Thai Tom Yum Kung (Phase 1)

Posted On February 16, 2011

Thai Tom Yum Kung (P1)

Serving Size: 1

Approximately 330 calories


  • 300 ml low sodium chicken broth
  • 1 lemon grass cut into 2 inch pieces
  • 2 kaffir lime leaves
  • 1/4 galangal root crushed
  • 5 ounces shrimp
  • Juice from 1/2 lime
  • 1 tomato (optional)
  • 2-6 thai chilli peppers aka guinea-pepper
  • Salt to taste


  • Bring broth to boil.
  • Add lemongrass, galangal, kaffir lime leaves and let boil for 2 minutes.
  • Add shrimp, tomato and chilli peppers. Continue boiling until shrimp is cooked
  • Turn off heat. Add lime juice and salt.
  • Stir and serve. I think you should be able to find the ingredients in any Asian store. The original thai recipe of Tom Yum Kung doesn't have the tomato. I added it just for my veggie requirement. Enjoy!

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