All Recipes

Tom Yum Soup (Creamy Style)

A modern version of Tom Yum Soup with a creamy twist using evaporated milk.

Make it yours

Sign up to personalise this recipe

Thai
medium
20 min
4
vegetarian
Prep: 10 min
Cook: 10 min
0:00 / 0:00
J. Kenji López-Alt
Watch on YouTube
Ingredients
  • •Lemongrasspeeled and cut into lengths
  • •Lime leavestorn
  • •6-7 slices Galangalthinly sliced
  • •1 Tomatodiced
  • •White button mushroomscut into wedges
  • •Thai chilisplit in half
  • •1/2 block Tofu
  • •1/4 cup Fish sauceto taste
  • •Chili jam(optional)
  • •Evaporated milk(optional)
  • •Lemonjuice
  • •Basil(optional)chopped
Instructions
  1. 1

    Peel and cut lemongrass into lengths. Add to a pot with water or chicken broth.

    5 min

  2. 2

    Tear lime leaves and add to the pot.

    1 min

  3. 3

    Slice galangal and add to the pot.

    1 min

  4. 4

    Dice tomato and add to the pot.

    1 min

  5. 5

    Cut mushrooms into wedges and add to the pot.

    2 min

  6. 6

    Split Thai chili and add to the pot.

    1 min

  7. 7

    Add tofu to the pot.

    1 min

  8. 8

    Add fish sauce to taste.

    1 min

  9. 9

    Add chili jam and evaporated milk. Stir and let it simmer.

    5 min

  10. 10

    Add lemon juice and chopped basil before serving.

    1 min

Equipment Needed
Pot
Knife
Cutting board

Share your preferences

Tell us what you like and we'll match you with recipes you'll actually want to cook.

Takes about 2 minutes — no account needed

Any constraints?

Tell us about dietary needs and kitchen setup.

🥗 Dietary preference

⚠️ Allergies / Intolerances

⏱️ Max weeknight cooking time

🍳 Kitchen equipment

Step 1 of 4
    Tom Yum Soup (Creamy Style) | Scranner