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Creamy Tom Yum-Style Shrimp Soup

Name: Creamy Tom Yum-Style Shrimp Soup
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 120g Shrimp; 150ml Milk; 1 knob Ginger; 1/2 Lemon; 2 tsp Chicken Bouillon; 1 tbsp Fish sauce; 1 tsp Doubanjiang; 1 tsp Sugar; 300ml Water

Soup

⏱ 15 min

👥 Serves 2

Difficulty ⭐

A shrimp soup making Thai tom yum nam khon, mellowed with milk, from pantry ingredients.

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📖 The Story Behind This Dish

Thai tom yum kung has a mellow 'nam khon' version with milk or evaporated milk. This creative dish recreates it easily with fish sauce, lemon, ginger, doubanjiang, and milk. Sour and spicy yet creamy. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weekend night, shrimp float in orange-tinged milky soup as spoons go in amid the scent of lemon and ginger.

🥕 Ingredients (serves 2)

Shrimp 120g
Milk 150ml
Ginger 1 knob
Lemon 1/2
Chicken Bouillon 2 tsp
Fish sauce 1 tbsp
Doubanjiang 1 tsp
Sugar 1 tsp
Water 300ml

👩‍🍳 Instructions

Thinly slice the ginger and devein the shrimp.
Bring the water, ginger, chicken stock powder, and doubanjiang to a boil in a pot.
Add the shrimp and cook through.
Add the milk and warm through (don't boil), and season with fish sauce and sugar.
Turn off the heat and squeeze in lemon.

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