Tom-yum-koong (hot-and-sour shrimp soup)

Posted on October 17, 2020

Tom-yum-koong (Hot-and-sour shrimp soup)


  • 1 cup rice (prepared in a rice cooker)
  • 300 gm medium shrimp (peeled and defined, shells reserved for the broth)
  • stalks lemongrass with the green stalks cut off from the white bulb and reserved–and with the tender inner heart of the bulb pounded
    flat, minced finely, and set aside
  • 4 cups of water
  • A can of straw mushrooms (washed)
  • 1 small tomato (peeled and cut into thin wedges)
  • 1 lime (juice & grated peel)


  • 2 green onions (sliced diagonally)
  • 1 1/2 cups bean sprouts
  • 3 tablespoons lime juice
  • 4 tablespoons fish sauce
  • Chili oil or Vietnamese chili-garlic sauce to taste 


  1. Cook the rice as directed, and reserve, Ready the garnishes and set aside.
  2. Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding the lemongrass stalks and removing from
  3. After a minute, strain out the shells and stalks.
  4. When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass heart, and tomato to the broth. 
  5. Bring to boil, then reduce to medium and simmer for about 5 minutes.
  6. Add the shrimp and simmer for 2 more minutes.
  7. Stir and garnish. 
  8. Take to the table and serve at once, serve the rice and chili sauce separately.

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