Creamy Tom Yum Soup

Creamy Tom Yum Soup

Today, I am sharing the authentic preparation recipe for Creamy Tom Yum Soup. It is also known as Tom Yum Nam Kon
(ต้มยำน้ำใส) or Thick Tom Yum Soup, referring to the ‘thick broth’ in the version, which is created by adding Carnation evaporated Milk.

For those who care to understand the difference..there are two main variations of the famous Thai Tom Yum soup. They are:

Tom Yum Nam Sai (ต้มยำน้ำใส) is the clear soup and Tom Yum Nam Kon (ต้มยำน้ำข้น) – the creamy version with the addition of evaporated milk, to make it luxuriously creamy. Although the clear version was more popular, to begin with, over the years the popularity of the creamy version has risen.

Tom yum Goong (ต้มยำกุ้ง) is the clear version with prawns.  And I shared that recipe earlier here.
“Tom” in the Thai language means either soup -or- to boil.  “Yum,’ means salad or to mix, and “Goong,” means shrimp or prawn.

Tom yum Gai ( ต้มยำไก่) is the clear version with chicken. You can make it just the same as my Tom yum Goong recipe, just replacing the prawns with chicken. “Gai” in the Thai language means chicken.

In this version, we are using chicken and prawns combined. which is very flavourful and satisfying. You can add vegetables like mushrooms or baby corn, but in the authentic soups, you’ll find that there are fewer vegetables added. It’s all about the broth or soup stock made with authentic Thai fresh ingredients, mainly – Lemongrass, Galangal and Keffir Lime leaves.

Scroll down for the Complete Recipe.

Creamy Tom Yum Soup

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Watch the Video or click to read Complete Recipe – Below. 

How to make Creamy Tom Yum Soup- Recipe at a glance:

• Clean prawns, and – butterfly them(optional). Cut boneless chicken into bitesize pieces.
• Peel shallots, Slice galangal, and lemongrass chilli.
• Prepare soup stock with fresh ingredients.
• Prepare a fresh paste.
• Cook the prawns and chicken in the prepared paste. Add the soup stock and season with ingredients as mentioned in the recipe.
• Simmer till cooked. Add evaporated milk and garnish.

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Ingredients:

• 10-12 Prawns, cleaned, deveined and butterflied
• 300 gms boneless Chicken breast, cut into small strips/cubes
• 3 Slender stalks of Lemongrass
• 4 smaller Kaffir Lime leaves or 2 larger leaves
• 4-inch piece of Galangal
• 1-2 long mild Red Chillies
• 8-10 Shallots, peeled
• 1-2 tsp Dried red chilli paste (see notes on how to make it at home- or use store-bought)
• 1-2 tsp fresh Lime juice
• 2-3 tsp Tamarind paste/solution
• 1 chicken bouillon /stock cube
• 4 small hot Thai chillies (green and red), left whole
• 2 sprigs of fresh Coriander leaf, chopped – for garnish
• 1/2 tsp Thai fish sauce
• Salt to taste
• 1/2 tsp raw sugar or palm sugar
• 1/4-1/2 cup Evaporated Milk (Carnation brand is popular in Thai recipes)
• 4 Tbsp Sunflower oil

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Prawns, Chicken Lemongrass, Kaffir Lime Leaves, Galangal,  Shallots, Fresh Red Chillies, Dried chilli paste, Evaporated Milk, Hot chillies to garnish, Tamarind, Lime, Fish Sauce, Coriander leaves, Sugar, Salt.

EAT AND TELL!!! Let us know if you tried – Creamy Tom Yum Soup