CREAMY TOM YUM GOONG – Thai Hot and Sour Soup
The creamy tom yum goong is a popular soup in Thailand with bold flavors and very addictive. It is a quick and easy recipe. There are two types of Tom Yum Koong. One is a classic clear broth and the other one is creamy broth which is made with clear version with the addition of evaporated milk. I’ve tried the soup with coconut milk and evaporated milk to compare the taste. I like it with evaporated better. It’s still creamy but lighter taste. Coconut milk is good but it changes the taste of the soup a little bit. Tom yum soup can be made with squid, clams, chicken and pork. You can make restaurant-quality right at home!
Recipe serves 2
10 Extra large shrimp-peeled
Soup base:
3 1/2 Cups shrimp broth, unsalted chicken broth or water
2 Tbsp Thai chili paste (nam prik pao)
1/2 Cup evaporated milk
5 Thin slices galangal
4 Kaffir lime leaves
1 Stalk lemon grass
Sugar to taste
Chilies to taste
Soup add ins:
1 1/2-2 Cups mushrooms-sliced
1/3 Cup red bell peppers
1/3 Cup onion-chopped
3 Tbsp fish sauce
3 Tbsp fresh lime juice
Chopped cilantro for garnishing
Note: when you add the shrimp to the soup let cook only about 40 seconds and turn off the heat. While you taste and adjust the broth the shrimp continues to cook. Don’t over cook. It gets dry and chewy.
Clear broth Tom yum soup recipe