Tom Yum Koong Soup

Chill sauce, fish sauce, lime,bok choy,ginger, salt,soy sauce,box chicken broth, chicken back, cilantro, scallions, onion, reg curry paste, sesame oil, garlic, lemongrass, brown sugar and fresh seafood mixture

Turned out a bit spicier than expected. But was great!!

I’m sure this is great as presented, and I’ve been working on Tom Yum soup recipes for years and find this to be the most authentic recipe online! However, based on my preferences I made the following changes: I used a LOW SODIUM chicken stock. I boiled the shrimp in 3 cups of chicken stock for about 3 minutes (or until they just start to turn pink) and then pulled them out, let them cool down and then PEELED the shrimps returning the shells/heads ONLY to the chicken stock on a low simmer for 20 minutes before straining the shells/heads from the stock. I omitted the can of mushrooms and didn’t think the Tom Yum paste was needed so omitted that as well. I pretty much followed the rest of the recipe using more or less of what I liked and then just before plating the wonderfully colorful and fragrant soup I returned the shrimps to the soup for an additional minute or two to finish cooking the shrimp. Great, complete recipe…better than most restaurants I’ve been, too! Thanks!!

I couldn’t find several of the ingridients and I added seafood stock (more liquid than called for) but it came out great and it was a fun change of pace.

Didn’t really care for this soup. We felt the spicyness was all right, but there was too much lemon/sour flavor. Maybe because I’m just not big on sour. Shrimps tasted overcooked. I think they really are only supposed to be boiled for a couple of minutes.

Delicious and spicy!

Fabulous! Nice it tells how to make the shrimp broth too.

WOW WOW WOW!!! My hubby and I love our local Thai restaurant’s Tom Yum soup and this is as good or if not better than that. I could not find the galangal and kaffir leaves at the Asian market store i went to so substituted ginger and lime zest.As a result i did add the tom yum paste. I ommited the chiles but it still came out rather spicy with just the paste. I did add green and red sliced peppers and sliced baby corn to make it more of a meal…however this did make the stock rather minimal…so next time i will have to adjust the recipe. This is a definite keeper 🙂

My daughter was obsessed with a specific Thai restaurant in Los angeles that served this soup. Since moving 90 miles away we could only get it for her once in a blue moon. I really thought I could not replicate the taste of their soup but with this recipe, I got the biggest hug and “thank u mommy!” from my daughter. I don’t know where to get shrimp heads from so I buy raw shelled shrimp and boil them til cooked with a little salt, lime, and one small piece of lemon grass. I strain the shrimp and use that shrimp water to continue boiling the shells as my broth. I blend a couple shrimps too for extra flavor. I keep the shrimps in the fridge and add them when the soup is served individually. That makes the shrimp taste perfect and not rubbery. I also boil all the other ingredients for double the time (except mushrooms) and I leave the Tom yum paste and chili paste on the table instead of adding to the soup so we have a clear soup and everyone can choose the amount they like added. I have made this 3 times since I found an Asian market that carried everything. Most of the items like then chili pods, lemon grass and leaves are sold in large packets so I freeze the extras for later use. I also added king crab and or snow crab legs the last five minutes of cooking. This recipe is a keeper. Thanks

The only alteration I did was add a tsp of dried shrimp paste. Other than that it was perfect.

This soup is deliciously spicy and tangy. I went to the Asian market to find the ingredients and found everything I needed except for the Kaffir lime leaves and chile padi. I used lime zest and Thai chilies instead. I could not stomach making a broth out of shrimp heads and shells, so I used chicken broth. Vegetable broth would also work well. The recipe does not mention that galangal and lemon grass are not meant to be eaten. They have a tree bark texture, but they go into the soup for flavor. Next time I make this soup I will not cut the lemon grass into small “match stick” sized pieces because it made them very hard to remove from the soup before serving. I may put them into a tea bag like sack to get the flavor and make removing them more simple. Also, put the shrimp into the soup after it’s done cooking and after you remove it from the heat. They cook in about 45 seconds. Lastly, I added chopped cabbage and diced carrots to give the soup more substance as a meal. It was just enough for 3 people.

thanks so much for this recipe. I’ve been making this recipe for several years now and have been told that its better than many restaurants soup. thanks so much.

this recipe is amazing! i adjusted the ingredients to about 12 servings so i’ll have an easy reheat lunch, and subbed chicken rather than shrimp (still following suit and boiling the bones in the water for 20 mins, and letting rest for 20 mins for enhanced flavor). i also ran around chicago and found some great asian markets which carry lime leaves (make sure to tear them instead of chopping), lemon grass (after you trim them smack it with the knife handle moderately to release flavor), and tom yum soup paste. i forgot the chili peppers so added a smidge more chili paste for a fair kick. i also strained out the lemon grass, lime leaves, and galangal instead of having to do it each time i eat.

Added lil coconut milk at the end for added thickness. Delightful.

Yummy! Don’t forget to pound the lemongrass to get more flavor out of it.

Ahhh… great soup!!! Used about 6 spoons of chile sauce and I love it!!! We usually buy this product for about 8.00 dollars a pint… but I must say this recipe is extremely similar to what we buy… Extremely hot and great!!!!!!!!

I have used this recipe 4 or 5 times in the past year. This is a must do soup for anyone with a cold or sinus infection. The lemongrass, lime, ginger and chili pepper are a kick cold killer combo. I fell in love with this soup at a nearby Thai restaurant. I am never one to follow a recipe . . . but I kinda follow the basics on this one. My shrimp stock was made only from the tails of raw shrimp. I used regular ginger instead of galangal. I added cherry tomatoes just like they did at the restaurant. Another time I added spinach. The last time I made this I added turmeric, garlic and sweet potatoes to the soup. The basic stock recipe here is awesome . . . shrimp shells, kaffir lime leaves, lemongrass, chili pepper . . . an exotic pick me up and virus killer.

I hadn’t had this since my trip to thailand last year and this recipe tasted pretty authentic. I substituted the water for chicken stock and did notice that it was already spicy before adding the thai bird chiles so I only added 2 instead of 4 and waited until the end to add them like another reviewer suggested. Very good! I will save this recipe and make it again.

It was okay. I had to double the kaffir leaves and the lemongrass to give it any semblance of authenticity.

Marvelous soup; spicy and balanced. I used clam juice, onions, 1 tsp. tamarine & red curry paste. So simple, yet complex flavors!

This is a must-try. Seriously. Tasted exactly like it came from my favorite Thai restaurant. Sure, it required a special trip to the Asian supermarket and it was a bit spendy picking up all the special ingredients – who knew kaffir lime leaves were $80 a pound?! – but now I can whip this up whenever I get the craving. Like other reviewers said, do NOT substitute if you can help it. You will spend more but it will be worth it – you won’t be sitting there thinking it’s missing something. I am absolutely sure the tom yum paste made all the difference – it should not be denoted as optional.