Thai Tom Yum Soup With Coconut Milk (Tom Kha)
A restaurant-quality Thai tom yum soup features warm, delicious flavors from lemongrass, lime, coconut milk, broth, and shrimp.
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Instructions
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Add stock to a deep cooking pot and bring to a boil.
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Stir in lemongrass and boil for 1 to 2 minutes; include upper stalk pieces if fresh for enhanced flavor.
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Add lime leaves, garlic, chile, and mushrooms; reduce heat to medium and simmer for 1 to 2 minutes.
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Stir in shrimp, broccoli, and cherry tomatoes; simmer 3 to 4 minutes until shrimp are pink and plump.
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Reduce heat to medium-low; add coconut milk, fish sauce, and lime juice. Stir well and gently simmer until hot, then remove the lime leaves.
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Adjust seasoning: add more fish sauce for salt, chiles for spice, 1/2 teaspoon sugar if too sour, more coconut milk if too spicy or for creaminess, or more lime juice if too salty.
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Serve in bowls, topped with fresh coriander.