Tom Yam Kung

peasant dish of Thailand


Tom Yam Kung

Servings: 6

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.



Photo by Takeaway - CC BY-SA 3.0



Famous peasant dishes

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

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