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Chef Prissana "Fern" Tran of The Florence shares her recipe for tom yum nam khon—a popular version of tom yum soup with the addition of shrimp and coconut milk.

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PHOTOGRAPHY by
Olivia Hayo
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September 18, 2020
Ingredients
SERVINGS:
4 SERVING(S)
1 pound thin rice noodles
2 ½ cups chicken stock
3 tablespoons tom yum paste
2 stalks lemongrass, white part only, pounded and bruised
6 kaffir lime leaves, bruised
5 thin slices fresh galangal
6 ounces medium-sized shrimp, shelled and deveined
4 white mushrooms, quartered
3 tablespoons nam prik pao (Thai roasted chile paste)
1 tablespoon fish sauce, or to taste
¼ cup canned coconut milk
3 tablespoons lime juice
Cilantro leaves, for garnish

Instructions

Place noodles in a large bowl and pour over plenty of hot water to cover. Soak for 15 minutes, then quickly rinse in cold water.

While noodles are soaking, bring chicken stock to a boil in a large pot. Add tom yum paste, lemongrass, kaffir lime leaves, and galangal and boil for 1 minute. Add shrimp, mushrooms, and nam prik pao. Continue boiling until the shrimp are cooked through, 2 to 3 minutes. Stir in fish sauce and coconut milk. Turn off the heat and add noodles and lime juice. Stir to combine well. Garnish with cilantro, ladle broth over top, and enjoy.

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