Tom Yum Koong

Total time:
1 hour & 10 minutes

If you want to really experience the flavors of Thailand, look no further than Tom Yum Koong. This citrus shrimp soup is hearty, aromatic and perfect for cozy weekends at home. With layers of salty, sweet, spicy and sour flavors, this classic dish hits all the notes we love about Thai cuisine in a single bowl! This is a relatively easy dish to create, though it will still take some time to truly master. You’ll probably need to take a trip to your local Asian market to secure the ingredients, but the real test will be of your patience. The longer you let your soup simmer, the more refined the flavors will become, and the more authentic your experience will be.

Ingredients

6
shrimp, de-veined and peeled
5
Kaffir limes, squeezed
3
Kaffir lime leaves, lightly torn
cups mushrooms, evenly chopped
¼
onion, thinly sliced
2
Thai chilis, chopped
¾
cup Roma tomatos, halved
2
lemon grass cores, sliced in half
1½-2
tablespoons fish sauce
1
teaspoon of sugar
¼
cup cilantro, chopped
¼
cup scallions, chopped
6
cups of chicken stock
1
tablespoon Thai chili paste

Preparation

Step 1

Heat oil in large pot and add onions, mushrooms, cherry tomatoes, lemon grass cores, shrimp, Thai chilis, Thai chili paste, fish sauce, chicken stock and sugar and let simmer, stirring occasionally.

Step 2

Add lime juice to pot and stir.

Step 3

Add to serving bowl and top with scallions and cilantro leaves.

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