Tom Yum Soup with Coconut Milk

Thailand’s most popular soup


Serves 2

3-4 cups chicken stock
1 stalk lemongrass, lower 1/3 finely minced           

3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12-14 medium or large raw shrimps, shelled
2 Tbsp. fish sauce
1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili
3 cloves garlic, minced
optional: a few cherry tomatoes

3 large handfuls fresh shiitake mushrooms, thinly sliced
1 green and/or red bell pepper, sliced
1/2 can coconut milk
1/3 cup fresh coriander, chopped roughly
Extra red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.) (Optional)
1 tsp. brown sugar, and a sqeeze of lime juice (Optional)


Pour stock into a deep pan and turn heat to medium-high.

Add prepared lemongrass to the pot and boil 5 to 6 minutes.

Reduce heat  to simmer then add garlic, chili, lime leaves, and mushrooms to broth and continue simmering for another 5 minutes.

Add shrimp, bell pepper, and cherry tomatoes (optional) and simmer for 5-6 minutes, or until shrimp are pink

Turn  heat to low and add 1/2 can coconut milk plus fish sauce.

Taste for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired.

If you prefer a sweeter taste add 1 tsp. brown sugar or if the soup tastes too salty, add a squeeze of lime juice.

For a creamier soup add more coconut milk

Transfer to warm serving bowls and sprinkle with fresh corriander


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{August 5, 2011} {Tags: }