DISH RESEARCH · Soup
Tom yum kung
Thai prawn soup with lemongrass, galangal and makrut lime leaves; the selected recipe seasons shrimp stock with lime, chili paste and fish sauce.
About Tom yum kung
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Tom Yum Kung is a Thai prawn soup. The version described here follows Pailin Chongchitnant’s shrimp-stock recipe, with lemongrass, galangal and makrut lime leaves providing its characteristic herbal flavour.
Lime juice and Thai chilies give sourness and heat. Fish sauce seasons the broth, while nam prik pao is a sweet, savoury chili paste; oyster mushrooms join the shrimp.
For the stock, shrimp heads and shells are sautéed in oil, with optional onion or daikon, then simmered in water and removed. The large aromatic-herb pieces flavour the broth rather than being intended for eating whole.
The herbs and mushrooms simmer in the stock before chili paste, fish sauce and shrimp are added. Lime juice finishes the seasoning, with sugar used if the sourness needs balancing. Cilantro or culantro is the listed garnish choice.
Jasmine rice accompanies the soup. Separately, UNESCO’s cultural account connects Tomyum Kung with riverside communities in Thailand’s Central Plains and describes cooking knowledge passed through families and social gatherings.
Ingredients in Tom yum kung
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Thailand
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- Thai cuisine