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
Total time: 5 min
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

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Difficulty

Easy 👌

Preparation

5 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

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

Cup fresh lime juice, or to taste

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

Cup evaporated milk, whole milk, or half-n-half

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.

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

Ingredients

Step 1/ 2

Step 2/ 2

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