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Tom Yum Kung

  • Author: Seonkyoung Longest
  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Yield: 4 1x


  • 3 cups water
  • 3 cups chicken stock
  • 3 shallots, small diced
  • 2 oz galangal, sliced
  • 3 cloves garlic, chopped
  • 3 lemongrass, cut into 3” long and smashed
  • 3 to 4 kaffir lime leaves 
  • 4 tbsp fish sauce
  • 4 tbsp Thai chili paste (adjust to your taste) 
  • 8 to 10 oz mushrooms (I used shimeji & oyster mushrooms but you can use any mushrooms you have)
  • 1 lb whole prawn or U13-15 shrimp, head removed & deveined (you can peel if you prefer)
  • 3 to 6 Thai chilies, smashed 
  • 2 tomatoes, diced, optional
  • 4 to 5 limes
  • 1/2 cup evaporated milk, optional 
  • Handful cilantro, chopped


  1. Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
  2. When it’s boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
  3. Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you’re using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
  4. Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you’d like. Serve with lime wedge and extra chili oil and enjoy!