Creamy Tom Yum Soup Recipe

I absolutely love this recipe because it brings the vibrant, exotic flavors of Thailand right into my kitchen with minimal fuss, making me feel like a culinary world traveler. The balance of creamy coconut milk, zesty lime, and aromatic lemongrass creates a comforting yet adventurous dish that’s perfect for impressing friends or simply treating myself after a long day.

I enjoy melding true flavors and rich textures together in my cooking. The Tom Yum Soup I make combines Thai red curry paste, coconut milk, and fragrant lemongrass; and is packed with shrimp and mushrooms.

I like to think of it as a more comforting bowl of soup, and it offers a balance of sour and savory flavors.

Ingredients

Thai Red Curry Paste:
Adds piquancy and profundity; full of olfactory delights.

Coconut Milk:
Smooth consistency; delivers nutritious lipids and a subtle sweetness.

Lemongrass:
Lemony and fresh; suffuses the broth with a citrusy aroma.

Kaffir Lime Leaves:
Gives a one-of-a-kind citrus fragrance; key for real flavor.

Shrimp:
Source of ample, pale protein; a tender and delectable soup ingredient.

Fish Sauce:
Contains umami; contributes depth and savory notes.

Lime Juice:
Zesty and sharp; counterbalances weighty and piquant tastes.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 2 tablespoons Thai red curry paste
• 4 cups chicken broth
• 2 cups coconut milk
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 4 kaffir lime leaves, torn into halves
• 1 pound shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 3 tablespoons lime juice
• 1 tablespoon chili paste (optional, for extra heat)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the Thai red curry paste and cook for about 1 minute, stirring constantly, until it gives off a fragrance.

2. Add the chicken broth and bring to a gentle simmer.

3. Combine the coconut milk, lemongrass, and kaffir lime leaves in the pot. Infuse the flavors by simmering for about 10 minutes.

4. Using a slotted spoon, remove the lemongrass and kaffir lime leaves from the pot and discard them.

5. Combine the shrimp, mushrooms, and cherry tomatoes with the soup. Simmer for approximately 5 minutes, or until the shrimp are pink and cooked through.

6. Combine the fish sauce and sugar into the soup; then taste it. Does it need more seasoning?

7. Add the lime juice and, if using, the chili paste for additional heat. Stir well to combine all the flavors.

8. Take the pot off the heat and allow it to cool to a slight degree.

9. Hot bowls of soup should be served to guests, who will then garnish them with fresh cilantro.

10. If you desire an extra burst of citrus flavor, you can offer lime wedges on the side. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Slotted spoon
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Ladle
9. Bowls for serving

FAQ

• Can I use a different protein instead of shrimp?Indeed, you can use chicken, tofu, or fish instead of shrimp. Simply alter the cooking time to make sure whatever protein you use is fully cooked.
• What can I use if I can’t find kaffir lime leaves?If you cannot find kaffir lime leaves, you can substitute with lime zest, though the flavor will not be exactly the same.
• How do I prepare lemongrass for the soup?Lemongrass stalks, cut into 2-inch sections and smashed (that is, beaten or whacked) to release their essential oils, make for a much more fragrant soup. This is key when working with ultra-simple, light broths.
• Is there a non-dairy alternative to coconut milk?The traditional ingredient for this rich soup is coconut milk, but you could substitute that with almond milk or cashew cream. The flavor would be slightly different, but the main difference would be that the soup wouldn’t be nearly as creamy.
• Can this soup be made vegetarian?Indeed, you can prepare a vegetarian version by substituting vegetable broth for the chicken broth, omitting the shrimp, and adding either tofu or additional vegetables.
• How spicy is this soup?How spicy the dish is depends on how much Thai red curry paste and optional chili paste you use. Adjust these to your taste preference.

Substitutions and Variations

You can use a mixture of red chili flakes and some curry powder to replace the Thai red curry paste in the recipe, although you won’t match the flavor exactly.
In place of coconut milk, if you want to use a lighter substitute, you could use 2 cups of evaporated milk or half-and-half. However, this will alter the creamy texture and flavor of the formulation a bit.
If it’s impossible to locate lemongrass, a teaspoon of lemon zest will provide a similar flavor to use in its place.
To replicate the aromatic quality of kaffir lime leaves, substitute with a combination of lime zest and bay leaves.
When you’re out of fish sauce, you can substitute soy sauce instead, but the flavor profile will be closer to that of sauce in general than of fish sauce in particular, and it will be less authentically Thai.

Pro Tips

1. Maximize Flavor with Fresh Ingredients Use fresh lemongrass and kaffir lime leaves whenever possible, as they provide a more vibrant and authentic flavor compared to dried alternatives.

2. Cook Curry Paste Thoroughly When adding the Thai red curry paste, allow it to fry in the oil until it slightly splits and releases a rich aroma. This step ensures the curry paste is well-cooked and releases its full flavor.

3. Enhance Shrimp Texture and Flavor Marinate the shrimp lightly with a bit of lime juice and fish sauce for about 10 minutes before adding them to the soup. This adds extra depth of flavor and tenderizes the shrimp.

4. Balance the Heat If using chili paste, add it incrementally and taste as you go. This allows you to control the spice level to your preference, ensuring it doesn’t overpower the other flavors.

5. Finish with Fresh Herbs Last Add the chopped cilantro just before serving to preserve its fresh flavor and vibrant color. Heat can dull the freshness, so adding it at the end enhances the overall presentation and taste.