Tom Yum Koong Soup

LOVE flavours of lemongrass, galangal, kaffir lime leaves, fresh coriander, and fresh lime juice, that all combine to create a healthy and soothing broth. Wonderful light dinner and lunch. It’s really easy to make in 25mins.

This recipe is for local Laos street food style tom yum soup – it’s not the fancy kind – but follow this recipe for the authentic taste you’ll find in Laos.

Tom Yum Koong Soup


  • 1 stalk Lemongrass, sliced
  • 6 pieces galangal , thinly sliced
  • 1 stalk coriander root
  • 6 kaffir lime leaves
  • 2 tbsp. onion, chopped
  • 200 grams shrimp
  • 6 pieces cherry tomato, chopped
  • 4 pieces of shiitake mushroom
  • Cilantro, Thai parsley, and celery (2 stalk each, cut into 3 centimeters )
  • 2 tbsp. lime juice
  • 1/2 tbsp. palm sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. chili paste in oil
  • 1/2 cup coconut milk
  • 2 cups water


1.   Preheat a pot to medium heat, pour in water

2.   Add coriander root, lemongrass, and galangal

3.   Add kaffir lime leaves and onion

4.   Add shiitake mushroom and tomato

5.   Add sugar, fish sauce, and coconut milk

6.   Cook the mushroom until tender

7.   Add chili paste

8.   Add shrimp

9.   Add green onion, Thai parsley, celery, and cilantro

10. Turn off the stove then add lime juice

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