Master Thailand's iconic hot and sour soup loaded with succulent tiger prawns, oyster mushrooms, lemongrass, galangal, kaffir lime leaves, and evaporated milk for a silky rich finish.
Sauté reserved shrimp heads in 1 tbsp oil until golden red. Pour 1.2 liters water and simmer for 10 minutes, then strain to yield flavorful shrimp broth.
Add bruised lemongrass, sliced galangal, torn kaffir lime leaves, and 2 tbsp Thai chili paste into the simmering stock. Cook for 5 minutes until intensely fragrant.
Add mushrooms and tiger prawns to the boiling broth. Season with 3 tbsp fish sauce. Simmer gently for 3-4 minutes until prawns turn plump pink and juicy.
Turn off heat. Stir in 100ml evaporated milk and 3 tbsp fresh lime juice. Ladle into soup bowls, top with crushed chilies and cilantro sprigs.
Q: What is the difference between Tom Yum Nam Sai and Tom Yum Nam Kham?
A: Nam Sai is a clear spicy broth, while Nam Kham includes evaporated milk or coconut milk for a rich creaminess.
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