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Tom Yam Kung

4 cups water
2 stems lemon grass, cut into small pieces
5 thin slices galangal (baby ginger)
3 shallots, finely chopped
4 fresh lime leaves, torn
3-4 Thai hot chilies, crushed
4 Tbsp. lime juice
1 1/2 cup halved button mushrooms
2 cups chopped tofu
Salt, to taste
2 Tbsp. chopped coriander leaves

• Bring the water to a boil.
• Add the lemon grass, galangal, shallots, lime leaves, chilies, lime juice, mushrooms, and tofu. Season with the salt to taste.
• Top with the coriander leaves. Serve hot.

Makes 4 servings

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