Creamy Tom Yum Goong (Thai shrimp soup)
A sour and spicy Thai soup with shrimp, mushrooms and aromatics, enriched with coconut milk. Makes 4 servings.
This creamy version of Tom Yum Goong combines the tartness of lime and the heat of chili with galangal, lemongrass and kaffir lime leaves. Coconut milk gives the soup body; lime juice is added at the end to preserve its freshness. The aromatics infuse the broth but are not eaten.
Method
- 01
Prepare the aromatics and finishing mixture
Lightly crush the garlic and chilies. Cut the lemongrass into pieces and prepare the galangal and kaffir lime leaves. In a bowl, combine the Thai chili paste, fish sauce, juice from the limes and 50 ml of coconut milk; set aside.
- 02
Infuse the broth
Add the chicken stock and the remaining 350 ml of coconut milk to a pot and bring to a boil. Add the garlic, chilies, lemongrass, galangal and kaffir lime leaves. Simmer gently for 5 minutes to infuse.
5 min - 03
Cook the mushrooms and shrimp
Add the mushrooms and cook for 2 minutes. Add the shrimp, bring the soup back to a boil and cook them for 1 minute, or until opaque and cooked through. Use a thermometer to check that the soup reaches 70 °C.
3 min - 04
Finish and serve
Take the pot off the heat. Stir in the reserved mixture and the sugar. Divide the soup among bowls and finish with the chopped fresh cilantro.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.