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Creamy Tom Yam Kung (Thai Hot And Sour Soup With Shrimp)

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Creamy Tom Yam Kung (Thai Hot And Sour Soup With Shrimp)

Ingredients

  • 2 cups low-sodium homemade or canned chicken or pork broth
  • 6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised
  • 7 to 8 slices lemongrass, approximately 1/8-inch thick
  • 7 to 8 very thin slices fresh galangal
  • 6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces
  • 2 tablespoons nam prik pao
  • 1/4 cup fresh lime juice, or to taste
  • 1/4 cup fish sauce, or to taste
  • 4 to 5 fresh red bird’s eye chilies, crushed
  • 1 pound jumbo shrimp, peeled with the head and tail sections intact
  • 1 cup evaporated milk, whole milk, or half-n-half
  • 1/4 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)
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