Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp

Name: Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 2 Low sodium chicken stock; 7 leaves kaffir lime leaves, torn into pieces; 7 slices lemongrass, approximately 1/8-inch thick; 8 slices thin slices fresh galangal; 28 g fresh button or oyster mushrooms,cut into bite-size; 2 tbsp Nam Prik Pao; 0.25 Cup fresh lime juice, or to taste; 0.25 Cup fish sauce, or to taste; 4 leaves red bird’s eye chilies, crushed; 500 g jumbo shrimp, peeled with the head and tail sec; 1 Cup evaporated milk, whole milk, or half-n-half; 0.25 cup lightly-packed cilantro leaves

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Kay

Community Member

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	Low sodium chicken stock
7 leaves	kaffir lime leaves, torn into pieces
7 slices	lemongrass, approximately 1/8-inch thick
8 slices	thin slices fresh galangal
28 g	fresh button or oyster mushrooms,cut into bite-size
2 tbsp	Nam Prik Pao
¼	Cup fresh lime juice, or to taste
¼	Cup fish sauce, or to taste
4 leaves	red bird’s eye chilies, crushed
500 g	jumbo shrimp, peeled with the head and tail sec
1	Cup evaporated milk, whole milk, or half-n-half
¼	cup lightly-packed cilantro leaves

Step 1/2
- 2 Low sodium chicken stock
- 7 leaves kaffir lime leaves, torn into pieces
- 7 slices lemongrass, approximately 1/8-inch thick
- 8 slices thin slices fresh galangal
- 28 g fresh button or oyster mushrooms,cut into bite-size
- 2 tbsp Nam Prik Pao
- ¼ Cup fish sauce, or to taste
- 4 leaves red bird’s eye chilies, crushed
In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering. Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature. Add the mushrooms and stir in the Nam Prik Pao. Add fish sauce, followed by crushed chilies.
Step 2/2
- ¼ Cup fresh lime juice, or to taste
- 500 g jumbo shrimp, peeled with the head and tail sec
- 1 Cup evaporated milk, whole milk, or half-n-half
- ¼ cup lightly-packed cilantro leaves
As the broth is gently simmering, lower the shrimp into it. Turn up the heat a bit to keep the broth at a steady simmer. Cook, stirring occasionally, until shrimp have firmed up slightly, about 1 minute. Add milk, cook until simmering, and remoce from heat. Season soup with lime juice and fish sauce to taste. Stir in cilantro leaves and serve.