Creamy Tom Yum Goong

Tested Recipe with Slight Adjustment Adapted from https://hot-thai-kitchen.com

 

Ingredients: (serves 4)

418g large shrimps (shell on & head on)

4 cups water

2 stalk lemongrass (white part only)

10 pcs galangal (cut into thin rounds)

6 kaffir lime leaves (roughly torn)

2 red bird’s eye chillies (sliced)

½ cup evaporated milk

200g oyster mushrooms

2 tomatoes (cut into wedges)

¼ cup Thai chilli paste (Nam Prik Pao)

3 tbsp fish sauce

¼ cup lime juice

1 cup cilantro sprigs

Preparation Instructions:

1. Rinse shrimp well, then peel and devein them and place all heads and shells into a stock pot. Put the pot over medium high heat and saute the shrimp shells until stuff that sticks to the pot starts to brown slightly. It should smell like shrimp on the grill.
2. Add water, scrape off the browned bits that are stuck to the pot, and simmer for 15 minutes. Then, use a slotted skimmer to remove the shells, making sure to drain off as much of the liquid as you can.
3. Bring the stock to a simmer, then add lemongrass, galangal, kaffir lime leaves and red bird’s eye chillies. Simmer for 5 minutes.
4. Add evaporated milk and bring to a boil. Add mushrooms and cook until mushroom are done.
5. Add chilli paste and fish sauce, and stir to dissolve the chilli paste. Add tomatoes and shrimp meat and cook just until done.
6. Turn off the heat and let the soup cool down slightly, just for a minute, so it is not simmering or boiling. Add lime juice while stirring.
7. Ladle the creamy tom yum goong on serving bowl. Garnish with cilantro sprigs.
8. Serve with jasmine rice.