Appon's Thai Food Recipes

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Spicy Thai Shrimp Soup (Tom Yum Gung)


'Tom Yum' is a spicy soup made from chilli, lime leaves and lemon juice, 'Gung' is the shrimp form of this soup. 'Tom Yum' is what people think of when they think of Thai food, it is the poster dish you must learn to cook to be able to say you cook Thai food. In the North East it's common to eat 'Tom Yum' made from chicken, it can also be made from pork or even fish.

Ingredient for 2 People
150 gms Shrimp
250 ml Water
30 gms Galanga
30 gms Lemongrass
20 gms Kaffir Lime leaves
25 gms Bird Chilli
1 Sprig Coriander
1 Tablespoon Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoon Tom Yum Paste
1 Teaspoon Chilli Paste
2 Tablespoon condensed milk

Serve With
Hot Fragrant Rice

1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.
3. Put the water in pan bring to the boil.
4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.
5. Add the shrimps in cook for 2 minutes.
6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.
7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.
8. Turn off the heat and add the coriander leaves, serve hot.

Comments (2)


HI there,
wanted to tell how much i enjoy your Blog all the way from Provence -France, we love Thai food at home so you are a great source of inspiration , thank you ..come and visit my blog !

kon thai:

do u have thai language?you web site very good. but somebody can't read english language. but they want to know about that.can u make in thai??


thank you, bye
kon thai.

[Appon]Sorry, but I write for an English speaking audience.

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This page contains a single entry from the blog posted on September 12, 2006 12:30 PM.

The previous post in this blog was Papaya Ice Cream ( I Tim Maragor ).

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