Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp) Recipe
[Photograph: Leela Punyaratabandhu]
This creamy version of Tom Yam Kung is hearty enough to serve as a stand-alone soup course or, as the Thais do it, a main course to be eaten with rice.
Note: kaffir lime leaves, galangal, and nam prik pao (chili jam) can be found at any Asian supermarket specializing in Southeast Asian ingredients.
Ingredients
- 2 cups low-sodium homemade or canned chicken or pork broth
- 6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised (see note)
- 7 to 8 slices lemongrass, approximately 1/8-inch thick (see note)
- 7 to 8 very thin slices fresh galangal (see note)
- 6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces
- 2 tablespoons Nam Prik Pao (see note)
- 1/4 cup fresh lime juice, or to taste
- 1/4 cup fish sauce, or to taste
- 4 to 5 fresh red bird’s eye chilies, crushed
- 1 pound jumbo shrimp, peeled with the head and tail sections intact
- 1 cup evaporated milk, whole milk, or half-n-half
- 1/4 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)
Directions
- 1.
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.
- 2.
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.
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