Tom Yum is known for its lively balance of sour, spicy, salty, and aromatic flavors. This creamy version adds a smooth texture while keeping the bright character of the classic soup. Shrimp provide a naturally savory base, while lemongrass, lime leaves, chilies, mushrooms, and tomatoes create layers of fragrance and freshness.

The result is a comforting bowl that works beautifully with steamed jasmine rice.

Ingredients

4 shallots

1 stalk lemongrass

5–6 kaffir lime leaves

2–3 Thai red chilies

6 cups water

2–4 tablespoons Tom Yum paste

1 pound whole shrimp

1 cup cremini or button mushrooms

1 cup cherry tomatoes

Juice of 1/2 lemon

1 cup evaporated milk

2 tablespoons heavy cream, optional

1 tablespoon fish sauce

Palm sugar, coconut sugar, or agave nectar, to taste

1/3 cup chopped cilantro

1 tablespoon shrimp paste with soybean oil

1/2 tablespoon Thai chili paste

Preparation and Cooking Time

Prep time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Serves: 4

Instructions

1. Slice the shallots into thin rings.

2. Cut the lemongrass into two or three pieces that fit comfortably in the cooking vessel. Gently press the thicker sections with the back of a spoon to release their aroma.

3. Cut the Thai red chilies in half. For a milder soup, replace them with sliced red bell pepper.

4. Place a suitable cooking vessel over high heat.

5. Add the shallots, lemongrass, chilies, and kaffir lime leaves. Cook for about 5 minutes, stirring frequently so the ingredients become fragrant without burning.

6. Pour in the water and stir gently.

7. Add the Tom Yum paste and mix until it is evenly distributed throughout the liquid.

8. Add the shrimp, mushrooms, and halved cherry tomatoes.

9. Reduce the heat and simmer uncovered for about 15 minutes. Stir occasionally as the ingredients cook.

10. Remove the lemongrass and kaffir lime leaves before continuing.

11. Pour in the evaporated milk and stir until the broth becomes evenly creamy.

12. Add lemon juice and fish sauce, then taste the soup. Adjust the seasoning gradually rather than adding everything at once. If additional sweetness is desired, add a small amount of palm sugar, coconut sugar, or agave nectar.

13. Add the heavy cream if a richer consistency is preferred.

14. Spoon the shrimp paste with soybean oil and Thai chili paste over the soup, then finish with chopped cilantro.

15. Serve immediately with jasmine rice.

Tips for Better Flavor

The aromatic base is an important part of this recipe. Giving the shallots, lemongrass, chilies, and lime leaves a few minutes of heat before adding water helps create a more fragrant broth. Seasoning should also be handled carefully. Tom Yum paste can already contain salty, sour, or sweet elements, so the amount of additional fish sauce, citrus juice, and sweetener should depend on the particular paste being used. Adding these ingredients little by little makes it easier to achieve a balanced flavor.

Creamy Tom Yum combines a fragrant broth with a smooth finish and plenty of contrasting flavors. The citrus keeps the soup lively, while mushrooms and shrimp make it satisfying enough for a complete meal alongside jasmine rice. With careful seasoning and a few simple preparation steps, this recipe offers a practical way to enjoy a warm, aromatic soup at home.