Thai Tom Yum Soup


  • 4 cups chicken stock
  • 2 stalks lemongrass, lightly pounded
  • 3 small slices fresh galangal
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 can straw mushroom or local fresh mushrooms
  • 3 fresh lime leaves
  • 2 chili pepper
  • 20 large shrimp
  • 1 small can coconut milk
  • fresh cilantro to garnish
P.S. this image is of author’s property



  1. Wash the prawns and shell them without removing the tails.
  2. Bring stock broth to a boil. Add lemongrass, galangal, chili, and lime leaves. Bring back to a boil then add mushrooms, fish sauce and lime juice. Add coconut milk. Add prawns. As soon as prawns turn pink, serve garnished with cilantro.

Quick Tips:

  • If lime leaves are not available, you can substitute it with lime zest. Two tablespoons of lime zest are equivalent to four lime leaves.
  • Adjust ample amount of chili peppers, others do not like it to be too spicy.
  • You can also mix other seafood varieties: squid, mussels, shells, salmon etc.
  • The key ingredient for Tom Yum is the Galangal

photo taken from the internet


Galangal is a rhizome that resembles ginger. It produces an immense aromatic scent that makes it an essential ingredient for Tom Yum. Ginger is utilized only as a last resort when Galangal is not available.

Galangal is not readily available in your local grocery stores; only in Thai Grocery stores.


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