WATCH: How to Make Tom Yum Soup

A combination of spicy, salty, and sour flavors, this soup is a real treat for the taste buds.


If you don't want your soup too spicy, skip the sliced chilies—leave them whole and just use them for garnish.


1 cup shrimp
1 stalk lemongrass
1 medium onion
4 thin slices ginger
4 shiitake mushrooms, cut into strips
3-4 kaffir lime leaves
1 cup coconut cream
2 chilies
1 tablespoon tom yum paste
4 tablespoons fish sauce (patis)
juice from 2 limes
cilantro leaves (for garnish)



Peel and devein raw shrimp; set aside. Put heads in a stockpot and simmer in 3 cups water for 10 minutes. Discard shrimp heads and reserve stock.



Cut lemongrass into 5- to 6- inch long pieces. Using the back of your knife, pound lemongrass and bruise to release flavor. Tie lemongrass into knots to make them easier to remove later on. Add lemongrass, onion, and ginger slices to pot and let stock boil for 5 minutes.


Add mushrooms to pot and let it boil again. Add kaffir lime leaves.


Add coconut cream, chilies, and tom yum paste. Season with fish sauce and add shrimp.


Remove lemongrass and turn off heat. Add lime juice to pot just before serving.



To serve, ladle soup into serving bowls and garnish with cilantro leaves.



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