Tom Yum Goong Nam Khon (Creamy Style) | Thai Soup | Kitchenstagram
Tom Yum Goong Nam Khon is a creamy, hot and sour soup that beautifully captures the essence of Thai cuisine. Made with fresh river prawns, this iconic dish harmonizes four bold flavours- unapologetically sour, fiery spicy, distinctly salty and subtly sweet. It is a true representation of Thailand’s culinary soul, balancing salty, sour, sweet and spicy elements in one vibrant bowl.
At the heart of Tom Yum lies the Thai “holy trinity” of lemongrass, galangal and kaffir lime leaves, which infuses the broth with their distinctive aromatic profiles. These ingredients, along with lime juice, fish sauce and crushed chili, create a fragrant base for the soup. The addition of nam prik pao, a roasted chili jam, adds a smoky and slightly sweet depth, further enriching the broth.
“Goong,” the Thai words for prawns, takes center stage in this dish. Fresh plump prawns- often served with their heads- release their fatty juices, lending the soup its signature orange hue and a burst of umami flavour. Mushrooms add texture, complementing the prawns and soaking up the flavourful broth.
Each spoonful of Tom Yum Goong Nam Khon delivers a vibrant combination of flavours, the tangy brightness of lime juice, the heat of chili, the umami of fish sauce and the herbal kick of aromatic spices. This dish is not just a soup- it’s an experience that encapsulates the vibrancy of Thai cuisine.
For the perfect Tom Yum Goong Nam Khon, don’t shy away from bold flavours. The ideal bowl should be a rich orange colour, infused with the prawn’s essence and brimming with the herbal notes that makes it legendary.
The name Tom Yum Goong originates from Thai words: “Tom” meaning “to boil” and “yum” which translates to “mixed” and refers to a type of Thai salad that balances sour, sweet, salty and spicy flavours. Together, they describe a dish that blends diverse tastes into a harmonious whole. Goong broadly refers to prawns or shrimps, the key ingredients in this dish.
At its core, Tom Yum Goong is a shrimp-based soup, infused with aromatic herbs like lemongrass, kaffir lime leaves and galangal. It captures the essence of Thai cuisine, with a broth seasoned to mimic the vibrant flavours of a traditional yum salad. The result is zesty, fragrant soup that’s both comforting and invigorating, showcasing Thailand’s culinary mastery of balanced flavours.
Nam Khon is a variation of the traditional Thai Tom Yum soup that features a creamy, thick broth. While the classic Tom Yum is a clear soup, known as Nam Sai, Nam Khon gains its richness and depth from the addition of chili jam (Nam Prik Pao) and either evaporated milk or coconut milk. This adaptation, popularized in the past decade, offers a velvety, comforting texture, making it especially appealing during colder seasons.
This inclusion of evaporated milk enhances the soup’s creaminess, while maintaining the spicy, sour and aromatic flavours tom yum is known for. Beloved not only for its taste but also for its health benefits, tom yum has been studied for its immune-boosting and potential cancer-fighting properties. Packed with herbs and spices, it is also said to be a natural remedy for colds and flu, clearing sinuses and providing warmth.
Two version of Tom Yum soup:
Tom Yum soup comes in two distinct versions: Tom Yum Goong Nam Sai and Tom Yum Goong Nam Khon. Tom Yum Goong Nam Sai features a clear, sharp and tangy broth with shrimp, offering a light yet flavourful experience. Tom Yum Goong Nam Khon is the creamy creamy variation, with a richer texture and a slightly milder tang. The creaminess in Nam Khon is traditionally achieved with Nom Kream Tiam or canned evaporated milk, adding depth without sweetness. Some cooks also opt for coconut milk for a richer twist, but evaporated milk ensures a delicate balance. Both versions are infused with signature Thai ingredients like lemongrass, galangal, kaffir lime leaves, chili and lime juice, making them iconic dishes beloved for their bold and aromatic flavours.
Ingredients you’ll need for Tom Yum Goong Nam Khon:
Tom Yum soup is a delightful balance of sour, spicy and savory flavours. Here’s a detailed list of ingredients,
Prawn or Shrimp or Goong: Prawn is the most popular protein for Tom Yum, but you can also use mix of seafood like squid or fish, which adds a unique flavour. For a richer soup, use head-on, shell-on prawn as their shells and heads enhance the stock. If unavailable, chicken stock can substitute for other proteins like chicken or tofu.
Shrimp stock: To prepare prawn or shrimp stock use head on and shell on prawns. First, toast the prawn heads and shells in a stockpot, until they stat to stick to the bottom, starts to caramelize and brown slightly. Then add water and simmer on low heat for 15-20 minutes. If you’re not using shell-on shrimp, opt for unsalted chicken stock. This allows you to season the soup with fish sauce without it becoming overly salty.
