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Tom Yum Koong Soup

SUBMITTED BY: Michelle Chen PHOTO BY: Caroline C

"Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves."

RECIPE RATING:

Read Reviews (27)

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PREP TIME	10 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste (optional)

DIRECTIONS

Trim lemongrass and cut into matchstick size pieces.
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.
Trim lemongrass and cut into matchstick size pieces.
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.

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REVIEWS

Reviewed on Mar. 12, 2006 by Caroline C

I made this hours ago, and my lips are still tingling! I am SO happy to have found this... MORE

Reviewed on Feb. 10, 2004 by ABoston

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ABoston
Feb. 10, 2004

Absolutely wonderful- complex and fragrant, and quite easy to make! I made only a few modifications, and with or without my suggestions, this recipe will result in a really interesting mix of hot, sour, and citrus flavors that is guaranteed to bring you compliments. I highly recommend that you take the time to look for the ingredients and not make substitutions. But, if you can't find galangal, add 2-3 teaspoons of minced ginger, and if you can't find kaffir lime leaves use an equal amount of lime zest. If you have to make substitutions, it's a very good idea to include the tom yum soup paste, which this recipe suggests is optional. That paste contains galangal, tamarind, dried shrimp, fennel, and peanut. It's usually sold in small jars and can be found near soy and Szechuan sauces. Now for my modifications: First, I used 4 cups of vegetable stock instead of 4 cups of water. Second, I modified the chilis to lessen the heat and the bite-- I did this by halving the amount of chili paste and by delaying the addition of the whole chilis until the very end, along with the shrimp and the mushrooms. Third, although the recipe does not indicate whast kind of mushrooms to use, I recommend either straw mushrooms or oyster mushrooms. Fourth, I take out the kaffir lime leaves and the lemon grass before serving because they aren't pleasant to eat. Fifth, I add a fresh kaffir leaf to each bowl for garnish.

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17 users found this review helpful

Absolutely wonderful- complex and fragrant, and quite easy to make! I made only a few... MORE

Reviewed on Feb. 26, 2006 by Alisha

I love Tom Yum soup but not as much as the BF does. So this has been a fun adventure. The only... MORE

Reviewed on Jul. 14, 2005 by MAJORSKY

SUPERB!!! This is an old reliable one in my recipe arsenal. It's labor-intensive, but the... MORE

Reviewed on Aug. 28, 2004 by DONNA1000

This is an excellent soup but I made a few modifications also. First, I could not see myself... MORE

Reviewed on Feb. 14, 2006 by CHEFANDERSEN

My family and I must not like this type of soup, because this was way too spicy (and we love... MORE

Reviewed on Apr. 5, 2005 by TERRIC3

This was a delicious recipe. I had it at a Thai restaurant, and had to come home and... MORE

Reviewed on Feb. 22, 2008 by Marie

This is absolutely delicious. It is wonderfully spicy and the contrasting textures are great.... MORE

Reviewed on Feb. 19, 2006 by VARUCADARLING

Wow! My family loved this recipe! Absolutely delicious. I omitted the chiles and went easy... MORE

Reviewed on Jan. 14, 2006 by TNC

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