This Tom Yum Thai soup smells like Thai cuisine. It is my favorite one. I almost always keep a bag of shrimp in the freezer and coconut milk and coconut cream in the closet. When I want something delicious, cozy and warming, I can make this creamy Tom Yum soup. This time I used blue onions and champignons. The soft shrimp and spices blend, the mild taste of coconut cream, lime acid, agave sweetness and other spices pair together so well that usually one serving is not enough – once tasted, I always want more! I am a huge fan of Thai food.
Ingredients needed for Tom Yum Thai soup
10 oz (300 g) organic champignons
2 red onions, diced
3 cloves of garlic, minced
2 tablespoons organic vegan butter
1/2 lime juice
1 cup (250 g) coconut milk
1 cup (250 g) coconut cream
2 cups water
1 cube organic vegetable stock
pinch of sea salt and pepper
10 oz (300 g) shrimp with no shells
1 tablespoon Agave syrup (if you like sweet and sour)
1/8 cup Thai chili paste (I skip this ingredient as I hate when it’s too hot)
How to make Tom Yum Thai soup
1.Sweat the onions with the vegan butter until they are translucent, then add the garlic.
2. Squeeze the lime juice, add salt and pepper. Add 1 tablespoon of agave syrup if you like sweetness.
3. Add coconut milk, coconut cream, vegetable stock and water, then bring the mixture to a boil.
4. Take the pot off the heat. Wash, cut and add mushrooms.
5. Soak the shrimp in the water, wash and let them drain, then add to the boiling soup at the very end.
How to Cook Frozen Shrimp
Shrimp cook very quickly. If you buy them in red, it means they are already cooked, and you just have to heat them. You should add them at the very end, before serving. It is very easy to overcook shrimp, then they become tough and not as tasty as they should be. I mean tasteless. Additionally, you can get frozen ones that are overcooked and tough already. If you can, buy the gray ones and prepare them yourself. If the shrimp are gray in color, they should be cooked just for 1 minute. You just have to wait until they turn pink. Never use a microwave to defrost shrimp.
Why is Tom Yum Thai soup so spicy?
The hot soup flavor comes from the addition of chiles. I don’t like it. My version of Tom Yum soup is less spicy as I skip chili paste. If you want to make it as real Thais do just add Chili paste or Chili pepper.
How to serve Tom Yum Thai soup
Serve in a bowl, with ciabatta or baguette on the side, add your favourite greens on top. Cilantro or Parsley or other greens you have on hand.
Nutrition facts
Is Tom Yum Thai Soup Healthy? It is made with shrimp, veggies, fresh herbs, spices and aromatic ingredients. Tom Yum is loaded with nutrients, is gluten free and dairy free.
How to store Tom Yum soup
You can store Tom Yum soup in the fridge in an airtight container for 2 days.
Enjoy!
More soups recipes:
- Creamy Vegan sweet potato soup
- Norwegian fish soup
- Gazpacho Soup Recipe (no bread)
- Gluten free tomato soup with peaches and shrimp
- Pumpkin sweet potato soup
- Gluten free Potato Soup with asparagus
- Vietnamese Pho Tai soup
If you are looking for inspiration click here
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1.Sweat the onions with the vegan butter until they are translucent, then add the garlic. 2. Squeeze the lime juice, add salt and pepper. Add 1 tablespoon of agave syrup if you like sweetness. 3. Add coconut milk, coconut cream, vegetable stock and water, then bring the mixture to a boil. 4. Take the pot off the heat. Wash, cut and add mushrooms. 5. Soak the shrimp in the water, wash and let them drain, then add to the boiling soup at the very end. Serve in a bowl, with ciabatta or baguette on the side, add your favourite greens on top. Cilantro or Parsley or other greens you have on hand.
Ingredients
Instructions
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