Tom Yum Soup (Creamy Style)
A modern version of Tom Yum Soup with a creamy twist using evaporated milk.
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- •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
- 1
Peel and cut lemongrass into lengths. Add to a pot with water or chicken broth.
5 min
- 2
Tear lime leaves and add to the pot.
1 min
- 3
Slice galangal and add to the pot.
1 min
- 4
Dice tomato and add to the pot.
1 min
- 5
Cut mushrooms into wedges and add to the pot.
2 min
- 6
Split Thai chili and add to the pot.
1 min
- 7
Add tofu to the pot.
1 min
- 8
Add fish sauce to taste.
1 min
- 9
Add chili jam and evaporated milk. Stir and let it simmer.
5 min
- 10
Add lemon juice and chopped basil before serving.
1 min
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