Go Back

Thai Tom Yum Soup with Shrimp Creamy Style

A comforting and creamy twist on the classic Thai Tom Yum soup with fresh shrimp and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 350 g medium-sized shrimp, shell-on, head-on Opt for fresh shrimp for best flavor; frozen is acceptable.
  • 4 cups water or 3½ cups unsalted chicken stock
  • 2 stalks lemongrass, bottom half only Look for firm stalks with bright green color.
  • 10 slices galangal, cut into thin rounds
  • 6 pieces makrut lime leaves
  • 1-3 pieces Thai chilies, or to taste Adjust based on spice tolerance.
For the Creaminess and Flavor
  • ½ cup evaporated milk or full-fat coconut milk Coconut milk adds richness.
  • 3-4 cups oyster mushrooms or other Asian mushrooms Shiitake or enoki can also be used.
  • ¼ cup Thai chili paste (nam prik pao)
  • 3 Tbsp fish sauce Adds depth and umami.
  • ¼ cup lime juice
  • Chopped to taste sawtooth coriander or cilantro

Method
 

Preparation
  1. Rinse shrimp well and peel and devein them. Save all the shrimp heads and shells for the broth.
  2. In a stock pot, sauté shrimp heads and shells over medium-high heat for 2-3 minutes until they brown slightly.
Making the Stock
  1. Add water (or chicken stock) and scrape up any browned bits. Bring to a boil, lower the heat, and simmer for 5 minutes.
  2. Remove shells with a slotted skimmer, leaving just the broth.
Adding Aromatics
  1. Smash lemongrass and cut into chunks. Tear kaffir lime leaves and finely chop chilies.
Simmering Flavors
  1. Bring the stock to a gentle simmer and add lemongrass, galangal, lime leaves, and chilies. Simmer for another 5 minutes.
Combining Ingredients
  1. Stir in evaporated milk (or coconut milk), fish sauce, and Thai chili paste. Bring to a gentle boil while stirring.
  2. Add mushrooms and cook for 1-2 minutes until tender.
Finishing the Soup
  1. Toss in the shrimp and cook until pink and opaque, about 30 seconds to 1 minute.
  2. Turn off heat and stir in lime juice and chopped coriander/cilantro.
  3. Taste and adjust seasoning if necessary.
Serving
  1. Serve the soup over jasmine rice or alongside for a delightful meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Soup can be frozen but shrimp and mushrooms may not hold well.