Tom yam nam khon, creamy version
A delicious variation on the famous Thai soup with lemongrass and galanga
Ingredients
- 1 litre of broth prawns, fish or vegetables
- 600 g of whole raw prawns
- 200-300 g of mushrooms straw mushrooms, shimeji, oyster or button mushrooms, as you wish
- 4 cloves of garlic
- 4 shallots
- 8 cm of galangal
- 3 racines coriander roots (or stems without leaves)
- 6-8 feuilles kaffir lime leaves
- 4 stalks of lemongrass
- 5-10 bird chillies as many as you like
- 3 small tomatoes
- 80 ml of fish sauce
- 60 ml of lime juice
- 40 g of nam prik pao (chili jam)
- 150 ml of unsweetened condensed milk non sucré
- coriander leaves chopped
Instructions
- Décortique les crevettes en gardant le bout de la queue, pour faire joli 🤩 (on utilise les carapaces et les têtes pour préparer le bouillon - recette en commentaire). Entaille le dessus des crevettes pour les débarrasser de l’intestin. Rince-les bien à l’eau courante et égoutte-les.
- Heat the broth and add :peeled and crushed garlic, peeled and crushed shallots, galanga brushed and cut into thin slices, chopped coriander roots, roughly cut kaffir lime leaves and as many chillies as you like (cut lengthways into 2). Add the crushed lemongrass sticks, cut into 2-3 cm pieces.
- Cook for 10 minutes to allow the condiments to flavour the broth. Add fish sauce and chopped mushrooms, and simmer for 5 minutes.
- Add the prawns, quartered tomatoes, nam prik pao and unsweetened condensed milk. Once the prawns are cooked, turn off the heat.
- When off the heat, add lime juice and chopped coriander leaves.
- The soup should be sufficiently salty and nicely acidic. Add fish sauce or lemon juice if necessary.
- Serve with jasmine rice and a Thai omelette.
Notes
How to prepare the homemade broth
Place 1 litre of water in a saucepan with the prawn shells and heads. Add 3 crushed garlic cloves, a roughly chopped onion, a few slices of galanga, 2 crushed lemongrass sticks and 4-5 kaffir lime leaves. Bring to a boil and cook over a medium heat for 15-20 minutes. Strain to retain only the fragrant water.
Place 1 litre of water in a saucepan with the prawn shells and heads. Add 3 crushed garlic cloves, a roughly chopped onion, a few slices of galanga, 2 crushed lemongrass sticks and 4-5 kaffir lime leaves. Bring to a boil and cook over a medium heat for 15-20 minutes. Strain to retain only the fragrant water.