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Tom Yum Gong Soup

Tom Yum Gong Soup

Saved in 5 recipe boxes and 1 cookbook

How to cook True Thai Tom Yum soup right at home!













Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb


1 litre stock
chicken, 4 standard cups
2 stalks lemongrass
70 grams galangal root
1 medium size, or 2, 5 ounces each
7 each kaffir lime leaves
4 tablespoons fish sauce
60 ml
2 tablespoons thai chile sauce
30 ml
2 each limes
100 grams mushrooms
1 each hot chili peppers
or more to taste
1 pound shrimp
1 x cilantro
freshly chopped
* not incl. in nutrient facts


The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.

Prepare galangal, lemongrass and kaffir lime leaves.

Slice galangal and lemongrass and add them to stock with kaffir lime leaves.

Then bring your stock back to boil.

Add mushrooms, fish sauce and chilli paste.

Remove shells from prawns except tails and put them to stock.

Press juice out of limes and add sliced chili peppers.

As soon as prawns turn red add coriander and your first true Tom Yum is ready.

Bon Appetit!

First published: last updated: 2015-04-16

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0


 over 5 years ago

Super easy to make, really quick and absolutely delicious! I added udon noodles 90 secs before the end of cooking time to bulk it up a bit. Really tasty!


Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 2659% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 2674mg 111%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 102g
Vitamin A 11% Vitamin C 43%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?

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