Texas Farmers Market April 3 2020

Lemongrass Soup with Shirmp (Tom Yum Kung)


Sometimes milk is added to this soup to make it thicker. Chili jam can also be added for a more complex flavor and color.

Super easy

Lemongrass Soup with Shirmp (Tom Yum Kung)


For 4 Person(s)


  • For the Sauce:
  • 4 tablespoons lime juice
  • 1 teaspoons (or more) minced Thai chilies
  • 3 tablespoons fish sauce
  • 1/2 tablespoons sugar
  • 1 handfuls cilantro
  • For the Soup:
  • 10 uncooked medium shrimp, unpeeled
  • 4 cups water
  • 1 stalk lemongrass, chopped and bruised
  • 6 slices galangal, sliced and bruised
  • 4 kaffir lime leaves, torn
  • 1 tablespoons fish sauce
  • 3/4 cups wild mushrooms
  • 1/3 cups chopped tomatoes

Lemongrass Soup with Shirmp (Tom Yum Kung) Directions

  1. Mix all sauce ingredients in a small bowl.
  2. Peel and devein the shrimp. Save the shells to make stock. Bring water to boil and add shrimp shells. Boil for about 3 minutes and strain the stock.
  3. Add lemongrass, galangal and kaffir lime leaves to the stock and bring it back to boil. Season with fish sauce. Add mushrooms, and 3 to 4 minutes later, add shrimp and simmer over low heat until shrimp just change color, about 2 to 3 minutes. Add tomatoes and simmer for another minute. Add the sauce to the hot soup and check seasoning. It should be salty, sour and spicy.

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