# Tom yum soup (from Pailin's Kitchen)

Video: [Authentic Thai Tom Yum Goong](https://www.youtube.com/watch?v=ZcGqfJSo5hU) by [Pailin's Kitchen](https://www.youtube.com/@PailinsKitchen).
RecipesMD is not affiliated with Pailin's Kitchen. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$4.72 per serving, ~$18.86 for ~4 portions (assumed); saves ~$6.28* per serving (57%) vs ordering out (~$11.00*). * Estimate: 8 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 4 portions were assumed; restaurant comparison is a typical Ontario bowl of soup at ~$11, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- head-on shell-on shrimp shrimp with shell and head
- a little bit oil
- finely chopped daikon or onion
- 4 cups water
- 2 stalks lemongrass
- a handful kaffir lime leaves
- fresh or frozen pieces galangal
- to taste Thai chilies
- oyster or straw mushrooms mushrooms
- fish sauce to taste fish sauce
- nam prik pao Thai chili paste
- fresh lime juice to taste lime juice
- sugar if needed sugar
- chopped cilantro cilantro

## Steps

1. [3:39](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=219s) Remove the heads and shells from the shrimp, keeping them to make stock, and devein the shrimp bodies.
2. [5:09](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=309s) Heat oil in a pot, add chopped onion or daikon, and sauté the shrimp heads and shells while pressing to extract the tomali fat.
3. [5:46](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=346s) Pour water into the pot, bring to a boil, and simmer for 5 minutes to create the shrimp stock.
4. [6:37](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=397s) Strain the stock and measure about 4 cups into a clean pot.
5. [8:53](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=533s) Cut and smash the bottom half of the lemongrass stalks.
6. [10:09](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=609s) Tear the kaffir lime leaves to release their aroma.
7. [11:43](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=703s) Slice the galangal root.
8. [14:06](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=846s) Pound Thai chilies in a mortar and pestle.
9. [15:05](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=905s) Bring the shrimp stock back to a boil, then add the prepared lemongrass, galangal, kaffir lime leaves, and pounded chilies.
10. [16:56](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=1016s) Add sliced mushrooms to the simmering herbal broth.
11. [18:57](https://www.youtube.com/watch?v=ZcGqfJSo5hU&t=1137s) Mix a portion of the warm broth into the chili paste to loosen it.
12. Season the soup with fish sauce and the loosened chili paste, then bring it back to a boil.
13. Add the prepared shrimp to the boiling soup and cook for about 30 seconds before turning off the heat.
14. Stir in fresh lime juice and taste for seasoning, adjusting with sugar if needed.
15. Garnish the soup with chopped cilantro before serving.

## Equipment

- pot
- scissors
- cutting board
- knife
- mortar and pestle
- strainer
- measuring cup
- ladle
- whisk

## What the video didn't say

- exact ingredient quantities in grams or milliliters
- exact cooking temperatures
- number of servings
- total preparation and cooking time

Source page: https://recipesmd.com/v/pailins-kitchen-tom-yum-soup