Tom Yum Kung Recipe

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Tom Yum Kung
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  1. Pour stock and lime juice into a deep cooking pot.
  2. Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
  3. Add the galanga powder to the pot.
  4. Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
  5. Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
  6. Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
  7. Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 387.15 Kcal (1621 kJ)
Calories from fat 158.81 Kcal
% Daily Value*
Total Fat 17.65g 27%
Cholesterol 46.64mg 16%
Sodium 2079.66mg 87%
Potassium 869.87mg 19%
Total Carbs 43.57g 15%
Sugars 10.68g 43%
Dietary Fiber 5.49g 22%
Protein 16.47g 33%
Vitamin C 75.3mg 125%
Vitamin A 1mg 33%
Iron 18.1mg 100%
Calcium 48.4mg 5%
Amount Per 100 g
Calories 73 Kcal (306 kJ)
Calories from fat 29.94 Kcal
% Daily Value*
Total Fat 3.33g 27%
Cholesterol 8.79mg 16%
Sodium 392.12mg 87%
Potassium 164.02mg 19%
Total Carbs 8.22g 15%
Sugars 2.01g 43%
Dietary Fiber 1.04g 22%
Protein 3.11g 33%
Vitamin C 14.2mg 125%
Vitamin A 0.2mg 33%
Iron 3.4mg 100%
Calcium 9.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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