Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, I’ll show you how to make Creamy Tom Yum Shrimp! It’s very popular in Thailand now. I think this is a relatively recent modification because I have never seen it creamy when I was young. It’s really good and very easy to make. You need quite a few specialty ingredients, though. You’ll need to go shopping at the Asian grocery store to make this dish. You can also make this with chicken. Check out the video at the end of the post and smack that like button!
*There is another similar soup – Tom Kha soup. That one uses coconut milk in the soup base. It’s really good too.
Prep time: 45 minutes
Cook time: 10 minutes
Ingredients (4 servings)
- 1 pound of shrimps, peeled and deveined.
- 2 stalk lemongrass
- 10 slices of galanga – Galanga is a root. It looks similar to ginger but tastes different. You should be able to find it at the Asian grocery store.
- 10 kaffir lime leaves – You should be able to find this at the Asian grocery store too.
- 1-2 shallot – cut them up into big dices
- 3-10 Thai chilies – I used only 3 because RB40Jr doesn’t like spicy.
- 8 cups of shrimp stock
- 6 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 tablespoon of Nam Prik Pao, Thai chili paste
- 1 small can evaporated milk
- 1 lime
*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery stores. These are affiliate links and we may receive a referral fee if you buy something from Amazon.
- A nice soup pot, 4-5 quarts capacity.
- shrimps – defrost, peel, and devein. Save the shells to make the soup stock. Once you’re done with the shrimps, make the soup stock. Then finish prepping.
- shallot – peel and chop into big dices.
- lemongrass – cut about an inch of the bottom off and toss it. Cut the rest into 2 inch pieces. Crack them a bit. I usually just smash it with the knife handle.
- galanga – cut a 2-inch knob off the root. Peel and slice into rounds.
- kaffir lime leaves – crumble them a bit in your hands to release the aroma. I forgot to do this in the video and it turned out fine.
- chilies – smash them a bit. Bam!
- First, we need to make the soup stock. Boil the water. Add the shrimp shells and turn the heat down to low. Let it simmer for about 30 minutes. I save the shrimp shells when I cook other dishes to make soup.
- Remove the shells.
- Add lemongrass, galanga, shallot, kaffir lime leaves, chilies.
- Add mushrooms and turn the heat up to medium.
- Let the soup cook until the mushrooms soften, about 3-5 minutes.
- Add shrimps.
- Add 1/2 teaspoon salt, 4 tablespoons fish sauce, and 1 tablespoon chili paste.
- Stir a bit and keep an eye on the shrimps. Don’t overcook the shrimps. This shouldn’t take a long at all, less than a minute.
- Add 1 small can of evaporated milk.
- Add lime juice.
- Take a taste. If it’s too mild, add some fish sauce (saltiness) and/or lime.
- Garnish with cilantro and serve with rice.
Video at YouTube
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Kitchen tools recommendation
- Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
- Knives – My favorite kitchen knife is our 5″ Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6″ chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
- Rice cooker – I cook rice very often so a good rice cooker is essential. Many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surfaces never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
- Oyster sauce – I recommend the Mae Krua brand. It is high quality and affordable sauce from Thailand. The key is to check the ingredient on the bottle’s food label. The oyster extract should be the first ingredient. Many cheap brands have water and sugar listed first. As defined by the FDA, “the listing of each ingredient in descending order of predominance.” Same with fish sauce. For fish sauce, I recommend Tra Chang, the scale brand. This brand is actually my cousin’s family brand. It’s high quality.
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6 thoughts on “SAHD Cooking – Creamy Tom Yum Shrimp”
Hi Joe. Tom Yum is my favorite soup and I just made Tom Yum Goong with prawns a couple days ago. I do happen to prefer the old style clear broth, however. Thanks for sharing! Take care.
Thank you! I love this soup and was saying last night I wanted Thai food! Sometimes I just buy the Amy’s organic Thai soup and I add bok choy to it. It’s delicious!
Great recipe Joe! I love me some tom yum soup! I never knew it used evaporated milk before.
I will have to try this recipe sometime!
The old-style tom yum doesn’t use evaporated milk. You can just leave it out if you like the clear version better.
Dang I just bought another brand of shrimp sauce that I wasn’t familiar with when this one is available on Amazon. Your brand looks better. Mine is a Chinese brand koon chun shrimp sauce…is that the same thing? Should I make a return? Thanks Joe!
Actually, I think you misread the recipe. I used fish sauce for the Tom Yum.
The shrimp sauce/paste you got is for some other dish. Nam Prik Kapi or something like that.