Thai Tom Yum Soup With Coconut Milk Recipe

Cooking Directions

• STEP 1.In a large pot, bring the chicken broth to a boil and add the lemongrass, galangal, and kaffir lime leaves.
• STEP 2.Simmer for 10 minutes to infuse the broth with the flavors.
• STEP 3.Add the shrimp, mushrooms, cherry tomatoes, fish sauce, lime juice, and sugar to the pot.
• STEP 4.Cook for 5 minutes or until the shrimp are cooked through.
• STEP 5.Stir in the coconut milk and heat gently without boiling.
• STEP 6.Garnish with fresh cilantro leaves and serve hot with steamed rice.

Cooking Tips

• Use fresh ingredients like lemongrass, galangal, and kaffir lime leaves for authentic flavors.
• Adjust the amount of chili according to your preferred level of spiciness.
• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the shrimp.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop, adding a splash of water or broth if needed.
• Serve the Thai Tom Yum Soup with Coconut Milk as an appetizer or as a main course with steamed rice.