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Tom Yum Soup {Tom Yum Goong Nam Khon}


  • 4 cups water
  • 1-2 cups coconut milk (optional)
  • 2 TBSP Tom Yum paste
  • Juice of one lime
  • 3 garlic cloves, peeled
  • 4 kaffir lime leaves
  • 1 stalk of lemongrass, roughly chopped
  • 2 1-inch pieces of galangal you can substitute with ginger if you can't find galangal
  • 4 bird's eye chilies, stems discarded
  • 4 TBSP fish sauce
  • 1 TBSP coconut palm sugar
  • 1/2 white onion, cut into wedges
  • 1 bunch of shimeji mushrooms or 1 cup sliced oyster mushrooms
  • 2 Roma tomatoes, diced
  • 1 cup shrimp add extra if you'd like
  • 1 handful roughly chopped cilantro or flat-leaf parsley I suggest flat-leaf parsley for people like me who can't do cilantro


  • Fill a medium-sized saucepan with 4 cups of water. Add torn kaffir lime leaves, roughly chopped lemongrass, galangal, whole garlic cloves, and sliced chilies. Cover, and bring to a boil over medium-high heat.
  • Let the water boil for about 5 minutes; add tom yum paste and coconut milk (if using). Bring heat to medium-low Simmer for another 5 minutes.
  • Add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes.
  • During the last five minutes of simmering, add the cilantro or flat-leaf parsley, and the lime juice.