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.

Print Recipe

Shrimp Tom Yam Soup {Tom Yam Kung}

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)

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