Thai Tom Yum Soup (Creamy Version)
🔹 6-8 Large Shrimp (Head On)
🔸 1 canned Straw Mushrooms
🔹 3 cups Chicken Broth
🔸 2 Shallots
🔹 2 stalks Lemongrass
🔸 5 Galangal Slices
🔹 5 Kaffir Lime Leaves
🔸 4 Red Chili Peppers
🔹 1 Tbsp Thai Chili Paste
🔸 2 Tbsp Fish Sauce
🔹 1⁄2 cup Evaporated Milk
🔸 3 Tbsp Lime Juice
🔹 Cilantro (chopped)
𝙋𝙧𝙚𝙥𝙥𝙞𝙣𝙜 𝙩𝙝𝙚 𝙃𝙚𝙧𝙗𝙨 : Fold the Kaffir Lime Leaves in half vertically and tear it off from the stem. Use the back of your knife and bruise along the Lemongrass then cut into 2 inch pieces. Cut Galangal into slices. Cut Straw Mushrooms in halves if they are too big. Use your knife and slightly crush 2 Red Chili Pepper. Cut your Shallot into smaller chunks and chop the Cilantro.
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙎𝙝𝙧𝙞𝙢𝙥 : Cut off the antenna and legs. Peel and devein the body, keeping the head intact to create more flavor to the soup.
1. In a pot, add 3 cups Chicken Broth and all of your prepped Herbs. Once the soup starts to boil, you can go ahead and remove some of the herbs, leaving a few back.
2. Add in the Straw Mushrooms and let it cook for 1 minute.
3. Add in the Shrimp. Skim out any foam if there’s any. When the soup is about to boil again, add in 2 Tbsp Fish Sauce, 1 Tbsp Thai Chili Paste, and 1⁄2 cup Evaporated Milk. Stir everything together and let it boil for 1 minute.
4. Turn off heat, add in 3 Tbsp Lime Juice, chopped Cilantro, and throw in 2 Red Chili Pepper to garnish!