Description
A luxurious twist on the classic Thai Tom Yum Soup, featuring fresh shrimp and a creamy texture enriched with evaporated milk or coconut milk.
Ingredients
Scale
- 350 g medium-sized shrimp, shell-on
- 4 cups water or 3½ cups unsalted chicken stock
- 2 stalks lemongrass, bruised
- 10 slices galangal, cut into thin rounds
- 6 makrut lime leaves, bruised
- 1–3 Thai chilies, or to taste
- ½ cup evaporated milk or full-fat coconut milk
- 3–4 cups oyster mushrooms or another Asian mushroom
- ¼ cup Thai chili paste (nam prik pao)
- 3 Tbsp fish sauce
- ¼ cup lime juice
- A handful of chopped sawtooth coriander or cilantro
- Jasmine rice for serving
Instructions
- Prepare the shrimp by rinsing, peeling, and deveining them. Sauté the shrimp shells in a stockpot for 2-3 minutes.
- Add the water or chicken stock to the pot and bring to a gentle boil, then simmer for 5 minutes.
- Infuse the aromatics by adding lemongrass, galangal, lime leaves, and chilies to the stock.
- Simmer the mixture for another 5 minutes to enhance the flavors.
- Stir in the evaporated milk (or coconut milk), fish sauce, and Thai chili paste, bringing it to a boil.
- Toss in the mushrooms and cook for 1-2 minutes until tender.
- Add the shrimp and cook until just done, about 30 seconds to 1 minute.
- Finish the soup by stirring in lime juice before serving over jasmine rice.
Notes
For a vegetarian version, substitute shrimp with tofu or additional veggies. Adjust the spiciness by varying the number of chilies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg