Tom Yum Soup with Coconut Milk ("Tom Khaa")

ingredients
all
1/2 can coconut milk
good-quality OR 1/2 can evaporated milk
3 tbsp fish sauce
available at all Asian/Chinese food stores and some supermarket chains
1 tbsp lime juice
freshly-squeezed
1/2 tsp sugar
optional
1/3 cup fresh coriander (cilantro)
roughly chopped
5 cups chicken stock
good-tasting
6 bags Teatulia lemongrass herbal infusion tea
or fresh lemongrass, smashed and chopped
4 cloves garlic
minced
2 whole red chilies
finely sliced, OR substitute 1/2 to 3/4 teaspoon dried crushed chili
3 whole kaffir lime leaves
available fresh or frozen at Asian stores
1 cup fresh shiitake mushrooms
or a generous handful, sliced thinly
12 medium raw shrimp
shells removed
extra vegetables of your choice
optional (such as cherry tomatoes & broccoli)
cookware
  • deep cooking pot
1
Pour stock into a deep cooking pot and bring to a boil.
2
Add the lemongrass tea and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.
3
Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4
Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5
Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot.
6
Remove the tea bags at this point. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more tablespoon), or more chili as desired. If too sour, add 1/2 tsp. 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.
7
Serve in bowls with fresh coriander sprinkled over it. ENJOY!
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