Tom Yum Soup with Coconut Milk ("Tom Khaa")

Tom Yum Soup
My Tom Yum Soup - stunning taste, and so simple to make!. Taken by D. Schmidt for About.com
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 2-3
Ratings (23)

Soup to boost your immune system? That's right! Tom Yum soup is currently under study for its ability to fight off cold and flu viruses, and perhaps even cancer (see link below for more information). So try my delicious version of Tom Yum Goong, which is basically Tom Yum soup but with a little coconut milk added ("Tom Khaa"). The coconut milk gives it a little more thickness and flavor while still keeping it healthy. It's an easy recipe, and quick to cook up, but tastes like Thai restaurant quality.

What You'll Need

  • 4-6 cups good-tasting chicken stock
  • 1 stalk lemongrass , minced
  • 3 kaffir lime leaves OR 1 teaspoon grated lime zest
  • 3-4 cloves garlic, minced
  • 1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 teaspoon dried crushed chili
  • 3 tablespoons fish sauce
  • A generous handful of fresh shiitake mushrooms, sliced
  • 12 medium raw shrimp, shells removed
  • 1-2 cups broccoli florets (or other greens of your choice)
  • Handful cherry tomatoes
  • 1/2 can good-quality coconut milk
  • 1 tablespoon freshly-squeezed lime juice
  • 1/3 cup fresh coriander, roughly chopped
  • Optional: 1/2 teaspoon. sugar

How to Make It

For a simple step-by-step version of this recipe, see Easy Tom Yum Soup Recipe.

  1. Set stock into a deep cooking pot and bring to a boil.
  2. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor .
  3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
  4. Add shrimp plus cherry tomatoes and broccoli. Simmer 3-4 minutes, or until shrimp is pink and plump.
  1. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
  2. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!

About Tom Yum Soup and Coconut Milk: Depending on which Thai chef is cooking, evaporated milk may be added instead of coconut milk (this is often the case in Thailand). I prefer it with coconut milk, but strictly traditional Tom Yum is made with either evaporated milk, or without any milk whatsoever, as in: Traditional Tom Yum Soup.

Variations: There are as many variations of Tom Yum soup as there are Thai chefs. Here are some popular versions: