Tom Yam Kung
ingredients

Servings: 6

---

Water
1 1/2 liters or 1 1/2 quarts

Unshelled small shrimp
500 grams or 1 pound

Nam pla (or similar fish sauce)
50 milliliters or 3 tablespoons

Shredded dried lemon grass
25 milliliters or 1 1/2 tablespoons

Makrut (or kaffir) lime leaves
5 good-conditioned leaves

Thinly sliced scallions
6 centiliters or 1/4 cup

Whole coriander leaves
6 centiliters or 1/4 cup

Thinly sliced green chili peppers
30 milliliters or 2 tablespoons

---

Tom Yam Kung
cooking steps

---

Boil the water in a 3 to 4 liter (3 to 4 quart) pot.

Shell and devein the shrimp. Add the shells along with the nam pla, lemon grass, and makrut leaves to the boiling water. Add all but approximately one fourth of the scallions, coriander leaves, and chili peppers to the boiling water.

Boil the mixture for 15 minutes.

Strain the mixture into another pot and bring the liquid to a simmer.

Stir in the shrimp and the uncooked scallions, coriander leaves, and chili peppers. Simmer for 2 to 3 minutes, depending on the thickness of the shrimp.

Ladle the Tom Yam Kung into a warm tureen or into warm individual bowls.

---

---

Also learn my recipes,
tips & insights of these
famous peasant dishes

Brazil - Vatapa
France - Cassoulet
China - Cha Chiang Mein
Czech Republic - Houskove Knedliky
Indonesia - Nasi Goreng
India - Roghan Josh
Italy - Osso Buco
Japan - Oyako Donburi
Mexico - Huevos Rancheros
Morocco - Couscous
Spain - Arroz Con Pollo
Thailand - Tom Yam Kung
Turkey - Yalanci Dolma

---

Learn what peasant cuisine is and is not

Top 10 world cuisines - Candid rankings

World's Top 100 Wonders

World's Top 1000 Wonders

Site map

My credentials
About my website and criteria
Reader testimonials

---

---

Photo by Takeaway - CC BY-SA 3.0

---

Explore my
candid country, region
and other travel guides
Click links for tips & insights