Tom Yum Soup with Coconut Milk

Tom Yum Soup with Coconut Milk


  • 3 to 4 Cups Chicken Stock
  • 1 Stalk Lemongrass (Lower 1/3 Finely Minced and Upper Part Kept Whole)
  • 3 Cloves Garlic (Minced)
  • 1/2 Teaspoon Dried Crushed Chili or to Taste
  • 3 Makrut Lime Leaves (Available Fresh or Frozen at Asian Food Stores)
  • 1/2 to 3/4 Cup Fresh Shiitake Mushrooms (Sliced Thinly)
  • 12 to 14 Medium or Large Raw Shrimp (Shelled)
  • 1 Green and/or Red Bell Pepper (Sliced)
  • Optional: A Handful of Cherry Tomatoes
  • 1/2 Can Coconut Milk or to Taste
  • 2 Tablespoons Fish Sauce
  • Optional: 1 Teaspoon Brown Sugar or A Squeeze of Lime Juice
  • Garnish: 1/3 Cup Fresh Coriander (Roughly Chopped)


  • Gather the Ingredients.
  • Pour Chicken Stock Into A Deep Cooking Pot and Turn Heat to Medium-High. Add Prepared Lemongrass to the Pot, Including Upper Parts of the Stalk you didn’t Mince. Boil 5 to 6 Minutes, or Until Fragrant.
  • Reduce Heat Slightly to Achieve A Nice Simmer. Add Garlic, Chili, Lime Leaves, and Mushrooms to Broth. Continue Simmering for Another 5 Minutes.
  • Add Shrimp, Bell Pepper, and Cherry Tomatoes (If Using). Simmer 5 to 6 Minutes, or Until Shrimp are Pink and Plump.
  • Turn Down the Heat to Low and Add Coconut Milk and Fish Sauce. Taste-Test the Soup for Spice and Salt, Adding more Chili and/or Fish Sauce (Instead of Salt) As Desired. If too Sour for your Taste, Add 1 Teaspoon Brown Sugar; if too Salty, Add A Squeeze of Lime Juice. Add more Coconut Milk if you Want your Soup Richer or Creamier, or If it’s too Spicy for your Taste.


  • Serve in Bowls with Fresh Coriander Sprinkled Over.