Tom Yum Goong (Creamy Thai Shrimp Soup)

Name: Tom Yum Goong (Creamy Thai Shrimp Soup)
Yield: Serves 2 servings
Ingredients: 1 cup water (240 ml); 2-3 river prawns or large shrimp; 1/2 cup shrimp heads (about 60 ml); 4-5 kaffir lime leaves; 4-5 slices galangal; 3-4 stalks lemongrass; 4-5 Thai red chilies; 1 cup king oyster mushrooms (about 100 grams); 3 tablespoons Thai chili paste (nam prik pao) (about 45 ml); 1/2 cup evaporated milk (120 ml); 1/2 cup coconut milk (120 ml); 4 tablespoons fish sauce (60 ml); 5 tablespoons lime juice (75 ml); Culantro (for garnish); Cilantro (for garnish)

Natthayapat Hongwichulada @cook_10084887

Bangkok,Thailand

Let's make this together!

Natthayapat Hongwichulada @cook_10084887

Bangkok,Thailand

Let's make this together!

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Ingredients

Serves 2 servings

1 cupwater (240 ml)
2-3river prawns or large shrimp
1/2 cupshrimp heads (about 60 ml)
4-5kaffir lime leaves
4-5 slicesgalangal
3-4 stalkslemongrass
4-5Thai red chilies
1 cupking oyster mushrooms (about 100 grams)
3 tablespoonsThai chili paste (nam prik pao) (about 45 ml)
1/2 cupevaporated milk (120 ml)
1/2 cupcoconut milk (120 ml)
4 tablespoonsfish sauce (60 ml)
5 tablespoonslime juice (75 ml)
Culantro (for garnish)
Cilantro (for garnish)

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Steps

1

Make the shrimp stock: In a pot, combine the water, shrimp heads, galangal, and lemongrass. Bring to a boil, then strain to keep only the stock.
2

Return the stock to the pot. Add the king oyster mushrooms and river prawns (cut along the back and remove the black vein).
3

When the shrimp start to turn pink, add the evaporated milk, coconut milk, Thai chili paste, and lightly crushed Thai red chilies. Bring to a boil, then add kaffir lime leaves and culantro. Turn off the heat.
4

Season with fish sauce and lime juice. Add more chilies if you want it spicier.
5

Garnish with culantro and cilantro before serving.