Posted by & filed under Soup.

I love Tom Yum soup and hate to spit out the hard and not eatable lemongrass pieces, what I had with this delicious meal. For avoid that I start to use the French cuisine technic with cheesecloth bag to easy clean the soup from the spices ingredients which already made their job. The result is satisfied me. The incredible flavour left and uneatable ingredients gone.
The soup is fantastic, tasty, spicy and with low calories. And 30 min cook worth you ever spent for cooking.

Tom Yum Kung


Some ingredients
Tom Yum Kung

Tom Yum Kung Soup

Tom Yum Kung Soup


• 2-3 fresh strokes (20-25 cm each) of the lemongrass, chopped
• 5-10 fresh kaffir (lime) leaves, minced
• 1 (5-70 cm) root of galangal (or ginger, or turmeric), sliced
• 1 L of chicken bouillon (broth), home-prepared
• 15 big shrimps (or chicken breast, thin sliced,), (or both), peeled. 500 g / 1 LBS
• 15-20 fresh mushrooms (champignon or shitake), sliced 400 g / 1 LBS
• 1-2 tbsp. of Tam Yam paste
• 2 tbsp. of fish sauce (salt replacement)
• 1 ½ cup (1 jar 385 ml) of coconut milk
• 1 fresh lime (fresh squeeze juice)
• 1 bunch of cilantro
Options Ingredients:
• 3-4 strokes (5 cm) of the lemongrass, whole (option)
• 1-2 chilli pepper, well chopped or whole (option)
• 2-3 cherry tomato (option)
• 1-2 cloves of garlic (option)
• 1 small peeled shallot (option)


For 3 L pot
1. Add 1 L of water
2. Take the tight size of cheesecloth (I used 10x10 cm) and add chopped lemon grass, lime leaves, root of galangal. Make a bag and dip it in the water in the pot.
3. Add separately from the “spicy mixed bag” strokes of the lemongrass
4. Boil it at the medium heat for 20-30 min.
5. Take “spicy mixed bag” out and utilised.
6. Add 1 l of chicken bouillon (broth)
7. Add mushrooms and cook it for 10 min
8. Add shrimps and cook it another 5 min
9. Add Tam Yam paste and Fish Sauce and mixed
10. Add Coconut milk and mix
11. (Options ingredients we can add at the last)
12. Allow soup to boil and turn off the stove
13. Serve with chopped green coriander

Nutrition Facts

8 Servings

Amount Per Serving = 350 g

Calories 139.8
Total Fat 3.1 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.8 g
Cholesterol 85.6 mg
Sodium 713.0 mg
Potassium 233.8 mg
Total Carbohydrate 10.3 g
Dietary Fiber 0.96 g
Sugars 3.7 g
Protein 16.2 g

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