Thai Spicy Shrimp Soup Tom Yum Koong
Dive into the bold, vibrant flavors of Thailand with this authentic Thai Spicy Shrimp Soup, known as Tom Yum Koong. This zesty and aromatic dish combines succulent shrimp, earthy mushrooms, and tangy tomatoes in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. Spiced with Thai bird's eye chilies and enriched with a dash of chili paste, this soup achieves the perfect balance of spicy, sour, salty, and sweet. Customize it with a splash of creamy coconut milk for a luscious twist, and finish with fresh cilantro for an herby touch. Ready in just 35 minutes, this iconic Thai classic is a warming, flavor-packed meal perfect for weeknights or dinner parties.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Shrimp (peeled and deveined, with tails on)
- 4 cups Chicken stock
- 2 stalks Lemongrass stalks (cut into 2-inch pieces and bruised)
- 3 slices Galangal (sliced)
- 4 leaves Kaffir lime leaves (torn into pieces)
- 5 chilies Thai bird's eye chilies (crushed)
- 200 grams Mushrooms (button or straw, sliced)
- 2 tomatoes Tomatoes (cut into wedges)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 cup Coconut milk (optional for creamy version)
- 1 tablespoon Thai chili paste (Nam Prik Pao)
- 1 teaspoon Palm sugar (or light brown sugar)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Directions
Step 1
In a medium-sized pot, bring the chicken stock to a boil over medium heat.
Step 2
Add the lemongrass, galangal, and kaffir lime leaves to the boiling stock. Let them simmer for about 5 minutes to infuse the broth with flavor.
Step 3
Add the crushed Thai bird's eye chilies, sliced mushrooms, and tomato wedges. Cook for another 3 minutes, allowing them to soften slightly.
Step 4
Add the shrimp to the pot and let them cook for 2-3 minutes, or until they turn pink and opaque.
Step 5
If making the creamy version, stir in the coconut milk and let it warm through for 1-2 minutes.
Step 6
Stir in the Thai chili paste (Nam Prik Pao), fish sauce, lime juice, and palm sugar. Taste the soup and adjust the seasoning if necessary, balancing the sour, salty, sweet, and spicy flavors.
Step 7
Remove from heat and ladle the soup into serving bowls.
Step 8
Garnish with fresh cilantro and serve hot. Enjoy your homemade Tom Yum Koong!
Nutrition Facts
| Serving size | (2777.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1639.8 |
| Total Fat 77.1g | 0% |
| Saturated Fat 51.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1061.7mg | 0% |
| Sodium 5584.1mg | 0% |
| Total Carbohydrate 66.8g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 34.2g | |
| Protein 190.1g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 425.3mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3619.1mg | 0% |
Source of Calories