Creamy Tom Yum Soup (Thai Soup)

Name: Tom Yum Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 10 pieces galangal (cut into thin rounds); 6 kaffir lime leaves; 350 grams of medium sized shrimp; 4 cups of water; 2 stalk lemongrass; 1/2 cup of evaporated milk; 4 cups of oyster mushroom; 1/4 cup of Thai chili pepper paste; 3 tablespoons of fish sauce; 1/4 cup of lime juice; 1 teaspoon of cilantro (coriander)

This Tom Yum Soup with shrimp brings the flavors of Asian cuisine to your table. This gluten-free and healthy soup will be addictive with its rich flavor.

Asian Cuisine

October 25, 2021

Difficulty Medium

Servings 4 people

Preparation 15 mins

Cooking 30 mins

Total 45 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

350 grams of medium sized shrimp
4 cups of water
2 stalk lemongrass
1/2 cup of evaporated milk
4 cups of oyster mushroom
1/4 cup of Thai chili pepper paste
3 tablespoons of fish sauce
1/4 cup of lime juice
1 teaspoon of cilantro (coriander)
10 pieces galangal (cut into thin rounds)
6 kaffir lime leaves

Directions

Rinse the shrimp well before peeling and deveining. Add heads and shells to a stock pot and place over medium-high heat.
Sauté shrimp shells until they start to smell like shrimp and whatever sticks to the bottom of the pot starts to slightly brown.
Add water and scrape off the browned bits stuck to the pot. Simmer for 15 to 20 minutes and use a slotted spoon to remove the shells from the pot, making sure to drain as much of the liquid as possible.
Now smash the lemongrass before cutting it into chunks, roughly tear the kaffir lime leaves, and pound the chilies into a paste in a mortar and pestle or finely chop.
Bring the previously made stock to a simmer and add in the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for about 5 minutes and remove the herbs.
Add in the evaporated milk and bring the mixture to a boil. Add mushrooms and cook them for approximately 1-2 minutes.
Then add in chili paste and fish sauce, and stir to dissolve. Add shrimp meat and cook for about 30 seconds until just done.
Turn the heat off and leave the soup alone to cool down slightly, so it's no longer simmering or boiling (it should only take a couple of minutes).
Stir in lime juice and sawtooth coriander or cilantro. Taste test, adjust seasoning as required, and enjoy your homemade creamy tom yum soup alone or as a side in a bigger meal.

Nutrition Facts

Serving Size 1 Tom Yum Soup

Serves 4

Amount Per Serving

Calories186.26

% Daily Value*

Protein 15.82 g31.6%

Total Fat 6.11 g7.8%

Cholesterol 105.63 mg35.2%

Sodium 1624 mg70.6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

There are two types of Tom Yum Soup: Clear Tom Yum Soup and Creamy Tom Yum Soup. This tom yum soup recipe makes the creamy version, which is just clear tom yum soup with evaporated milk and Thai Chili Paste added to it.
Thai tom yum soup is best made with whole shrimp that you peel and devein yourself, but frozen peeled shrimp can also be used. Just substitute frozen shrimp for whole shrimp and use 1.5 teaspoons of shrimp paste to make the broth.
Use large shrimp. Large shrimp are harder to overcook so they stay nice and juicy.
Prepare the lemongrass by cutting it in half and peeling the outer green shell. This will reveal the soft white bottom half of the lemongrass, which is the part you're going to use. If you can't find the whole lemongrass, use a tablespoon or so of lemongrass paste instead.
This homemade creamy tom yum soup recipe calls for galangal, which is a root resembling ginger with a sourer, more peppery flavor. It can be substituted with a combination of ginger and a dash of black pepper.
Fresh kaffir lime leaves really go a long way in making this Thai soup taste just like the restaurant version. They add a beautiful earthy citrus flavor and can be found at both large grocery stores and specialty Asian stores. If fresh leaves are not available, use dried leaves instead.
Thai roasted Chili Paste can be found at Thai grocery stores. If you can’t find it, a combination of some other Asian Chili Paste and chili oil will give you a similar flavor and effect.
If not making your own shrimp stock, you can just use three and a half cups of unsalted chicken stock for this Thai soup recipe.
Get all the chili bits into your pot by rinsing the mortar with stock after pounding the chilies.
Herbs like lemongrass, galangal, and kaffir lime leaves are not meant to be eaten and should ideally be removed. If you leave some on the soup as a garnish, make sure to tell any guests not to eat them.
Leftover Thai soup can be stored for up to two days in the fridge and can also be frozen. To reheat, microwave without shrimp to avoid accidentally overcooking it.
Use this recipe to make vegetarian tom yum soup by using vegan shrimp, fish sauce, and evaporated milk instead. You can also substitute shrimp with tofu or tempeh.
This recipe can also be used to make the chicken tom yam soup recipe if shrimp isn't available or you would like to try something a little different.

