Tom Yum Kung

This is a Thai favorite with great flavor, perfect for a dinner party or just a regular family meal!


20 Shrimp

5 Cubes seafood stock or chicken broth

1-2 Stalks of lemongrass lightly pounded and cut into 1” pieces

5 crushed fresh Thai chili (add more or less as you like)

2 Clove chopped garlic

3 Kaffir lime leaves shredded

¼ cup sliced fresh galangal

½ cup fresh or canned straw mushrooms

3 tbsp fish sauce

5 tbsp lime juice

2 tbsp Prik Pao (roasted chili paste in oil)

Pinch of salt/pepper

Cilantro for garnish


In a medium soup pot over high heat, bring stock to a boil. Add lemongrass, galangal, kaffir lime leaves, salt and pepper. Bring back to a boil, then add straw mushroom, fish sauce, Thai chili, garlic and prik pao. Let boil for three to five minutes, then stir in the shrimp. Reduce heat to medium. Let cook for two minutes or until shrimp is firm and pink. Garnish with chopped cilantro and serve.

PJ’s secret tip: Add cut wedges of ripe tomato!

PJ’s easy alternative: Use readymade, Instant Tom Yum Paste (available at PJ’s Asia One Market). Just add two tablespoons of the Tom Yum Paste to three cups of boiling water or chicken stock. Season with salt and add mushroom and shrimp, or any other meat you prefer. For a creamier taste, add three tablespoons of evaporated milk, coconut milk or cream.

Tom Yum Kung was a hit at my party!

Preparing for a recent dinner party, I wanted to cook something different. I came into PJ’s Asia One Market out of curiosity and received great help. PJ shared with me a recipe for Tom Yum Kung, a delicious citrus-shrimp soup with a real kick to it. I was able to get all my ingredients at the store and, following PJ’s advice, I prepared and served the dish at my party. Everyone loved it! I will be going back to PJ’s soon to prepare another meal!

–  Cindy Holt


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