Spicy, savoury, and intensely aromatic – Tom Yum Kung is guaranteed to clear your sinuses out. There isn’t much technique to it, and it comes together quickly. The hardest part is getting what you need, so make a run to an Asian grocer and cook it yourself for a fraction of the cost of getting it at the restaurant.
– Aromatics Several Kefir lime leaves A couple slices of galangal A stalk of lemongrass, cut into segments and bashed with a cleaver A shallot Chili peppers to taste
– Seasonings: adjust to taste! A teaspoon or so of fish sauce and sugar A tablespoon each of tamarind paste, Thai chili paste, and coconut cream
– Vegetables One or two tomatoes Whatever fresh mushrooms you feel like
– Shrimp About 200g unpeeled, or 100g peeled
– Lime juice Until the acidity is to your liking
**Instructions**
1. Wash and prepare aromatics and shrimp. 2. Briefly fry aromatics in a pot with a bit of oil until fragrant, then cover with water. 3. Bring the pot to a rolling boil for a minute or two, until the water visibly changes colour. 4. Add vegetables. Keep at a boil. 5. Mix Thai chili paste into coconut cream and add to pot. Add tamarind paste, fish sauce and sugar. 6. Add shrimp. Shut the heat off after 1-2 minutes, when the shrimp are done. 7. Taste and adjust seasoning. Add lime juice to taste.
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Spicy, savoury, and intensely aromatic – Tom Yum Kung is guaranteed to clear your sinuses out. There isn’t much technique to it, and it comes together quickly. The hardest part is getting what you need, so make a run to an Asian grocer and cook it yourself for a fraction of the cost of getting it at the restaurant.
Step by step pictures in the [full recipe](https://servedwithrice.com/tom-yum-kung-spicy-thai-shrimp-broth/).
**Ingredients** (serves two as an appetiser)
– Aromatics
Several Kefir lime leaves
A couple slices of galangal
A stalk of lemongrass, cut into segments and bashed with a cleaver
A shallot
Chili peppers to taste
– Seasonings: adjust to taste!
A teaspoon or so of fish sauce and sugar
A tablespoon each of tamarind paste, Thai chili paste, and coconut cream
– Vegetables
One or two tomatoes
Whatever fresh mushrooms you feel like
– Shrimp
About 200g unpeeled, or 100g peeled
– Lime juice
Until the acidity is to your liking
**Instructions**
1. Wash and prepare aromatics and shrimp.
2. Briefly fry aromatics in a pot with a bit of oil until fragrant, then cover with water.
3. Bring the pot to a rolling boil for a minute or two, until the water visibly changes colour.
4. Add vegetables. Keep at a boil.
5. Mix Thai chili paste into coconut cream and add to pot. Add tamarind paste, fish sauce and sugar.
6. Add shrimp. Shut the heat off after 1-2 minutes, when the shrimp are done.
7. Taste and adjust seasoning. Add lime juice to taste.
Enjoy!