Shrimp Tom Yum Soup with Noodles (ก๋วยเตี๋ยวต้มยำกุ้ง)

Tom Yum soup can be both clear broth or broth with coconut milk (Tom Yum Nam Kon) or another milk product such as whole milk, or half & half. In Thailand most people use evaporated milk because it is easier to find, is lower priced, and has a longer shelf life. The caveat is to never ever use any kind of low fat or fat free fresh milk.

But anyways, anytime I eat Tom Yum with any milk product my stomach will feel terrible for the rest of the night.  My mom said Thais did not really use any milk products until foreigners came but no one knows how Tom Yum with milk was first developed.   But if you ever like to change up your appetite to the milky broth, you will need to omit 1/2 cup water and replace with Half & Half.

Another thing that is important to note is that this recipe should really only use less sodium chicken broth.  If you don't feel like noodles, Thai Jasmine Rice or Brown Rice can be the accompaniment instead.  And please, DO NOT use pre-cooked shrimp.

- Daisy

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If you have never had Tom Yum with milk before, I highly encourage you to try it.  In most Thai restaurants outside of Thailand, this version will be a bit harder to come by so making it yourself is the best alternative.  It might sound weird to add dairy to a sour-ish soup but trust me it works.  I actually prefer Tom Yum Nam Kon to the regular version but I would recommend using coconut milk instead of milk since that is how Thais do it in Thailand.  And it just tastes better. 

This recipe looks a bit scary with having the char the spices and herbs but trust me it's not that complicated and tastes just delicious.

- Darin

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 Shrimp Tom Yum Soup with Noodles
ก๋วยเตี๋ยวต้มยำกุ้ง

Serves 1

65 g. Dried Thai Rice Noodle, soaked in warm water no more than 20 minutes
1 cup Low Sodium Chicken Broth
1 cup Water
1/4-3/4 cup Mushrooms (a combination of white button mushrooms and oyster mushrooms is best)
4 slices Fresh Galangal, lightly bruised (just pound it with something to get its juices flowing)
4 Dried Red Chili
2 cloves Garlic (leave whole, please!)
4 Shallots (leave whole as well, please!)
1 stalk Lemongrass (cut off the dried tip, then cut into 5 diagonal slices, lightly bruised)
3-4 Fresh Kaffir Lime Leaves, torn in half
1 Lime, cut in wedges
1 tsp Palm Sugar (substitute regular sugar)
1-2 Fresh Bird Eye Chili, cut in half
Cilantro for garnish

1) Put the galangal, dried chili, garlic and shallots in aluminum foil and fold into a pouch.  Place the pouch directly on the stove on low heat.  Keep flipping the foil every minute as to not let the contents burn, approximately five minutes.

 2) Using a wide sauté pan, simmer both the chicken broth and water until a soft boil.  Add the lemongrass, kaffir lime leaves, and galangal. Let it simmer until a soft boil again.

3) Add mushroom and chili paste into the broth and then the shrimp, making sure the shrimp is spread apart and not on top of another.  Follow with palm sugar, fish sauce, garlic, shallots, dried chili.  Let the flavors meld.

4) Blanch the soaked noodles for a minute and quickly drain the noodles and put in a bowl.

5) Discard the lemongrass, kaffir lime leaves, and galangal from the soup.  Pour the hot soup onto the noodles and serve.