·
35 min
4 servings
medium
5.0
2 ratings
Creamy Coconut Tom Yum Goong
This variation, known as Tom Yum Goong Nam Khon, transforms the traditional clear broth into a rich and velvety soup with the addition of coconut milk and roasted chili paste. It retains the signature hot and sour punch of galangal and lemongrass but offers a smoother texture that perfectly balances the spicy heat.
Ingredients
0/12
4 cups chicken stock or vegetable broth
2 stalks lemongrass, bruised and cut into 2-inch pieces
1 inch piece galangal, sliced into rounds
4 kaffir lime leaves, torn
2 tbsp Thai roasted chili paste (Nam Prik Pao)
8 oz straw mushrooms or button mushrooms, halved
12 large prawns, peeled and deveined (tails left on)
1 cup full-fat coconut milk
3 tbsp fish sauce
3 tbsp fresh lime juice
2 fresh Thai bird's eye chilies, slightly crushed
Fresh cilantro leaves for garnish
Instructions
0/9
1
Pour the chicken stock into a medium pot and bring it to a boil over high heat.
2
Add the lemongrass, galangal, and kaffir lime leaves. Reduce the heat to medium and simmer for 5 minutes to infuse the broth with the aromatics.
3
Stir in the Thai roasted chili paste (Nam Prik Pao) until fully dissolved, turning the broth a vibrant orange color.
4
Add the mushrooms and the fresh Thai chilies. Cook for 2-3 minutes until the mushrooms begin to soften.
5
Add the prawns to the pot. Cook for about 2 minutes, or just until they turn pink and opaque.
6
Lower the heat to a gentle simmer and stir in the coconut milk. Allow it to warm through for 1 minute, but do not let it boil vigorously to prevent curdling.
7
Remove the pot from the heat completely.
8
Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning; it should be sour, salty, and spicy.
9
Ladle into bowls and garnish generously with fresh cilantro before serving.
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