There are many different kinds of Tom Yum soup. Creamy Tom Yum Goong (ต้มยำกุ้งนำ้ข้น) is just one kind. This iconic Thai soup bears the trifecta of sour, sweet, and savory. I typically like Tom Yum Goong with no sweetness at all but when it's the creamy style, a little sweetness next to the tanginess makes this soup quite cozy to sip on a cold day.

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🍲EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5"
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*Remember to adjust the flavors to your liking. Different brands of fish sauce are saltier than others and different limes are more sour than others. Use this recipe as a starting point. Taste and adjust as you go!

INGREDIENTS
*Tom Yum Goong*
Shrimp - 1 lb (large)
Lemongrass - 6 stalks
Kaffir Lime Leaves - 10 leaves
Galangal - 15 thin rings
Shallots - 4 bulbs
Straw Mushrooms - 2 handfuls
Oyster Mushrooms - 2 handfuls
Culantro - 1 handful
Cilantro - 1 handful
Water - 4 cups
Salt - 1/4 tsp
Fish Sauce - 4 tbsp
Chili Jam (Nam Prik Pao) - 4 tbsp
Evaporated Milk - 5 tbsp
Lime Juice - 5 tbsp
Thai Red Chilis - as much as you like

*Chili Jam - Nam Prik Pao*
Garlic - 12 cloves
Shallots - 7 bulbs
Vegetable Oil - 1 cup
Dried Shrimp - 5 oz
Dried Chili (Spur & Thai Red Chilis) - 2 cups
Palm Sugar - 5 tbsp
Shrimp Paste - 1/2 tbsp
Salt - 1/4 tsp
Fish Sauce - 2-3 tbsp
Tamarind Concentrate - 3 tbsp

Nam Prik Pao Brands I also like to use if I'm not making it at home.
Check your local Asian store, they most likely carry these brands way cheaper. Like less than $5.
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#tomyumgoong #namprikpao #slowliving

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