All great chefs and home cooks have special secrets when it comes to making great dishes when time is short. This TOM YAM SOUP WITH SHRIMP is a brilliant example of how I make an impressive, dinner party worthy meal in just minutes. Although whole shrimp steeped in the classic spicy broth appears to take center stage, the real star of this recipe comes from the ultra intense Blue Elephant TOM YAM soup paste (or ready made soup), chock full of all the flavor and essence of this iconic Thai soup.
Blue Elephant Tom Yam soup stands up beautifully all by itself, but with a few additional ingredients, you can create your very own stylized version. As mentioned, I love whole shrimp or prawns, along with a myriad fresh vegetables and citrus that include Thai chili, green onions, and fresh squeezed lime that contrasts wonderfully with the exotic heat. I promise, you’re going to love this soup…thump thump!
TOM YAM SOUP WITH SHRIMP
SERVES: 2 TO 4 | COOK TIME: 25 MINUTES
INGREDIENTS
1 bag (2.4 oz.) Blue Elephant Tom Yam Soup Paste
12 medium shrimp, peeled and deveined; plus four whole for serving
8 button or shitake mushrooms
4 Thai chili, green and red
2 plum tomatoes, quartered
6 makrut lime leaves, whole
1 stalk lemongrass
2 cups water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons fish sauce
1 can (12 0z.) of evaporated milk, for creamy version
4 basil leaves, julienne
2 green onions, chopped
2 limes, one juiced, one sliced for serving
TECHNIQUE
In a medium saucepan add Blue Elephant Tom Yam soup paste, 2 cups water, 3 of the makrut lime leaves, lemongrass stalk, 2 basil leaves, and one green onion. Bring to a boil.
Add shrimp, Thai chili, mushrooms, and tomatoes. Then stir in evaporated milk and season accordingly with fish sauce and sugar.
Cook until shrimp and mushrooms are cooked through; then add juice of one lime and remove from heat.
Serve individual CUPS OR BOWLS with whole shrimp, lime slices, remaining basil, and green onions.
