Tom Yum is known for its lively balance of sour, spicy, salty, and aromatic flavors. This creamy version adds a smooth texture while keeping the bright character of the classic soup.

Shrimp provide a naturally savory base, while lemongrass, lime leaves, chilies, mushrooms, and tomatoes add fragrance and freshness. The result is a comforting bowl that goes well with steamed jasmine rice.

What the Name Means

"Tom" refers to soup, "Yum" to dishes that are sour and spicy, and "Goong" means shrimp. Classic Tom Yum Goong contains no evaporated milk or other creamy addition, so the milk is what sets this version apart.

Ingredients

Whole shrimp with shells and heads on are used here. Choose a Tom Yum paste that contains galangal, lemongrass, kaffir lime leaves, Thai chili, and shallot, and use 2 tablespoons for a milder soup. For the broth you will need:

- 4 shallots

- 1 stalk lemongrass

- 5-6 kaffir lime leaves

- 2-3 Thai red chilies

- 6 cups water

- 2-4 tablespoons Tom Yum paste

- 1 pound whole shrimp

- 1 cup cremini or button mushrooms

- 1 cup cherry tomatoes

The remaining ingredients go in near the end, so the seasoning can be adjusted by taste. For seasoning and finishing you will need:

- Juice of 1/2 lemon

- 1 cup evaporated milk

- 2 tablespoons heavy cream, optional

- 1 tablespoon fish sauce

- Palm sugar, coconut sugar, or agave nectar, to taste

- 1/3 cup chopped cilantro

- 1 tablespoon shrimp paste with soybean oil

- 1/2 tablespoon Thai chili paste

- Steamed jasmine rice, to serve

This makes about 4 servings. Preparation takes 5 minutes and cooking 30 minutes, so the soup is ready in about 35 minutes.

Steps

A 4-quart pan is large enough for this amount. Start by preparing the aromatics:

1. Slice the shallots into thin rings.

2. Cut the lemongrass into two or three pieces that fit comfortably in the pan. Gently press the thicker sections with the back of a spoon to release their aroma.

3. Cut the Thai red chilies in half. For a milder soup, replace them with sliced red bell pepper.

Giving the aromatics a few minutes of dry heat before the water goes in makes the broth more fragrant. Next, build the broth:

4. Place the pan over high heat.

5. Add the shallots, lemongrass, chilies, and kaffir lime leaves. Cook for about 5 minutes, stirring frequently so they become fragrant without burning.

6. Pour in the water and stir gently.

7. Add the Tom Yum paste and mix until it is evenly distributed through the liquid.

The shrimp and vegetables cook together in the broth. To serve peeled shrimp, peel them first, simmer the shells and heads separately to make a stock, and use it instead of the water. Continue with these steps:

8. Add the shrimp, mushrooms, and halved cherry tomatoes.

9. Reduce the heat and simmer uncovered for about 15 minutes, stirring occasionally.

10. Remove the lemongrass and kaffir lime leaves.

The last steps turn the broth creamy and balance the flavor. To finish the soup:

11. Pour in the evaporated milk and stir until the broth becomes evenly creamy.

12. Add the lemon juice and fish sauce, then taste the soup. Adjust gradually, and add a little palm sugar, coconut sugar, or agave nectar only if more sweetness is wanted.

Many Tom Yum pastes already contain salt, sugar, or fish sauce, so season lightly and let the shrimp flavor come through. Then add the toppings:

13. Add the heavy cream if a richer consistency is preferred.

14. Spoon the shrimp paste with soybean oil and Thai chili paste over the soup, then finish with chopped cilantro.

15. Serve immediately with jasmine rice.

Tips for Better Flavor

Shrimp paste with soybean oil is the orange lipids from shrimp heads, seasoned with garlic and salt, and preserved in soybean oil. It gives the bowl color and extra shrimp flavor, so it is worth adding. If cilantro is not available, pea sprouts can stand in as a topping.

Served with jasmine rice, the soup is filling enough for a complete meal. Any shrimp paste with soybean oil left in the pan can also be eaten over plain white rice.