Creamy Tom Yum Goong ต้มยำกุ้งนำ้ข้น

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Creamy Tom Yum Goong has become very popular in Thailand in the past several years. It’s the richer, more voluptuous sister of the classic “clear broth” tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!

When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue the most delicious, soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer.

Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum.


INGREDIENTS

Serves 4

  • 350g medium sized shrimp, shell-on, head-on if possible
  • 4 cups water (or use 3 1/2 cups unsalted chicken stock if not using shell on shrimp)
  • 2 stalks lemongrass, bottom half only (see note)
  • 10 pc galangal, cut into thin rounds
  • 6 kaffir lime leaves
  • Thai chilies, to taste
  • ½ cup evaporated milk
  • 3-4 cups oyster mushrooms, straw mushrooms, or another Asian mushroom
  • ¼  cup Thai chili paste (nam prik pao)
  • 3 Tbsp fish sauce
  • ¼ cup lime juice
  • A big handful of chopped sawtooth coriander (culantro) or cilantro
  • Jasmine rice for serving

Note: I save the top half of lemongrass to use in stock or tea, but if you don’t want to save it for anything, you can just throw them into the soup.




INSTRUCTIONS

Rinse shrimp well, then peel and devein them (see video for a cool deveining trick!) and place all heads and shells into a stock pot. Put the pot over medium high heat and saute the shrimp shells until stuff that sticks to the pot starts to brown slightly. It should smell like shrimp on the grill!

Add water, scrape off the browned bits that are stuck to the pot, and simmer for 15-20 minutes. Then, use a slotted skimmer to remove the shells, making sure to drain off as much of the liquid as you can.

If using chicken stock, start from here:

Smash lemongrass and cut into chunks. Roughly tear the kaffir lime leaves. Finely chop the chilies or pound in a mortar and pestle into a paste.

Bring the stock to a simmer, then add lemongrass, galangal, kaffir lime leaves and chilies (if you pounded the chilies, rinse the mortar with some of the stock to make sure you get all the chili bits into the pot). Simmer for 5 minutes. Note: The herbs are not meant to be eaten, so at this point you can either fish them out, but I like to leave some in there for garnish. Just be sure to tell your guests not to eat them!

Add evaporated milk and bring to boil. Add mushrooms and cook for 1-2 minutes or until mushrooms are done.

Add chili paste and fish sauce, and stir to dissolve the chili paste. Add shrimp meat and cook just until done, 30 seconds or so.

Turn off the heat and let the soup cool down slightly, just for a minute, so it is not simmering or boiling. Add lime juice while stirring.

Stir in sawtooth coriander or cilantro, then taste and adjust seasoning as needed.

To serve, you can pour the soup over rice, add rice to the soup bowl, or have the soup on the side as part of a bigger meal. Enjoy!

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