I first went to Thailand in 1997 and immediately fell in love with the country. Thailand at that time to me was mysterious and exotic, full of potentials and pitfalls.
Fast forward to 2010 and here I am after 13 years and many trips to the LOS sharing, with the help of my 
A Thai Girls Tom Yum Khoong Recipe
Yesterday was my favorite day after I have to worked 6 days in a row and that includes working on the weekend too.
I really dislike working on the weekend, especially when you have to deal with stupid lazy people.
So I decided to treat myself and Steve on my day off with a special dish “Tom Yum Khoong”.
Once a while if I have luck I will find a good stuff at the Vietnamese grocery store near where I live. And yesterday was my lucky day I found galangal and Kaffir lime leaf . First idea that came up to my head was Tom Yum Khoong. And I already have frozen shrimps and lemon grass at home. Hmm..I thought to myself it’s going to be an awesome dinner!
Tom Yum Khoong Recipe
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- 10-12 medium shrimps (shelled and de-veined)
- 10 baby bella mushrooms (washed thoroughly and divided halves or quarter, depends on the size)
- 2 medium limes (washed, cut and squeezed for the juice)
- 7-8 fresh Thai chillies (washed thoroughly and lightly pounded)
- 3-4 shallots (peeled, washed thoroughly and lightly pounded)
- 1 lemon grass ( washed thoroughly, pounded and cut into pieces 2-3 inches in length)
- 3-4 pieces galangal (washed thoroughly and thinly sliced)
- 4-5 lime leaf (washed thoroughly and pull the stem in the center off)
- 2 coriander roots (washed thoroughly and lightly pounded)
- 2 bunches coriander for garnish (washed thoroughly and coarsely chopped)
- 2 Tbsp fish sauce
- 1 1/2 Tbsp Chili Oil
- Evaporated milk (Carnation) 5 oz. size
- 3 cups of Chicken broth
1. Place the chicken broth in pot on medium heat and wait until it boils. While waiting for the broth to boil we should move on to the next step.
2. Soak fresh Thai chillies that have already been prepared in the lime juice bowl.
3. Put the chili oil in the bowl, add the evaporated milk (carnation) and stir well.
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4. Once the broth start to boil add shallots, galangal and coriander roots into the pot. And wait until the broth start to boil again (it should take about 2-3 minutes).
5. Add shrimps and follow with mushroom. Turn the stove up to high heat. Wait about 2 minutes until it boils again (do not stir because it will make the soup have a fishy smell).
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6. Add lemon grass and lime leaf. I didn’t add them in the beginning part with shallots, galangal and coriander roots because they will make the broth turn green. Also the lime leaf will turn yellow because they will sit in the pot too long.
7. Season with fresh Thai chili in lime juice and fish sauce.
8. When it boils again add the chili oil, stir well and turn off the heat right away. Garnish with chopped coriander and serve.
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And that meal make our stomachs really really happy…Yummmm!
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Nice picture to express the tile very well. I like this philosophy.
I’m glad you like them…have to thank Steve for the great job that he did (for photographer) though
Wooo, I just did this, all step by step. Turned out delishious but a little too spicy.
Next time I’ll put less chillie. Nonetheless, thank you soo much for this recepie.
Yeah, actually all recipe in here I put a little bit (too much) of chillies. I love spicy so next time I might have to mark down that this is Golf’s flavor or something like that. I’m glad you like it.
Just went to a thai restaurant and I so love the tom yum! I’ve been looking for this recipe. It’s a good thing that you included pictures. Thanks for sharing!!!
Yum! This is one of my favourite Thai soups of all time. And yes, I love spicy. Thai spicy. I’m now off to the grocery store to pick up the ingredients… thanks!
Catherine,
This is my favorite dish ever too because I love coconut and spiciness from the chilies. Glad I can help.