Columbia Farmers Market

CFM Recipes

Cambodian Shrimp Tom Yum

Servings: 4
Prep Time:
Cook Time:

Karen Ta Kea, of Kea International, willing to share her knowledge of the ingredients for Southeast Asian cooking, includes one of her favorite Cambodian soup recipes. The Asian ingredients are available at her stall at the farmers market and at local Asian grocers.


  • 20 prawns (shrimp), medium size
  • 4 to 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 to 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


Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao, and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through), serve garnished with cilantro.

recipe notes

Columbia Farmers Market
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Photography by Drew Piester.