Creamy Tom Yum Goong has gained significant popularity in Thailand in recent years. This richer, more indulgent version of the classic clear broth tom yum goong has earned its place as the flavorful sister of the original. In this video, I’ll also walk you through the essential techniques and ingredients to create the best tom yum possible!
When it comes to Thai soups, tom yum reigns supreme as the most beloved—and many would argue, the most delicious. It’s also incredibly easy to make, making it a perfect weeknight meal. The herbs I used, like lemongrass, galangal, and kaffir lime leaves, can all be frozen, so you can conveniently toss them straight into the pot right from the freezer.
INGREDIENTS
- 350g medium-sized shrimp, shell-on and head-on if possible
- 4 cups water (or 3 ½ cups unsalted chicken stock if not using shell-on shrimp)
- 2 stalks lemongrass, bottom half only (see note)
- 10 slices 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 any other Asian mushrooms
- ¼ cup Thai chili paste (nam prik pao)
- 3 Tbsp fish sauce
- ¼ cup lime juice
- A generous handful of chopped sawtooth coriander (culantro) or cilantro
- Jasmine rice for serving
INSTRUCTIONS
- Rinse the shrimp, peel and devein them (check the video for an easy deveining trick!). Place all the shrimp heads and shells into a stockpot. Over medium-high heat, sauté the shrimp shells until they start to brown slightly, creating a nice aroma that resembles shrimp on the grill.
- Add water (or chicken stock), scraping the browned bits from the pot. Let it simmer for 15-20 minutes, then use a slotted spoon to remove the shells, ensuring you drain out as much liquid as possible.
- If using chicken stock, skip to this step: Smash the lemongrass and cut it into chunks. Roughly tear the kaffir lime leaves. Finely chop the chilies or, if preferred, pound them in a mortar and pestle to make a paste.
- Bring the stock to a simmer, then add lemongrass, galangal, kaffir lime leaves, and chilies (if you’ve pounded them, rinse the mortar with a little stock to incorporate all the chili bits). Let it simmer for 5 minutes. Note: These herbs aren’t meant to be eaten, so you can either remove them now or leave some in the soup for garnish (just remind your guests not to eat them!).
- Add evaporated milk and bring the soup to a boil. Add the mushrooms and cook for 1-2 minutes until tender.
- Stir in the chili paste and fish sauce, ensuring the chili paste dissolves. Add the shrimp and cook for just 30 seconds until done.
- Turn off the heat and let the soup cool for a minute to stop the boiling. Add lime juice while stirring.
- Stir in the chopped sawtooth coriander or cilantro, then taste and adjust the seasoning to your liking.
- To serve, pour the soup over rice, add rice directly to the soup bowl, or serve the soup on the side as part of a larger meal. Enjoy!