Lemongrass: Fresh lemongrass is the cornerstone of Tom Yum’s flavour. Frozen whole stalks are an acceptable substitute, bot avoid chopped or powdered versions, which lack the desired flavour
Galangal: This knobby root resembles ginger but has a unique flavour crucial to the soup. If unavailable, frozen or dried galangal can be used. Avoid substituting with ginger, as it has a distinctly different taste.
Kaffir Lime Leaves: Fresh leaves are ideal but frozen ones work too. If using dried, double the quantity for a comparable flavour. These leaves add a bright, citrusy note essential to the soup.
Thai Chilies: Adjust the quantity based on your spice tolerance. These chilies provide the soup’s signature heat.
Thai Chili Paste (Nam Prik Pao): A sweet-savoury chili jam that adds depth to the soup. You can buy it or make it at home. For our Nam Prik Pao recipe please visit HERE!
Fresh Lime juice: Fresh lime juice is non-negotiable for achieving the soup’s vibrant sourness.
Fish sauce: Use high-quality fish sauce for seasoning. It’s the primary source of savory umami in the soup.
Sugar: A small amount balances the soup’s acidity and spiciness.
Mushrooms: Common options include straw mushrooms, oyster mushrooms or Asian varieties like Shimeji or enoki. Fresh shiitake mushrooms work well too. Use what’s available, as the flavour profile remains intact.
Fresh Cilantro: Garnish with cilantro for freshness.
Storage Tips:
Leftover soup can be kept for 2 days in the fridge then gently reheat in microwave without prawns/shrimps, add them in later to avoid overcooking them.
Ingredients:
5 King Prawns, head on and shell on
1-2 nos. Lemongrass Stalk, smashed and cut into 2 inch pieces
8-10 Slices Galangal
6 pcs. Kaffir Lime Leaves, coarsely broken
4-5 pcs. Thai Red Chili, smashed
1 cup Button Mushroom
5-8 nos. Tomato
2.5 cups of Water
50 ml Evaporated Milk
1-2 tbsp Fish Sauce
1/4 cup Fresh Lime Juice
2 tsp Sugar
Salt to taste
2 tbsp Fresh Coriander, chopped
Preparation:
- Step 1: To prepare lemongrass, use knife handle or back of your knife to bash the lemongrass and remove the tough outer layers of lemongrass and cut into 2 inch pieces, keep aside. Thinly slice the galangal and keep aside. Use back of your knife to smash the red chilies and keep aside. Roughly tear the kaffir lime leaves.
- Step 2: Then slice the mushrooms in half and rotate 90 degree, then slice it half again and tomatoes and keep aside.
- Step 3: Next, rinse the prawns well, separate the prawn heads and peel off the body shell. Reserve the prawn heads and shells for making the stock.
- Step 4: In a heavy-bottom pot, add the reserved prawn heads and shells and toast until they start to stick to the bottom, starts to caramelize and brown slightly.
- Step 5: Then add water and stir to mix everything properly. Bring to a boil and simmer for 15-20 minutes on low heat.
- Step 6: Next, remove the shells and heads, making sure to drain off as much of the liquid as you can.
- Step 7: Then add lemongrass, sliced galangal, pounded chilies and broken kaffir lime leaves and simmer for 10 minutes on medium-low heat.
- Step 8: Add about 2 heaping tablespoons of Thai Chili paste or Nam Prik Pao to your soup and stir it in.
- Step 9: Lower the flame and add evaporated milk. Mix it all in and let the soup heat for about 1 minute.
- Step 10: Then add chopped mushrooms, tomatoes and cook on low heat for 2-3 minutes or until the mushrooms are done.
- Step 11: Then add the prawns and cook for 30-60 seconds or just until done. Turn off the heat. Let the soup cool down slightly, so it is not simmering or boiling.
- Step 12: Add fish sauce, lime juice and sugar and stir to combine everything. Then taste the soup and adjust the seasoning according to how sour, spicy and salty you prefer.
- Step 13: Transfer the soup to a serving bowl and sprinkle some freshly chopped coriander. Serve with rice and enjoy!!
Pro tips:
You can use various types of prawns for this recipe, larger prawns are tastier. I prefer removing the shell and the head. Save the shells and heads for the stock.
Traditional garnishes like galangal, lemongrass, and kaffir lime leaves add flavour but are tough and not meant to be eaten. Inform your guests to avoid eating these herbs or remove them after they’ve infused their flavours.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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