Tom Yum is a type of hot and sour Thai soup. It's flavored with spices and herbs, like lemongrass, galangal and kaffir lime leaves and seasoned with lime juice, fish sauce and Thai chillies. There are many different types of Tom Yum soup - but this creamy Tom Yum Soup is my favorite. Every time I make it, it reminds me of my mom's recipe that we used to make at her restaurant.
NOTE:
I usually leave the shrimp heads on for extra flavor.
INGREDIENTS
1 pound shrimp, peeled, deveined but leave head on
1/4 pound white mushroom, cut into 4
2 tablespoon Thai chili paste (nam prik pao)
2 stalks lemongrass, cut into 1" lengths
8 Thai chillies, bruised
2 shallots, chopped
4 kaffir lime leaves, torn
2 cup water
1/2 cup coconut milk
1/2 teaspoon salt
4 tablespoon fish sauce
6 tablespoon lime juice
handful of cilantro leaves
DIRECTIONS
In a pot add water, lemongrass, galangal, kaffir lime leaves, chilies, chili paste and salt. Bring to a boil.
Add shrimp and simmer until the change color, about 30 seconds. Then add mushroom and simmer another 2 minutes.
Add coconut milk and bring to boil. Turn off the heat.
Seasoning with fish sauce and lime juice and garnish with fresh cilantro leaves.
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