Bursting with flavors, Tom Yum Goong Nam Khon is a one-of-a-kind soup dish originating from Thai cuisine. You must have enjoyed this in Thai restaurants and wondered if you could give it a try at home as well. So, here we are ready to share an amazing Tom Yum Goong Nam Khon recipe that is incredibly flavorful and very easy to make with a few simple ingredients.
This creamy Tom Yum soup is so fulfilling and the flavor is quite spicier and more assertive than the Tom Yum clear-broth soup. So, let’s grab the necessary ingredients and make this delicious soup dish in no time!
Homemade Tom Yum Goong Nam Khon Recipe
This healthy Tom Yum Goong Nam Khon is the perfect meal whenever you need an instant boost of mood. We have used evaporated milk in our recipe to get the desired creaminess along with other traditional ingredients. Feel free to adjust the ingredients to suit your palate.
Homemade Tom Yum Goong Nam Khon Soup Recipe
2
servings15
minutes15
minutes35
minutesKeep the screen of your device on
Ingredients
- Spice & Herbs
1 1 Thai red chile.
3 cloves 3 Garlic.
2 inch 2 Fresh galangal (sliced).
3 3 Kaffir lime leaves (broken into pieces).
1 stalk 1 Lemongrass.
1/2 cup 1/2 Coriander leaves (chopped).
- Other ingredients
10 oz 10 Shrimp
1 1 Roma tomato (sliced)
1 1 White onion (sliced)
3 cups 3 Water
4 oz 4 Oyster mushroom (broken into pieces)
3 tsp 3 Brown sugar
3 1/2 tbsp 3 1/2 Fish sauce. Buy This
4 tbsp 4 Fresh lime juice
1 1/2 tbsp 1 1/2 Thai chili paste (Nam Prik Pao). View Recipe
1/3 cup 1/3 Evaporated Milk
Directions
- Preparation
- You can start by cleaning and peeling the shrimp: remove the heads and extract the shells from the shrimp. Then, devein the shrimp, wash them, and set the cleaned shrimp aside to use in the soup.
- Wash the shrimp heads and shells and put them into the stockpot.
- Keep the stockpot on the stove, switch on the flame to medium-low heat, and start cooking the shrimp head and shells.
- Pour the three cups of water into the pan and let this simmer for about five minutes on low flame, once the shrimp shells and heads start to release their juices and you see the shrimp extract setting at the bottom of the pan, caramelizing.
- Meanwhile, pound the Thai red chile along with the garlic cloves to bruise them lightly and keep them aside.
- Remove the outer peel of the lemongrass stalk, pound it barely, and cut the stalk into slices.
- Making the soup
- After 5 minutes of simmering the prawn shells and heads, discard them from the stock water using a strainer.
- Now into the stock water, add your galangal slices, lemongrass, kaffir lime leaves along with the pounded chile and garlic cloves. Let this simmer for another 3-4 minutes.
- Next, add the sliced tomatoes, onions, cleaned shrimp, cuttlefish, and mushrooms, along with the fish sauce and brown sugar. Let your soup simmer until the cuttlefish, shrimp, and mushroom are tender and cooked.
- Now stir in the Thai chili paste, mix well, and follow up with the evaporated milk. Combine everything until well incorporated.
- Switch off the flame, take the stockpot out of the stove, and stir well for about another five minutes. Once the liquid has stopped boiling, add the lime juice, stir well, and then mix the chopped coriander leaves.
- Keep stirring for about another 3-4 minutes since it can curdle due to the addition of lime juice to hot milk.
- Finally do the taste check and add more fish sauce and lime juice if required. You can also add a dash of salt at this point instead of fish sauce if you prefer more saltiness in your soup.
- Transfer the soup into serving bowls and enjoy it warm!
Tips and suggestions by SpiceRally
- You can buy Thai chili paste from Asian stores. But if you would like to make it at home, you can check out our Homemade Thai Red Chili Paste Recipe.
- You can also use chicken stock in place of water in this recipe. And if you’re going with the chicken stock, you can even skip the part of making the shrimp stock. However, we would like to remind you that making the shrimp stock will add an extra boost of flavor to this soup.
- Adding milk to this soup will not leave a milky aftertaste in the soup. You can also use coconut milk instead of evaporated milk but, then this soup will change its taste into something else.
- Leave out the fresh Thai red chile if you think your soup might be too hot. You can use a less-hotter type of chile instead for color and flavor.
- Skip cuttlefish if you don’t like that addition. If you decide to go with shrimp, make sure you take ten ounces instead of five ounces. If not, you can also use 05 ounces of a white fish type in place of cuttlefish.
- Try to find fresh lemongrass, galangal, and kaffir lime leaves as much as possible. But, if you can’t find them, use about one part more frozen or dried ones than the quantities we have mentioned in our recipe.
- Strain the pieces of lemongrass, kaffir lime leaves, and galangal before serving if you don’t like them in your soup.
- To make the vegetarian or vegan version of this soup: skip shrimp, cuttlefish and use a splash of soy sauce instead of fish sauce. Using soy sauce will give a slight change of color to your soup and the flavor won’t be the same as well.
- If you cannot find oyster mushrooms, try to use Shimeji or straw mushrooms instead.
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