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Creamy Tom Yum Soup with Prawns and Mushrooms Recipe

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4.4 from 12 reviews

Tom Yum Soup is a classic Thai hot and sour soup known for its fragrant broth infused with lemongrass, kaffir lime leaves, galangal, and fresh chilies. This recipe offers two versions: a clear, flavorful broth and a creamy variation with evaporated milk or coconut milk for added richness. Perfectly balanced with fish sauce, lime juice, and fresh herbs, this soup is a vibrant and refreshing starter or light meal.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Seafood and Broth

  • 300g / 10oz whole prawns / shrimp (with heads and shells on)
  • 3 cups (750 ml) water
  • 1/2 cup (125 ml) chicken stock/broth (low sodium)

Herbs and Aromatics

  • 2 stalks of lemongrass (outer layers peeled)
  • 1.5 cm (3/5 inch) piece of galangal (cut into 4 slices)
  • 5 kaffir lime leaves (torn roughly)
  • 2 Thai or birdseye chilies
  • 3 garlic cloves

Vegetables

  • 120g / 4oz oyster mushrooms
  • 1 roma tomato (cut into wedges)
  • 1/2 white onion (medium sized, cut into 1 cm thick wedges)

Seasonings

  • 1 tsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)

Additional

  • 1/3 cup (75 ml) evaporated milk (optional, for creamy version)
  • Coriander/cilantro (for garnish)

Instructions

  1. Prepare Broth: Peel the prawns and place the heads and shells into a pot, reserving the prawn meat for later. This will form the base flavor of your broth.
  2. Release Aromatics: Use a meat mallet or another tool to gently bash the garlic, chilies, and lemongrass to release their essential oils and aromas. Add these directly into the pot with the prawn shells.
  3. Add Kaffir Lime Leaves and Galangal: Crush the kaffir lime leaves by hand to release their citrus fragrance and add them to the pot along with the galangal slices.
  4. Simmer Broth: Pour in the chicken stock and water, then bring the mixture to a simmer over high heat. Cover the pot, reduce the heat to medium, and let it simmer gently for 10 minutes to extract all flavors.
  5. Strain Broth: Strain the broth through a fine sieve to remove the prawn shells and aromatics, then return the clear broth to the pot and keep it on low heat.
  6. Cook Vegetables: Add the sliced onions and oyster mushrooms to the broth and simmer for 3 minutes. Then add the tomato wedges and simmer for an additional minute.
  7. Add Prawns: Introduce the reserved prawn meat to the broth and simmer for 2 minutes or until the prawns just turn pink and are cooked through.
  8. Season Soup: Stir in sugar and fish sauce, letting the broth simmer for 1 minute to combine the flavors.
  9. Add Lime Juice and Adjust Taste: Remove the pot from heat, add lime juice, and taste the soup. Adjust the seasoning by adding more sugar, fish sauce, or lime juice as preferred to balance sweetness, saltiness, and sourness.
  10. Serve: Ladle the soup into bowls, garnishing with fresh coriander and additional fresh chili if desired for an authentic, vibrant presentation.
  11. Creamy Tom Yum Variation: When adding the sugar in step 8, also stir in the Thai roasted chili paste (Nam Prik Pa) and evaporated milk for a creamy, rich version of the soup. Continue with the remaining steps as outlined.
  12. Bonus Tom Kha Variation: For a classic Tom Kha, substitute coconut milk for evaporated milk in the creamy version for a more authentic Thai coconut soup experience.

Notes

  • Use fresh prawns with heads and shells to maximize flavor in the broth.
  • Peeling outer lemongrass layers helps release more aroma into the soup.
  • Galangal differs from ginger and is essential for authentic Tom Yum flavor.
  • Kaffir lime leaves add distinct citrus notes; tear them to release oils.
  • Adjust the number of chilies according to your spice preference.
  • Nam Prik Pa is a Thai roasted chili paste that adds depth and heat.
  • Evaporated milk provides creaminess without overpowering the soup's sour notes.
  • This soup can be adjusted for dietary preferences by controlling sodium and sugar levels.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://avascooking.com/creamy-tom-yum-soup-with-prawns-and-mushrooms-recipe/