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Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

Leela Punyaratabandhu

[Photograph: Leela Punyaratabandhu]

Yield:Serves 2Active time:10 minutesTotal time:15 minutesRated: 4.5

This recipe appears in:

My Thai: Creamy Tom Yam Kung

This creamy version of Tom Yam Kung is hearty enough to serve as a stand­alone soup course or, as the Thais do it, a main course to be eaten withrice.

Note: kaffir lime leaves, galangal, and nam prik pao (chili jam) can be found at any Asian supermarket specializing in Southeast Asian ingredients.

Serious Eats Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp) Reading Options: Cooking ModeText Only

Ingredients

2 cups low­sodium homemade or canned chicken or pork broth6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised (see note above)7 to 8 slices lemongrass, approximately 1/8­inch thick (see note above)7 to 8 very thin slices fresh galangal (see note above)

6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well­drained canned straw mushrooms), cut into bite­size pieces2 tablespoons Nam Prik Pao (see note above)1/4 cup fresh lime juice, or to taste1/4 cup fish sauce, or to taste4 to 5 fresh red bird’s eye chilies, crushed1 pound jumbo shrimp, peeled with the head and tail sections intact1 cup evaporated milk, whole milk, or half­n­half1/4 cup lightly­packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)

Directions

1. 1.

In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering.Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature. Add the mushrooms and stir in the NamPrik Pao. Add fish sauce, followed by crushed chilies.

2. 2.

As the broth is gently simmering, lower the shrimp into it. Turn up the heat a bit to keep the broth at a steady simmer. Cook, stirringoccasionally, until shrimp have firmed up slightly, about 1 minute. Add milk, cook until simmering, and remoce from heat. Season soup withlime juice and fish sauce to taste. Stir in cilantro leaves and serve.

Feb 6, 2012 1:40PM

Leela Punyaratabandhu12x

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shrimpsoupThaiThom YumTom Yam

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