Creamy Shrimp Tom Yum Soup Recipe (Tom yum kung nam khon) Thai Food Soup

Creamy Shrimp Tom Yum Soup

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum kung.

Tom Yum Kung is a traditional Thai soup dish that originated in Thailand and is believed to have been developed over a thousand years ago. The dish is made with a mixture of ingredients such as lemongrass, kaffir lime leaves, galangal, fish sauce, lime juice, and chili peppers, among others. It has a unique flavor that is sour, spicy, and savory and is often served with shrimp or other seafood. The dish is considered a staple of Thai cuisine and is widely popular not only in Thailand but also in many other countries around the world. Today, Tom Yum Kung is one of the most well-known Thai dishes and is enjoyed by people from all walks of life.

Ingredients

• 2 liters of water
• 4 stalks of lemongrass
• 1 inch chunk of galangal
• 10 kaffir lime leaves
• 10 Thai chilies
• 5 cloves of garlic
• ½ kilo shrimp
• 300 grams of oyster mushrooms
• 2 roma tomatoes
• 2 white onions (medium sized)
• 2 teaspoons of sugar
• 8 - 12 tablespoons of fish sauce (depending on your taste)
• 8 - 12 tablespoons of lime juice (10 - 15 limes) Handful of cilantro

Creamy tom yum version (Tom Yum is sometimes made with coconut milk. You can add a splash of coconut milk to the soup if you like, at the end.)

3 tablespoons canned Thai roasted chili sauce (nam prik pao)
10 tablespoons evaporated milk

Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

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Method

1. Pop the Heads. As mentioned, whole shrimp with heads is a very important ingredient, because you need to make “shrimp oil” to achieve the right flavor. The oil is made from sauteeing shrimp heads in oil, to release the shrimp flavor into the oil. Pull the heads off the shrimp and place them in a wok or large skillet.
2. Sizzle. Add the oil to the skillet. Add a good pinch of salt. Sauté the shrimp heads in the oil, cooking until they are red and crispy, and the oil is red as well.
3. Smash. Trim the lemongrass stalks and galangal. Use a meat mallet or the side of a knife to smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. This helps release their flavors into the broth.
4. Simmer. Place the aromatics in a medium soup pot and add water. Simmer for 5-10 minutes, until the broth smells fresh and fragrant.
5. Shrimp It Up. Stir in the mushrooms, shrimp, and fish sauce. Simmer just long enough for the shrimp to cook.
6. Shrimp Oil. Stir in the shrimp oil and lime juice. Then throw the heads away.

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