Rate This Recipe

Tom Yum Soup is a Thai dish. Shrimp, thai pepper, lemongrass and fish sauce are the main ingredients in this recipe, which is a combination of spicy and sour flavors.

A traditional recipe, this soup is surprisingly easy to make. It is low calorie and healthy. It can also be prepared as vegetarian or vegan. It pairs perfectly with rice and curry dishes in Asian cuisine. If you like trying Asian recipes, try our Thai Tom Yum Soup recipe now. Bon Appetit.

Equipment for this recipe

Measuring Cup

Cutting Board

Chef Knife

Wooden Spoon

What is Tom Yum Soup?

Tom Yum is a type of hot and sour Thai soup that is usually made with shrimp or prawn but can also be made with chicken, tofu, or tempeh. Common tom yum soup ingredients include broth, lemongrass, galangal, kaffir lime leaves, Thai chilies, evaporated milk, mushrooms, and fish sauce.

What are the Differences Between Tom Yum and Tom Kha?

Tom Yum and Tom Kha are two incredibly similar Thai soups with the same broth flavor base. Their main difference lies in the fact that Tom Yum is made with just shrimp, lemongrass, galangal, kaffir lime leaves, Thai chilies, Asian mushrooms, fish sauce, lime juice, and cilantro, while Tom Kha is a tom yum soup with coconut milk and chili paste added to it.

How To Make Tom Yum Soup Recipe Vegan?

To make the Tom Yum Soup recipe vegan; Use tofu instead of shrimp. Replace the fish sauce with soy sauce. Opt for vegetable broth instead of chicken or broth.

What to Serve with Tom Yum Soup?

This homemade creamy tom yum soup is best served with grilled meats, salad, fish cakes, cooked vegetables, etc., as a side dish. You can also eat it poured over some jasmine rice or add the rice directly to your soup bowl.

Here are some our delicious recipes that you can serve with Tom Yum Soup:

How to Store Tom Yum Soup?

Homemade Tom Yum Soup can be refrigerated for 2-3 days in an airtight container.

Can Tom Yum Soup Be Frozen? Yes. Tom Yum Soup does not contain dairy products. Therefore, it can be frozen. However, ingredients such as tomatoes and mushrooms may deteriorate when it is frozen. Allow the soup to cool completely to freeze it. Then place it in a freezer bag or container. You can freeze it for up to 3 months. When you want to eat it, put it in the refrigerator to thaw the night before.

Can Tom Yum Soup Be Reheated? This Thai-style soup can be reheated. You can use a stove or microwave oven for this. Remove the shrimp before heating the soup. Heat in a saucepan over low-medium heat. Stir from time to time and add the shrimps after they are well heated and serve after cooking for a while. If using a microwave, cook the shrimp-free soup for 1 minute. Stir the soup, add the shrimp and heat for another 30 seconds. Then serve it.

Recipe byPetite Gourmets