Karen Ta Kea is always willing to share her knowledge of the ingredients for Southeast Asian cooking, as well as recipes. She shared one of her favorite Cambodian soup recipes. The Asian ingredients are available at Karen’s tent at the  farmers market and at Kea International Market. 

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CAMBODIAN SHRIMP TOM YUM  
Servings
Ingredients
  • 4-5 cups chicken broth/soup stock
  • 2 stalks fresh lemongrass lightly pounded, cut into 1-inch long segments
  • 4 tablespoons fish sauce
  • 1/3 cup sliced fresh galangal
  • 1/2 cup straw mushrooms halved or whole
  • 6-8 kaffir lime leaves shredded
  • 4 tablespoons lime juice
  • 6 crushed fresh Thai chile peppers or more to taste
  • 2 tablespoons “prik pao” roasted chile in oil
  • Fresh cilantro for garnish
Servings
Ingredients
  • 4-5 cups chicken broth/soup stock
  • 2 stalks fresh lemongrass lightly pounded, cut into 1-inch long segments
  • 4 tablespoons fish sauce
  • 1/3 cup sliced fresh galangal
  • 1/2 cup straw mushrooms halved or whole
  • 6-8 kaffir lime leaves shredded
  • 4 tablespoons lime juice
  • 6 crushed fresh Thai chile peppers or more to taste
  • 2 tablespoons “prik pao” roasted chile in oil
  • Fresh cilantro for garnish
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