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Tom Yum Kung is the mostfamous of all Thai souprecipes. If you want authenticTom Yum Kung soup (withoutcoconut milk), this is the one!Featuring all four of thefamous Thai spices ­ salty,sour, sweet and spicy ­ thisTom Yum Kung recipeprovides a pungent and zestyfeast of flavors with everyslurp. An excellent remedy fora cold or flu bug, this spicy

Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious andis sure to impress at any dinner party. Note: this recipe allows you the choice of addingcoconut milk (Tom Kha) or leaving it out. If you prefer a richer­tasting soup, I recommendadding it; whereas if you prefer a clearer soup, try it wihtout. ENJOY!

See AlsoTom Yum Soup (with Coconut Milk)Thai Chicken Noodle SoupAncient Thai Sour Orange Soup

INGREDIENTS

6 cups good­quality chicken stock

2­3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2tsp. lime zest

2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass(or substitute 3 slices lemon)

3­4 cloves garlic, minced

1 tsp. grated galangal OR ginger

1 fresh red chili, minced, OR 1­2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. driedcrushed chili OR cayenne pepper

generous handful of fresh shiitake mushrooms, sliced

juice of 1 lime

2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below forsubstitution*)

1 Tbsp. soy sauce

12 medium to large shrimp, shells removed

handful of fresh basil

optional: other vegetables of your choice: 1 handful of broccoli, cherrytomatoes, or baby bok choy

optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often

TODAY'S TOP 5 PICKS INFOOD

Traditional Tom Yum Kung

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My Tom Yum Soup ­ true Thai cooking at its best!. Taken by D.Schmidt for About.com

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daisysissyleeUser Rating:

Like our Favorite Thai Restaurant!TThis soup turned out very much like the one weusually order from our favorite Thai restaurant inthe city. I actually preferred it, since I could make itwith as much chili as I can tolerate (I'm not a totalwimp, but medium­spiced is enough otherwise Ican't taste anything else!). I highly recommend

used in Thailand for traditional tom yum kung)

1 tsp. sugar

1/4 cup fresh coriander/cilantro

Prep Time: 10 minutesCook Time: 10 minutes

Total Time: 20 minutesYield: SERVES 3­4

PREPARATION

For a thicker, slightly richer version ofthis soup, see my popular Tom Khaa (Tom

Yum Soup with Coconut Milk).

*Instead of Fish Sauce: For those who dislike the smell of fish sauce: substitute 1/2 tsp.dark soy sauce + 1 Tbsp. regular soy sauce.

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Place stock in a large pot over high heat. Add the minced lemongrass (and leftoverlemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.

1.

When soup reaches a bubbling boil, reduce heat to medium, or until you get a nicesimmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soysauce. Stir well and simmer 3 minutes.

2.

Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump(about 3 minutes).

3.

Reduce heat to medium­low and add thecoconut milk or Carnation milk (if using).Now taste­test the soup, looking for abalance of salty, sour, and spicy. If not saltyor flavorful enough, add 1 Tbsp. more fishsauce OR soy sauce. If too sour, add moresugar. If too spicy (Tom Yum is meant to bespicy!), add a little coconut or Carnation milk.If too salty, add another squeeze of limejuice.

4.

For those who like addtional spice/flavor,add a dollop of Thai Nam Prik Pao chilisauce, either store­bought or the homemadeThai Nam Prik Pao Chili Sauce Recipe . Itcan also be served on the side in smalldishes, so each person can add as much asthey prefer.

5.

Ladle soup into bowls and top with agenerous sprinkling of fresh coriander.ENJOY!

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