Q&A With Tom Silargorn, Part 3: Recipe for Lers Ros's Tom Yum Koong

Lers Ros chef-owner Tom Silargorn.

As part of SFoodie's interview with Tom Silargorn, chef-owner of Lers Ros — part 1 and part 2 were published earlier this week — we asked Silargorn for his recipe for tom yum koong. The soup gets ordered daily at Lers Ros, no matter what the weather or the time of day, he says. It's worth tackling at home because, once you secure just a couple of key ingredients, the soup is remarkably simple to make. Try Asian markets out on Clement for items like galangal and kaffir lime leaves; Duc Loi in the Mission is almost always sure to have these as well.

Tom Yum Koong (Hot & Sour Soup with Shrimp) 


1 long piece lemongrass, cut into 1-inch-long pieces

4 slices galangal (in a pinch, substitute ginger)

3 kaffir lime leaves

2 cups of water

2 tablespoons fresh lemon juice

2 tablespoons fish sauce

1 tablespoon sugar

1 teaspoon prepared red chili paste

2 teaspoons coconut milk

4 fresh Thai bird's-eye chilis

5 oyster mushrooms

6 fresh peeled and deveined shrimp

Cilantro for garnish

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