Creamy Tom Yum Goong (Tom Yum Goong Namkon)
ID: ea5cf506...
A rich, creamy, and flavorful Thai hot and sour soup with shrimp (Tom Yum Goong Namkon). This version features a luscious, thick broth enhanced with evaporated milk and Thai chili paste for a bold, voluptuous flavor profile.
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🍳 Cooking Flow
Sauté shrimp heads and shells, add water, and simmer for 15-20 minutes to make a flavorful shrimp stock, then strain. → Infuse the strained stock with lemongrass, galangal, kaffir lime leaves, and chilies for 5 minutes. → Pour in evaporated milk, add the mushrooms, and cook for 1 minute. → Season with fish sauce and Thai chili paste, then add the peeled shrimp and cook for 30 seconds before turning off the heat. → Stir in the fresh lime juice (off-heat) and garnish with sawtooth coriander.
Cooking Steps
Brief Cooking Order
Sauté shrimp heads and shells, add water, and simmer for 15-20 minutes to make a flavorful shrimp stock, then strain. → Infuse the strained stock with lemongrass, galangal, kaffir lime leaves, and chilies for 5 minutes. → Pour in evaporated milk, add the mushrooms, and cook for 1 minute. → Season with fish sauce and Thai chili paste, then add the peeled shrimp and cook for 30 seconds before turning off the heat. → Stir in the fresh lime juice (off-heat) and garnish with sawtooth coriander.
Introduction
A rich, creamy, and flavorful Thai hot and sour soup with shrimp (Tom Yum Goong Namkon). This version features a luscious, thick broth enhanced with evaporated milk and Thai chili paste for a bold, voluptuous flavor profile.
Step 1
Prepare the shrimp. Twist and pull off the heads, saving them along with the peeled shells in a separate bowl for the stock. Devein the shrimp using a toothpick inserted under the vein at the second joint, then pull it straight out.
Step 2
Sauté the shrimp heads and shells in a pot over medium heat, crushing them slightly with a wooden spoon to release the flavorful orange tomalley. Sauté until toasted and lightly caramelized at the bottom.
Step 3
Pour 4 cups of water into the pot to deglaze, scraping up all the browned bits from the bottom. Bring to a simmer and let it cook for 15 to 20 minutes to develop the shrimp stock.
Step 4
While the stock simmers, prepare the herbs. Slice the bottom half of the lemongrass stalks and bruise them. Slice the galangal, tear the kaffir lime leaves to release their aroma, and lightly crush the Thai chilies in a mortar.
Step 5
Once the stock is ready, strain out and discard the shrimp heads and shells.
Ingredients List
Important Notes
Using head-on, shell-on shrimp is crucial for this recipe. The shrimp tomalley inside the heads provides the signature rich, savory depth and beautiful natural orange color to the tom yum broth.
Always add the lime juice off-heat at the very end. Boiling lime juice can cause it to lose its fresh, vibrant sourness and turn bitter, and it can also cause the dairy to curdle aggressively.
If sawtooth coriander is unavailable, regular cilantro/coriander is an excellent substitute.
If you cannot find fresh galangal, lemongrass, or kaffir lime leaves, look for them in the freezer section of your local Asian market, as frozen herbs retain their flavor remarkably well.
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