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Similar to Creamy tom yam kung (thai hot and sour soup with shrimp) serious eats
Similar to Creamy tom yam kung (thai hot and sour soup with shrimp) serious eats (20)
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Creamy tom yam kung (thai hot and sour soup with shrimp) serious eats
- 2. 6 ounces fresh button or oyster mushrooms (or 1 1/2 cups welldrained canned straw mushrooms), cut into bitesize pieces
2 tablespoons Nam Prik Pao (see note above)
1/4 cup fresh lime juice, or to taste
1/4 cup fish sauce, or to taste
4 to 5 fresh red bird’s eye chilies, crushed
1 pound jumbo shrimp, peeled with the head and tail sections intact
1 cup evaporated milk, whole milk, or halfnhalf
1/4 cup lightlypacked cilantro leaves (or sawtooth coriander leaves, thinly sliced)
Directions
1. 1.
In a medium saucepan, bring the broth to a very gentle boil over medium heat. Adjust the temperature so that the liquid is barely simmering.
Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature. Add the mushrooms and stir in the Nam
Prik Pao. Add fish sauce, followed by crushed chilies.
2. 2.
As the broth is gently simmering, lower the shrimp into it. Turn up the heat a bit to keep the broth at a steady simmer. Cook, stirring
occasionally, until shrimp have firmed up slightly, about 1 minute. Add milk, cook until simmering, and remoce from heat. Season soup with
lime juice and fish sauce to taste. Stir in cilantro leaves and serve.
Feb 6, 2012 1:40PM
Leela Punyaratabandhu
12
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Filed Under
shrimp
soup
Thai
Thom Yum
Tom Yam
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