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Thai Kitchen Recipes

Hot & Sour Prawn Soup

(Tom Yum Kung)

This classic soup of Thailand can also be prepared with chicken or tofu.



  • Cook Time:15 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:medium
Roasted Red Chili Paste
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Premium Fish Sauce
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6

Ingredients:

6 cups fish stock or vegetable stock or 3 cups clam juice mixed with 3 cups water

1/4 cup rice vinegar

2 stalks fresh lemongrass, trimmed to use bottom 2 to 3 inches (optional)

1 tablespoon minced fresh galangal (Thai ginger) or Chinese ginger

4 kaffir lime leaves (optional)

1 tablespoon Thai Kitchen® Roasted Red Chili Paste

3 tablespoons fresh lime juice

2 tablespoons Thai Kitchen® Premium Fish Sauce

2 tablespoons palm sugar or brown sugar

1 pound prawns or large shrimp, peeled and deveined

1 cup sliced shiitake mushrooms

2 tablespoons chopped fresh cilantro

1 to 2 Thai chiles, sliced (optional)

Fresh cilantro sprigs (optional)

Directions:

BRING stock and vinegar to boil in stockpot on medium-high heat. Reduce heat to low. Stir in lemongrass, galangal, kaffir lime leaves and chili paste; simmer 5 minutes.

MIX lime juice, fish sauce and sugar in small bowl until sugar is dissolved. Add to stockpot with prawns and mushrooms; simmer 2 to 3 minutes or just until prawns turn pink.

REMOVE lemongrass and kaffir lime leaves before serving. Stir in chopped cilantro and chiles, if desired. Ladle into bowls. Garnish with sprigs of cilantro.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

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* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

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