Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

Name: Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 4 to 5 fresh red birds eye chilies, crushed; 59 milliliters lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced); 237 milliliters evaporated milk, whole milk, or half-n-half; 59 milliliters fish sauce, or to taste; 7 slices to 8 very thin slices fresh galangal (see note above); 454 grams shrimp, peeled with the head and tail sections intact; 6 to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised (see note above); 7 slices lemongrass, approximately 1/8-inch thick (see note above); 59 milliliters fresh lime juice, or to taste; 2 Tbsps Nam Prik Pao (see note above); 170 grams fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces; 473 milliliters low-sodium homemade or canned chicken or pork broth

The recipe Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp) is ready in around 15 minutes and is definitely a spectacular gluten free and pescatarian option for lovers of Asian food. This recipe makes 2 servings with 473 calories, 62g of protein, and 14g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It works well as an expensive main course for Autumn. A mixture of fish sauce, lightly-packed cilantro leaves, pork broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert.

Instructions

In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.

Ingredients you will need

Kaffir Lime Leaves

Lemon Grass

Galangal

Broth

Add the mushrooms and stir in the Nam Prik Pao.

Ingredients you will need

Mushrooms

Add fish sauce, followed by crushed chilies.

Ingredients you will need

Fish Sauce

Chili Pepper

As the broth is gently simmering, lower the shrimp into it. Turn up the heat a bit to keep the broth at a steady simmer. Cook, stirring occasionally, until shrimp have firmed up slightly, about 1 minute.

Ingredients you will need

Shrimp

Broth

Add milk, cook until simmering, and remoce from heat. Season soup with lime juice and fish sauce to taste. Stir in cilantro leaves and serve.

Ingredients you will need

Fresh Cilantro

Fish Sauce

Lime Juice

Milk

Soup

Equipment

Sauce Pan

Ingredients

Servings:

to 5 fresh red bird's eye chilies, crushed 59milliliters

lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)237milliliters

evaporated milk, whole milk, or half-n-half 59milliliters

fish sauce, or to taste 7slices

to 8 very thin slices fresh galangal (see note above)454grams

shrimp, peeled with the head and tail sections intact 6

to 7 fresh kaffir lime leaves, torn into pieces and lightly bruised (see note above)7slices

lemongrass, approximately 1/8-inch thick (see note above)59milliliters

fresh lime juice, or to taste 2Tbsps

Nam Prik Pao (see note above)170grams

fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces 473milliliters

low-sodium homemade or canned chicken or pork broth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try The Winery of Good Hope Bush Vine Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.