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Tom Yum Gung
(Lemongrass Soup with Shrimp)


1 tablespoon chopped Thai chili (use more or less based on spice preference)

3½ tablespoons fish sauce

3 teaspoons palm sugar

24 ounces shrimp stock (recipe below)

20 shrimp, uncooked, cut in half

½ cup red bell peppers, diced

4 tablespoons fresh lime juice

1 cup enoki mushrooms

4 tablespoons green onions, diced

12 mint leaves

4 cups jasmine rice, cooked

Shrimp stock

2 quarts water

¼ cup galangal, chopped (similar to ginger, found at Asian markets)

4 stalks lemongrass, chopped

1 onion, chopped

½ cup carrot, chopped

½ cup celery, chopped

½ cup kaffir lime leaves, chopped

1 quart shrimp shells, with heads


  1. Add chili, fish sauce, and palm sugar to hot shrimp stock. Let simmer until palm sugar dissolves.
  2. Add shrimp and peppers. Wait until shrimp is cooked, then add lime juice and mushrooms. Remove from heat.
  3. Garnish with green onions and mint. Serve with rice on the side.

Shrimp stock

  1. Put water in large pot.
  2. Add all remaining ingredients to pot. Bring to simmer and cook 15 minutes. Strain to separate.
Print Recipe