Creamy Tom Yum Goong

I grew up not knowing how famous ‘Tom Yum Goong’ was. As someone from the Northeastern of Thailand, Tom Yum Goong isn’t something we eat often or almost at all. I first acknowledged the fame and grew to like Tom Yum Goong after I left Thailand since this is a staple at any Thai restaurant overseas.

Given my history with Tom Yum Goong, sharing my take on this famous dish is a bit nerve-wracking, especially when Hot Thai Kitchen comes up on top in a Google search for this dish (Chef Pai is incredible, and I love her so much, check out her recipe here).

I re-created the dish using techniques inspired by other cuisines, starting from pan-searing shallots and herbs on low heat before boiling to bring out the aroma I learned from making Pho. Keep other seasonings mild and let the shrimp stock shine, like how shrimp miso soup is made (エビだし味噌汁). I also added shrimp soya bean oil to replicate the thick fatty River prawn head butter I couldn’t find in the US. With that, I think I have something new to share here, and I am very proud of this recipe!

What is Tom Yum Goong?

Tom Yum Goong is a central Thai dish known to contain all flavors that make a dish delicious, from Thais’ perspective. Those flavors are sweet, sour, fatty, spicy, and salty. From the name, ‘Tom’ is a word that is often used to describe soup. ‘Yum’ is a word used to call dishes that are sour and spicy. ‘Goong’ means shrimp.

What is the difference between Tom Yum Goong and the Creamy Tom Yum Goong?

Tom Yum Goong does not contain evaporated milk or any other creamy additive, while creamy Tom Yum Goong contains those creamy additives as one of the key ingredients.

How to choose Tom Yum paste?

Choose a Tom Yum paste that contains the following ingredients:

• Galangal

• Lemongrass

• Kaffir lime leaves

• Thai chili pepper

• Shallot

Many Tom Yum pastes come with added seasoning for sweet, sour, and salty taste, so it is best to adjust lime, fish sauce, and sugar to taste. In this recipe, I used Mekhala Tom Yum paste (link in the recipe box).

What is shrimp soya bean oil?

Shrimp soya bean oil is the orange fatty part in shrimp heads seasoned with garlic and salt, preserved in soya bean oil. It can be used in many dishes, such as shrimp fried rice, shrimp curry stir-fry (Goong Pad Pong Karee), and more. Adding more ‘shrimp-ness’ to shrimp/seafood dishes gives them an extra kick. You can also enjoy it as is over white rice and make a quick, simple meal.

I hope you will enjoy my take on this famous dish! Let me know what you think!

Cream Tom Yum Goong Ready to Servehttps://decagon-piccolo-medb.squarespace.com/config/asset-library/file-details/01af05f0-f283-4cc0-8751-14f7b346620d

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Creamy Tom Yum Goong

Yield: 4

Author: Kornravee S.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 4 shallots
• 1 lemongrass
• 5-6 kaffir lime leaves
• 2-3 Thai red chilies (substitute with red bell pepper for a mild version)
• 6 cups of water
• 2-4 tbsp of Tom Yum paste ( 2 tbsp for mild)
• 1lb of whole shrimp (shells and heads on)
• 1 cup of cremini mushrooms or button mushrooms cut in half
• 1 cup of cherry tomatoes (cut in half)
• Juice of 1/2 lemon
• 1 cup of evaporated milk
• 2 tbsp of heavy cream (optional)
• 1 tbsp of fish sauce (some Tom yum paste is already seasoned with salt or fish sauce, so please taste and adjust as needed)
• Palm sugar or coconut sugar, or agave nectar (to taste, I do not add any)
• 1/3 cup of chopped cilantro (I used pea sprouts in the picture cause I ran out of cilantro)
• 1 tbsp of shrimp paste with soya bean oil
• 1/2 tbsp of Thai chili paste

Instructions

1. Cut shallots into rings.
2. Cut the lemongrass into 2-3 long pieces (that fit your pot; the bigger, the better when you need to take them out). Slightly crush the thick part with a knife or a pestle.
3. Cut Thai red chilies in half across (substitute with red bell pepper for a mild version, cut into long strips)
4. Heat stainless steel or any 4qt pot over high heat
5. Pan-searing shallot, lemongrass, Thai chili pepper, and kaffir lime leaves until fragrant and changed in color about 5 minutes, stirring all the way through to prevent burn.
6. Add water*
7. *if you prefer peeled shrimp in the soup, you can pre-peeled them and boil the shells and heads in a separate pot to make shrimp stock, then add this stock in place of water in step 6.
8. Add Tom Yum paste, and mix well.
9. Add shrimp, mushrooms, and cherry tomatoes.
10. Simmer on low heat for 15 minutes (uncovered, stirring occasionally)
11. Take lemongrass, and kaffir lime leaves out of the pot
12. Add evaporated milk, and mix well
13. Taste and season with lemon, fish sauce, and palm sugar (to taste)
14. Add heavy cream to taste
15. Top with shrimp paste with soya bean oil, Thai chili paste, and chopped cilantro
16. Serve with Jasmine rice on the side.

Notes

The keys to my creamy Tom Yum Goong are 

1. Pan-searing lemongrass, kaffir lime leaves, and shallots before boiling them

2. Stock from shrimp heads and shells

3. Shrimp soya bean oil for color and added shrimp-ness

4. Do not overseason; this will allow shrimp flavor to shine

Recommended Products:

Shrimp Paste with Soya Bean Oil

Evaporated milk

Fish sauce

Tom Yum Paste (Organic & Vegan)

Nam Prik Pao (Thai Chili Paste)

Nutrition Facts

Calories

294.15

Fat

9.56 g

Sat. Fat

4.98 g

Carbs

21.98 g

Fiber

2.79 g

Net carbs

19.2 g

Sugar

12.99 g

Protein

32.29 g

Sodium

1379.3 mg

Cholesterol

209.31 mg

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Tag @tabeyo.yo on instagram and hashtag it #CreamyTomYumGoong

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