Tom Yum Goong (Creamy Thai Shrimp Soup)

Name: Tom Yum Goong (Creamy Thai Shrimp Soup)
Ingredients: 2 1/2 cups water (about 600 ml); 3 tablespoons sliced galangal; 2-3 stalks lemongrass; 1/2 cup shrimp heads and shells (about 50 grams); 1/2 cup sliced straw mushrooms (about 50 grams); 4-5 red bird’s eye chilies, lightly crushed; 1-2 tablespoons Thai chili paste (nam prik pao); 4 tablespoons fish sauce; 3 large shrimp; 1/2 cup evaporated milk (about 120 ml); 4-5 kaffir lime leaves; 2 tablespoons lime juice; 2 tablespoons chopped cilantro

monthika @cook_5616973

Tom Yum Goong (Creamy Thai Shrimp Soup)

monthika @cook_5616973

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Ingredients

2 1/2 cupswater (about 600 ml)
3 tablespoonssliced galangal
2-3 stalkslemongrass
1/2 cupshrimp heads and shells (about 50 grams)
1/2 cupsliced straw mushrooms (about 50 grams)
4-5red bird’s eye chilies, lightly crushed
1-2 tablespoonsThai chili paste (nam prik pao)
4 tablespoonsfish sauce
3large shrimp
1/2 cupevaporated milk (about 120 ml)
4-5kaffir lime leaves
2 tablespoonslime juice
2 tablespoonschopped cilantro

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Steps

1

Bring the water to a boil in a pot. Add the sliced galangal and lightly crushed lemongrass. Once boiling, add the straw mushrooms and shrimp heads and shells for flavor and richness. Reduce to medium heat and simmer until the broth is fragrant and boiling again.
2

Add the crushed chilies, Thai chili paste, and fish sauce. Stir until well combined. When it comes to a boil again, add the shrimp and cook just until they turn pink. Pour in the evaporated milk and heat until it just starts to boil again. Tear the kaffir lime leaves and add them to the pot. Turn off the heat and stir in the lime juice.
3

Ladle into bowls and serve hot.