Creamy Tom Yum Recipe

As I was concocting this Tom Yum soup, it felt like I was brewing a potion of comfort and warmth, each aromatic ingredient transforming my kitchen into a fragrant haven of tangy and spicy delight.

Tom Yum goong is the classic Thai soup that features shrimp, and it is often known as the national soup of Thailand. The flavors you get from the broth are unbeatable.

This broth is infused with the essential flavors of lemongrass, galangal, and kaffir lime leaves. This particular version may not be the “go-to” version for many because it uses coconut milk, rendering it “Creamy Tom Yum Soup”; however, it is a delicious alter-ego.

This recipe isn’t using the grab bag of goodness that is available in traditional broth-making. Using broth from a can/subscription service will work here, as will making broth from scratch.

If you are of the subscription camp, consider using a shrimp shell and head for the next broth you make.

Creamy Tom Yum Recipe Ingredients

• Chicken or Vegetable Broth: Rich in minerals and enhances soup’s umami flavor.
• Coconut Milk: Adds creaminess and a subtle sweetness to balance spicy notes.
• Lemongrass: Infuses a citrusy aroma, boosting the soup’s refreshing profile.
• Kaffir Lime Leaves: Provides an aromatic, zesty kick, essential in Tom Yum’s signature taste.
• Galangal/Ginger: Lends a warm, peppery pungency, aiding in digestive health.
• Thai Bird Chilies: Delivers intense heat, enhancing the soup’s spiciness.
• Shrimp: High in protein, it adds a juicy, oceanic flavor.
• Fish Sauce: Contributes a salty, savory depth typical in Southeast Asian cuisine.
• Lime Juice: Provides tangy sourness, brightening the soup’s overall taste.

Creamy Tom Yum Recipe Ingredient Quantities

• 2 cups chicken or vegetable broth
• 1 cup coconut milk
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 3-4 slices galangal or ginger
• 3-4 Thai bird chilies, smashed
• 200g (7oz) shrimp, peeled and deveined
• 150g (5.3oz) mushrooms, sliced
• 1 medium tomato, cut into wedges
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

How to Make this Creamy Tom Yum Recipe

1. In a vessel, mix the chicken or vegetable stock and coconut milk, and heat slowly, over medium heat, to a gentle simmer.

2. In a pot, combine lemongrass, kaffir lime leaves, and galangal or ginger. Allow them to steep for 5-10 minutes.

3. Incorporate the smashed Thai bird chilies into the pot and mix.

4. Put the shrimp and mushrooms into the broth that is now simmering. Allow to cook for 3 to 4 minutes or until the shrimp have changed color to pink and look done.

5. Introduce the tomato wedges and don’t change a thing for 1 to 2 more minutes, until the tomatoes have tendered just a little. We’re not looking for mushy tomatoes here.

6. Blend the fish sauce, lime juice, and sugar into the mixture, adjusting to taste.

7. Take the soup off the heat. If you wish, discard the lemongrass, kaffir lime leaves, and galangal slices.

8. Spoon the Tom Yum into bowls.

9. Top with freshly chopped cilantro.

10. Hot soup is served with lime wedges on the side for squeezing into the soup.

Creamy Tom Yum Recipe Equipment Needed

1. Measuring cups
2. Knife
3. Cutting board
4. Saucepan or pot
5. Stirring spoon
6. Ladle
7. Bowls for serving
8. Spoons for serving

FAQ

• What can I use if I can’t find kaffir lime leaves?The unique fragrance of kaffir lime leaves is hard to replicate, but bay leaves with a bit of lime zest make a good substitute.
• Can I make this Tom Yum vegetarian?Definitely! Use vegetable stock and substitute shrimp with tofu or additional mushrooms, and you have a meatless version in which to indulge.
• Is it necessary to use galangal?If you can’t find galangal, fresh ginger is a suitable substitute, though the taste will differ slightly.
• How spicy is this dish?Spice levels depend on how many Thai bird chilies you use. Adjust the number of chilies to fit your desired level of heat.
• Can I use regular milk instead of coconut milk?For an authentic flavor and creamy texture, coconut milk is essential; if you’re looking for an alternative, using a creamy, dairy-free milk will yield a different (though still tasty) result.
• How long will leftovers last in the fridge?Leftovers should be kept in a sealed container in the fridge. They will be safe to eat for 2-3 days. When it comes time to devour those remnants, make sure to reheat them gently. If you don’t, you could risk ruining the dish’s creamy texture.
• Can I prepare this soup in advance?The soup tastes the best when it’s fresh, but you can concoct the broth ahead of time and toss in the shrimp and scallops when it’s time to reheat and serve.

Creamy Tom Yum Recipe Substitutions and Variations

1 cup coconut milk – Use 1 cup almond milk if you want a lighter version. Use 1 cup evaporated milk if you want a substitute that will give you the same creamy consistency without the coconut flavor.
1 stalk of lemongrass – Replace with 2 tablespoons of lemon zest and 1 tablespoon of minced ginger for a flavor profile that is still similar but much more convenient. This will impart a very comparable citrusy flavor and is the best substitute for lemongrass.
3-4 kaffir lime leaves – Replace with 1 teaspoon lime zest if you want to catch even a hint of the lime leaf aroma.
3-4 Thai bird chilies—Substitute with 1-2 serrano peppers or 1 jalapeño for a milder, yet similar, amount of heat.
200g (7oz) shrimp – Substitute with 200g (7oz) firm tofu or sliced chicken breast for a different protein source.

Pro Tips

1. Balance the Heat: If you prefer a milder soup, you can remove the seeds from the Thai bird chilies before smashing them. Alternatively, for more heat, you can add extra chilies or even a pinch of chili paste.