion chopped
- 1 sprig cilantro
- 1/4 t salt
- 2 leaves Thai parsley minced
Instructions
- Boil water in a medium pot.
- Add lemongrass, galangal, shrimp chili paste and onion. Cook until fragrant.
- Add tomatoes, shrimp and mushrooms.
- Once the shrimp is cooked, season with fish sauce, salt and sugar.
- Stir thoroughly and add the lime juice, green onion, cilantro, Thai parsley and lime leaves before serving. (If not spicy enough add 1 to 5 crushed chilies)
Tried this recipe?Let us know how it was!
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