Tum Yum Kung Meal Recipe
This item is so popular many people have requested we serve a larger meal sized portion. Here it is! Jumbo Bowl served with a side of Jasmine Rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tum Yum Kung Ingredients
Method
Cooking Directions
- 1
Prepare the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of jasmine rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 2
Make the Tum Yum Kung
In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, galangal, and bird's eye chili. Let it simmer for about 10 minutes to infuse the flavors.
- 3
- 4
Season the Soup
Stir in the fish sauce and lime juice. Adjust seasoning to taste.
- 5
Garnish and Serve
Remove from heat and stir in the chopped cilantro. Serve the Tum Yum Kung in a large bowl alongside a generous portion of jasmine rice.
