Tom Yum Kung Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Peel and slice galangal into 3–4 mm slices. Tear kaffir lime leaves to release oils. Halve the shallots and lightly smash the bird’s eye chilies if you want more heat.

In a medium pot, combine 6 cups water and 1 cup chicken or vegetable stock. Bring to a gentle simmer over medium heat.

Add the sliced galangal, smashed lemongrass, torn kaffir lime leaves, halved shallots, and smashed chilies to the pot. Reduce heat to low and simmer gently for 8–12 minutes to infuse the broth. Keep the pot partially covered.

While the broth is simmering, clean and devein the tiger prawns if not already done. Pat them dry and set aside.

After 8–12 minutes of simmering, add the halved mushrooms and optional cherry tomatoes to the broth. Continue simmering until mushrooms are tender, about 3–4 minutes.

Add the prawns to the broth and simmer gently until they are opaque and cooked through, about 2–3 minutes for medium-large tiger prawns. Do not overcook—the prawns should curl and be just firm.

Remove the pot from heat once the prawns are cooked. Fish out and discard large pieces of galangal and lemongrass if desired (they’re tough to eat).

Stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 teaspoon nam prik pao (if using), and 1/2 teaspoon sugar. Taste and adjust: for more saltiness add fish sauce, for more sourness add lime, for more heat add chopped chilies or a pinch of chili flakes. If you prefer the creamy Tom Yum Nam Khon, stir in 1/4 cup coconut milk now and warm gently without boiling.

Add chopped cilantro and sliced green onions to the soup. Give a gentle stir and let sit 1 minute so herbs release aroma.

Ladle soup into bowls and garnish with extra cilantro leaves and, optionally, a sliced fresh chili or a wedge of lime on the side.