* 2 cups **water**
* 2 stalks **lemongrass**, sliced into 3 parts
* 2 **kaffir lime leaves**, stems removed
* 4 thin slices **galangal**
* 3 small **shallots**, sliced
* 1 cup **mushrooms**, sliced
* 1 medium **tomato**, quartered
* 2 tablespoons Thai chili paste
* 3 tablespoons **fish sauce**
* 1 teaspoon **salt**
* 1 tablespoon **salm sugar**
* 2 tablespoons **lime juice**
* 1/3 cup **evaporated milk**
* 10 **shrimp**
* **green onions**, chopped, garnish to taste
* **culantro**, chopped, garnish to taste
* **coriander**, chopped, garnish to taste
* **dried chilies**, optional, add to taste near the end
# Instructions
**1. Prep the shrimp (optional)**: Peel and devein the shrimp. But for extra flavor, I recommend keeping the heads and shells on. Set aside.
**2. Boil the herbs:** Bring the water to a boil in a pot or wok over medium heat. Add the shallots, lemongrass, galangal, and kaffir lime leaves. Simmer to release their aroma.
**3. Add seasonings:** Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.
**4. Make it creamy:** Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.
**5. Cook the shrimp:** Add the tomatoes and shrimp. Simmer just until the shrimp turn pink and are cooked through, about 1–2 minutes.
**6. Garnish and serve:** Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.
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Recipe: [https://hungryinthailand.com/tom-yum-kung/](https://hungryinthailand.com/tom-yum-kung/)
# Ingredients
* 2 cups **water**
* 2 stalks **lemongrass**, sliced into 3 parts
* 2 **kaffir lime leaves**, stems removed
* 4 thin slices **galangal**
* 3 small **shallots**, sliced
* 1 cup **mushrooms**, sliced
* 1 medium **tomato**, quartered
* 2 tablespoons Thai chili paste
* 3 tablespoons **fish sauce**
* 1 teaspoon **salt**
* 1 tablespoon **salm sugar**
* 2 tablespoons **lime juice**
* 1/3 cup **evaporated milk**
* 10 **shrimp**
* **green onions**, chopped, garnish to taste
* **culantro**, chopped, garnish to taste
* **coriander**, chopped, garnish to taste
* **dried chilies**, optional, add to taste near the end
# Instructions
**1. Prep the shrimp (optional)**: Peel and devein the shrimp. But for extra flavor, I recommend keeping the heads and shells on. Set aside.
**2. Boil the herbs:** Bring the water to a boil in a pot or wok over medium heat. Add the shallots, lemongrass, galangal, and kaffir lime leaves. Simmer to release their aroma.
**3. Add seasonings:** Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.
**4. Make it creamy:** Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.
**5. Cook the shrimp:** Add the tomatoes and shrimp. Simmer just until the shrimp turn pink and are cooked through, about 1–2 minutes.
**6. Garnish and serve:** Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.