Name: Creamy Tom Yum Hot and Sour Soup with Prawns Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups low-sodium chicken broth; 12 large prawns, peeled and deveined; 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces; 1-inch piece fresh galangal, sliced into thin rounds; 6 fresh kaffir lime leaves, torn; 3 Thai bird's eye chilies, bruised; 1 cup oyster mushrooms, torn into bite-sized pieces; 2 tablespoons Thai roasted chili paste; 3 tablespoons fish sauce; 3 tablespoons fresh lime juice; 1/4 cup evaporated milk; 1/4 cup fresh cilantro leaves, for garnish

This creamy Tom Yum hot and sour soup with prawns is ready in 30 minutes and delivers a comforting, fiery balance of traditional Thai flavors. Our homestyle version uses a splash of evaporated milk to create a rich, velvety broth that beautifully complements the fragrant herbs and juicy seafood. Serve it piping hot alongside steamed jasmine rice for an authentic dining experience.

Instructions

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In a medium pot, bring the chicken broth to a gentle simmer over medium-high heat before adding the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and Thai bird's eye chilies.

Let the aromatics simmer gently for 5 to 7 minutes until the broth becomes highly fragrant and thoroughly infused with the essential herbal oils.

Stir in the Thai roasted chili paste and the oyster mushrooms, then cook for 2 to 3 minutes until the mushrooms begin to soften and absorb the savory broth.

Add the prawns to the simmering broth and cook for 2 to 3 minutes just until they turn pink, plump, and opaque throughout.

Reduce the heat to low, stir in the fish sauce and evaporated milk, then immediately remove the pot from the heat and stir in the fresh lime juice to keep the citrus flavor bright and vibrant.

Ladle the hot soup into bowls, ensuring each portion gets a generous serving of prawns and mushrooms, then garnish with fresh cilantro leaves and serve immediately.