Tom Yum Coconut Fusion Soup
A creamy yet zesty Thai-inspired soup that balances the spicy-sour notes of Tom Yum with the velvety richness of coconut milk.
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Ingredients
- 4 cups Vegetable or Chicken Broth
- 1 can (14oz) Full-fat Coconut Milk
- 3 tablespoons Tom Yum Paste
- 2 pieces Lemongrass stalks, bruised
- 1 inch knob Galangal or Ginger, sliced
- 4 leaves Kaffir Lime Leaves, torn
- 1 pound Raw Shrimp, peeled and deveined
- 1 cup Straw Mushrooms or Button Mushrooms
- 2 tablespoons Fish Sauce
- 3 tablespoons Lime Juice
- 2 pieces Thai Bird's Eye Chilies, smashed(optional)
- 1/4 cup Fresh Cilantro for garnish
Instructions
- 1
In a large pot, bring the broth to a gentle boil over medium-high heat.
- 2
Add the bruised lemongrass, sliced galangal, kaffir lime leaves, and chilies to the broth; simmer for 5 minutes until fragrant.
- 3
Whisk in the Tom Yum paste and the coconut milk until the base is smooth and well-combined.
- 4
Add the mushrooms and cook for 3 minutes until they begin to soften.
- 5
Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and opaque.
- 6
Stir in the fish sauce and remove the pot from the heat.
- 7
Add the lime juice last to preserve its bright acidity and prevent the coconut milk from curdling.
- 8
Remove the woody aromatics (lemongrass and galangal) before serving, then garnish with fresh cilantro.
Nutrition per Serving
320
Calories
24g
Protein
12g
Carbs
22g
Fat
2g
Fiber
4g
Sugar
1150mg
Sodium
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