Tom yum — hot and sour Thai soup — is characterized by a thin, but spicy, clear broth. Nam prik pao is a sweet and spicy Thai chile paste that includes roasted dried red chiles, garlic, and shallots, and dried shrimp or shrimp paste. It is used to flavor broths, curries, salads, and stir-fries. For the creamy version of this soup, evaporated milk is traditional, but coconut milk is a dairy-free option, changing this soup from tom yum to tom kha. All versions are deliciously spicy and fragrant.
Ingredients
4 cups seafood stock or 2 cups clam juice mixed with 2 cups water
1 lemongrass stalk, bottom 8 inches, cut in half
6 makrut lime leaves (see note)
4 (¼-inch) slices fresh ginger
4 small Thai chiles, 2 long red chiles, or 2 jalapeños
2 garlic cloves, peeled
4 scallions, white and green parts, sliced
4 large, fresh shiitake mushrooms, stemmed, caps thinly sliced
1 ripe plum tomato, coarsely chopped
¼ cup Asian fish sauce
1 tablespoon packed light brown sugar or granulated sugar
1 (12- to 14-ounce) can evaporated milk or unsweetened coconut milk
1 to 2 tablespoons nam prik pao (Thai roasted chili paste; see note)
1 pound white fish fillets, such as cod, rockfish, lingcod, or seabass, etc. cut into 1½-inch pieces Available in our Seafood Subscription Box
¼ cup freshly squeezed lime juice, plus wedges for serving
½ cup coarsely chopped cilantro leaves and tender stems
¼ cup torn basil leaves, preferably Thai
1 red chile, sliced (optional)
Steamed rice for serving
Directions
Make the Broth
Add the seafood stock to a medium pot. On a cutting board, using the side of a chef’s knife or meat mallet, lightly crush the lemongrass, lime leaves, ginger, chiles, and garlic. Add the aromatics to the pot and bring to a rapid boil over high heat. Reduce the heat to low, then cover and simmer for 10 minutes.
Make the Soup
Strain the broth through a fine-meshed sieve, pressing hard on the solids to extract as much liquid as possible. You should have about 3¾ cups of broth. Return the broth to the pot, place over medium heat, and bring to a simmer. Add three-quarters of the scallions (reserve the rest for garnish), the shiitakes, tomato, fish sauce, and sugar to the broth and cook, stirring occasionally, until the shiitakes are tender, 3 to 4 minutes. Add the evaporated milk (or coconut milk) and chili paste and return to a simmer. Add the fish and cook just until opaque, about 3 minutes.
Finish and Serve
Just before serving, stir in the lime juice. Ladle into bowls and garnish with the remaining scallions, cilantro, basil, and chiles if using. Serve steamed rice and lime wedges alongside.
Pro Tips
Pair it Up
Aromatic or fruity white wines like gewürztraminer are popular wines to pair with Thai food, especially red curries and spicy stir-fries. If beer is your choice here, go for something fragrant, citrussy, and spicy like witbier. it’s wonderfully refreshing with the heat and sourness of Thai food.
Ingredient Info
Nam prik pao can be found at Asian markets or online grocers here. Chinese chili crisp, thai red curry paste, or sambal oelek can be substituted in a pinch.
Fresh, dried, or frozen makrut lime leaves are available at Asian markets or online grocers. You can also use the same number of 1-inch wide strips of lime zest removed with a vegetable peeler.
