Tom Yum With Coconut Milk Recipe

Prepare aromatics

Trim the lemongrass: remove the tough outer layers, bruise the stalks with the back of a knife, and cut into 2-inch pieces. Smash the shallots and slice the galangal into thin rounds. Tear the kaffir lime leaves once to release oils and crush the chiles lightly.

In a large pot, combine 6 cups water and 2 cups stock and bring to a gentle simmer over medium-high heat. Add galangal, lemongrass, kaffir lime leaves, smashed shallots, and crushed chiles.

Lower heat to maintain a gentle simmer and cook for 10–15 minutes to infuse the broth. Do not boil vigorously—keep it at a gentle simmer so aromatics release flavor without becoming bitter.

If using Tom Yum paste for extra depth, stir it into the simmering broth now and simmer 2 minutes to meld flavors.

Add mushrooms, tomatoes, and any optional vegetables (baby corn or carrots) to the simmering broth. Simmer 3–4 minutes, until mushrooms begin to soften and tomatoes release some juice.

Add the shrimp and simmer 2–4 minutes more, until shrimp turn pink and opaque. Shrimp cook quickly—do not overcook to avoid rubbery texture.

Reduce heat to low. Stir in 1 cup coconut milk and gently warm through for 1–2 minutes. Do not boil vigorously after adding coconut milk to prevent curdling and to preserve a silky texture.

Season the soup: add 3 tablespoons fish sauce, 1 teaspoon palm or brown sugar, and taste. Adjust saltiness with more fish sauce if needed.

Remove the pot from heat. Stir in 3 tablespoons fresh lime juice and freshly ground black pepper to taste (about 1 teaspoon). Taste and balance: it should be a clear interplay of sour (lime), salty (fish sauce), sweet (sugar), and spicy (chilies).

Ladle soup into bowls. Garnish with chopped cilantro and sliced green onions. Serve immediately with extra lime wedges and additional fish sauce or chiles at the table for adjustment.