Tom Yum Recipe (Spicy Creamy Thai Shrimp Soup)

In a large pot, add 4 tablespoons of cooking oil and heat over medium-high heat until it begins to smoke.

Next, add the mushrooms, season them lightly with salt, and sauté for 3 to 4 minutes, or until they begin to brown.

Then add in the shallots and saute for a further 3 to 4 minutes to also brown them.

Then, deglaze with the shrimp stock and add the chicken stock, lemongrass, ginger, cilantro stems, lime leaves, fish sauce, Thai chili paste, salt, and pepper. Stir to combine.

Then, over low to medium heat, add the shrimp and cook just until they’re cooked through. They should be in a loose C shape.

Once they’re cooked, finish with the evaporated milk, ground serrano chile, lime juice, and cilantro leaves. Adjust the heat level by adding more chiles.

Serve with rice and omelette on the side.