Tom Yum Soup: Coconut Milk Thai Style

Whether it a plain simple Thai soup, or Tom Yum style, it all comes back to the Southeast Asian Herbs. Galangal and lemongrass the common cooking with herbs, and for aroma the famed kaffir lime leaves, or even coriander leaves (STEAMED FISH THAI STYLE). 

Whether it’s a homemade paste, or store bought Tom Yum Paste, or without a paste, yet with the beloved Thai deliciousness.

 

Apart from the common fiery red tom yum, there is also there white tom yum (Tom Yum Nam Sai) and this tom yum soup with coconut milk (Tom Yum Nam Khon).

Coconut Milk (COCONUT MILK CHICKEN CURRY) Tom Yum is open to various seafood, and poultry, as well as vegetables. Or just a pure authentic version with only fish and the oyster mushrooms. The rest are the much needed Thai ingredients.

 

Creamy, spicy, aromatic with tender fish pieces and oyster mushrooms, it’s the famed Thai Tom Yum Soup. Captivating to the senses, and absolutely flavorsome to your tastebuds. 

Ingredient for Tom Yum with Coconut Milk
1 inch galangal
1 lemongrass 
4 shallots
1/2 inch ginger
Birds eye chilies  - as needed
Roughly pound these ingredients together

Other Ingredients
400g threadfin -cut into pieces
5-6 kaffir lime leaves - tear 
1 cup thick coconut milk
1 packet oyster mushrooms
1 tbsp fish sauce
1 tbsp lime juice
1 cup water
3 tbsp oil
Salt to taste

How to Make Tom Yum with Coconut Milk
Heat oil and fry the paste over low heat until aromatic.
Pour in water. 
Add lime leaves and fish.
Once fish is cooked, add coconut milk, mushrooms, fish sauce, lime juice and salt.
Stir all in and switch off the heat.