Recipe: Tom Yum Soup

Tom Yum Soup

Tom Yum Soup

We love Thai food in our house and one of our most favored treasures is this simple, spicy, simple soup- and it pairs nicely with a lovely Riesling wine from Pfalz or Mosel.



  • 1/2 pound medium shrimp – peeled and deveined
  • 12 mushrooms, halved
  • 1 (4.5 ounce) can mushrooms, drained
  • 4 cups water
  • 2 lemon grass
  • 4 kaffir lime leaves
  • 4 slices galangal
  • 4 chile padi (bird’s eye chiles)
  • 1 1/2 tablespoons fish sauce
  • 1  lime, juiced
  • 1 teaspoon white sugar
  • 1 teaspoon hot chile paste


  1. Trim lemongrass and cut into matchstick size pieces.
  2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
  3. Trim lemongrass and cut into matchstick size pieces.
  4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

1 Response to “Recipe: Tom Yum Soup”

  1. 1 Kristel Poole
    February 25, 2011 at 10:20 am

    I love how everyone has a completely different recipe for Tom Yum Goong. It is also one of my absolute favorite things to make! I actually like to make mine in a crock pot to let the flavors develop for longer.

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