Thai Cooking School: How to Make Tom Yum Nam Khon Soup at Home (Video)
Chef Prissana "Fern" Tran shows just how easy it is to make tom yum nam khon—a popular version of tom yum soup made with shrimp and coconut milk—at home.
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.
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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