Thai Tom Yum Soup With Coconut Milk (Tom Kha)
This Thai tom yum soup is full of delicious and warm flavors. With delightful lemongrass, lime juice, coconut milk, broth, and shrimp, this dish is truly restaurant-quality.
- Serves: 3 persons
- 4cups low sodium chicken stock
- 1stalk lemongrass (minced)
- 3makrut lime leaves or 1 teaspoon grated lime zest
- 3to 4 cloves garlic (minced)
- 1to 2 red chiles (finely sliced, or substitute 1/2 to 3/4 teaspoon dried crushed chile)
- 1 ½cups shiitake mushrooms (fresh, sliced)
- 12medium raw shrimp (shells removed)
- 2cups broccoli florets (or other greens of your choice)
- ¾cup cherry tomatoes
- ½can coconut milk (good quality)
- 3tablespoons fish sauce
- 1tablespoon lime juice (freshly squeezed)
- ⅓cup fresh coriander (cilantro; roughly chopped)
- Optional: 1/2 teaspoon sugar
Step 1Gather the ingredients.
Step 2Add stock to a deep cooking pot and bring to a boil.
Step 3Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
Step 4Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
Step 5Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
Step 6Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
Step 7Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
Step 8Serve in bowls with fresh coriander sprinkled over.