Tom Yum Kha Soup Recipe

Name: Tom Yum Kha Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 20 oz whole shrimps (with heads and shells); 3 stalks lemongrass (minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)); 4 thai bird's eye chilies (smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)); 6 g arlic cloves (smashed); 10 kaffir lime leaves (torn); 1 piece galangal (sliced (you can use fresh ginger as a substitute however it will yield a different flavor)); 1 cup low sodium chicken broth; 5 cups water; 1 medium onion (cut into wedges ½ inch thick); 8 oz oyster mushrooms (sliced); 2 tomatoes (cut into wedges); 2 tsp sugar; 6 tbsp fish sauce; 5 tbsp lime juice; ½ cup fresh coriander/cilantro leaves (for garnish); 3 tbsp thai roasted chili pste; ⅔ cup coconut milk

A comforting Thai soup that blends spicy, tangy, and creamy flavors in one bowl. Made with shrimp, lemongrass, galangal, and coconut milk, this Tom Yum Kha Soup is pure warmth and balance — ready in just 35 minutes.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

20 oz whole shrimps (with heads and shells)
3 stalks lemongrass (minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find))
4 thai bird's eye chilies (smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat))
6 g arlic cloves (smashed)
10 kaffir lime leaves (torn)
1 piece galangal (sliced (you can use fresh ginger as a substitute however it will yield a different flavor))
1 cup low sodium chicken broth
5 cups water
1 medium onion (cut into wedges ½ inch thick)
8 oz oyster mushrooms (sliced)
2 tomatoes (cut into wedges)
2 tsp sugar
6 tbsp fish sauce
5 tbsp lime juice
½ cup fresh coriander/cilantro leaves (for garnish)
3 tbsp thai roasted chili pste
⅔ cup coconut milk

Steps

Remove the shells and heads from the shrimp, but keep them for the broth. Set the peeled shrimp meat aside.
In a large pot, combine the shrimp heads and shells with lemongrass, Thai bird’s eye chilies, garlic, kaffir lime leaves, galangal, chicken broth, and water.
Bring everything to a boil, then reduce the heat and simmer gently for 10 minutes.
Pour the broth through a fine strainer to remove the solids, keeping only the liquid.
Return the strained broth to the pot. Add the onion and mushrooms, and simmer for about 3 minutes.
Stir in the tomato wedges and cook for another minute.
Add the shrimp meat and cook for 2 minutes, until it turns pink and opaque.
Stir in the sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Simmer for 1 more minute.
Ladle the soup into bowls, garnish with fresh coriander, and serve hot.

Nutrition Facts (per serving)

Macronutrients

Calories1698% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.400

Per Serving Rp 600/serving

🏠 Save ~Rp 4.800 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
whole shrimps	20 oz	-	-
lemongrass	3 stalks	-	-
thai bird's eye chilies	4	-	-
arlic cloves	6 g	-	-
kaffir lime leaves	10	-	-
galangal	1 piece	-	-
low sodium chicken broth	1 cup	-	-
water	5 cups	-	-
onion	1 medium	-	-
oyster mushrooms	8 oz	-	-
tomatoes	2	Rp 12.000/kg	Rp 2.400
sugar	2 tsp	-	-
fish sauce	6 tbsp	-	-
lime juice	5 tbsp	-	-
fresh coriander/cilantro leaves	0.5 cup	-	-
thai roasted chili pste	3 tbsp	-	-
coconut milk	0.667 cup	-	-