This Tom Yum Goong with Coconut Milk is wonderful to serve as lunch or dinner on any hot summer day. I traveled to Thailand many years ago and loved the aroma and flavor in Thai cuisines ever since. Now, you can also make this dish at home and enjoy the Thai flavor without hopping onto the plane.
4 cups chicken stock
2 stalk lemongrass, cut into 1/2-inch length
2 inches fresh ginger, sliced
1 cup Thai basil leaves
Juice from 2 limes
2 tablespoons fish sauce
2 small red chilies, diced (more if you like your soup more spicy)
1/2 teaspoon red pepper flakes
1 (14 oz) can coconut milk
2 teaspoons palm sugar (can be substituted with brown sugar)
16 medium or large raw shrimp, shelled an deveined
2 cups of Shimeji mushrooms (I used 1 cup white and 1 cup brown)
1 small bunch of cilantro
In a large pot, bring chicken stock to a boil. Add lemongrass, ginger, and Thai Basil into the stock. Turn to low heat and simmer for 20 minutes. Strain and discard the lemongrass, ginger and basil. Return stock back to the same pot.
Add lime juice, fish sauce, red chilies, pepper flakes, coconut milk and palm sugar. Taste and adjust seasonings if needed.
Add shrimp and mushroom, simmer for a few more minutes, or until the shrimps are cooked through.
Remove soup from heat, transfer to soup bowls, sprinkle with cilantro leaves and serve hot.