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Tom Yum Soup (Tom Yum Goong Nam Khon)
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Description
This Tom Yum soup offers a wonderful balance of creamy and spicy thanks to the coconut milk and the birds eye chilies. A must-try if you’re a soup lover like me! Though the flavours are complex, making this one is super easy.
Ingredients
- 4 cups Water
- 2 cups Coconut Milk
- 2 Tablespoons Tom Yum Paste
- 1 Lime, Juiced
- 3 cloves Garlic
- 4 Kaffir Lime Leaves
- 2 1-inch Pieces Of Galangal
- 1 stalk Lemongrass, Cut Into 1-inch Pieces
- 4 Birds Eye Chilies, Sliced (rid Of Stem)
- 4 Tablespoons Fish Sauce
- 1 Tablespoon Sugar
- ½ White Onion, Cut Into Wedges
- 1 cup King Oyster Mushrooms Or Oyster Mushrooms, Sliced
- 2 Roma Tomatoes, Diced
- 1 cup Shrimp, Peeled And Deveined
- 1 Handful Of Cilantro Or Flat-leaf Parsley
Preparation
Fill a medium-sized pot with water, torn kaffir lime leaves, lemongrass, galangal, whole garlic cloves, and sliced chilies. Cover, and bring to a boil. Allow to boil for approximately 5 minutes, and add tom yum paste and coconut milk. Boil for another 5 minutes.
Bring heat down to medium-low, and add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes. During the last 5 minutes of simmering, add cilantro or flat-leaf parsley, and lime juice. These are added at the last minute because the flavours are a lot more fresh that way.
Note: Traditionally, Tom Yum Soup is eaten with another Thai dish, or served on top of rice. It can definitely be enjoyed on it’s own as a hearty bowl of soup, though.
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Janet Martin on 6.26.2015
Recipe looks delicious, but if it has coconut milk, most restaurant menus identify it as Tom Kai. I was so sure of that, I did an online recipe check and found the latter soup in clear forms–meaning that all the differences are as clear as mud. in any case, I like the coconut milk versions a lot, and agree with your blog post about the “3 essential ingredients:” kaffir lime leaves, lemon grass and galangal–although I’ve been known to use ordinary ginger instead. I would further add cilantro to that list, as flat leaved parsley has very little beyond a slightly peppery flavor, IMO, and although some folks don’t care for cilantro (I am one of those with a genetic predisposition to find it tasting “soapy,” I have come to love it)–it has a unique and quite wonderful taste.