Tom Yam Kung

Course: Soup Recipes, Thai Kitchen


Prep time


Cooking time






  • Red chilli ½ pieces

  • Galangal 10 g

  • 4 red cherry tomatoes

  • Lemon grass ½ pieces

  • Kaffir lime leaves 3 g

  • Fresh champignons 4 pieces

  • Tom Yam pepper paste 1 tsp

  • Fish sauce 2 tablespoons

  • Lime ½ pieces

  • Tiger prawns 5 pieces

  • Chicken bouillon 300 ml

  • Sea salt to taste

  • Cane sugar 1 tsp

  • Coconut milk 360 ml

  • Cilantro 3 g

  • Vegetable oil 1 tablespoon


  • Galangal chop coarsely, lemongrass – thin.
  • Chili chopped along with the seeds.
  • Mushrooms cut into four parts.
  • Tear off the leaves from the cilantro.
  • Peel the shrimps, black stripes on the back and leave the tails for beauty.
  • Coconut milk mix well in a jar.
  • In warmed up oil in a heat-resistant saucepan, throw galangal, lemongrass, chili, lime leaves and pour the broth.
  • Let it boil for a few minutes and add coconut milk (it is better to take canned from the can, it is thicker).
  • When the soup starts to boil again, add the champignons and tom yam paste.
  • Cooking better on the biggest fire, do not hesitate.
  • Then squeeze half the lime in there, add the shrimp and 2 tablespoons of fish sauce, add salt, if necessary, and throw a few dashes of cane sugar.
  • Pour into plates, garnish with cilantro and serve with steamed rice.


  • Fish sauce (in Moscow, cooks call it “three stations” because of the acrid smell). * If you do not find tom yam paste, then you can substitute red curry paste. This dish can be cooked on a wok (deep frying pan). This is the most classic recipe for everyone’s favorite soup, which does not even need to Russify. The main thing here – to find all the right ingredients, and prepare them very quickly.