Yum Goong Nam Khon
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Difficulty Level: Intermediate
Recipe Intensity: Moderate
Ingredients
For the Soup Base
- 6 cups chicken stock or seafood stock
- 2 stalks lemongrass, cut into 2-inch pieces and lightly crushed
- 5 kaffir lime leaves, torn
- 4 slices galangal
- 2 Thai red chilies, bruised
- 1 medium onion, sliced
For the Main Ingredients
- 1 pound (450g) large shrimp, peeled and deveined
- 8 ounces (225g) straw mushrooms or button mushrooms, sliced
- 1 medium tomato, cut into wedges
For the Creamy Broth
- ½ cup evaporated milk
- 2 tablespoons Thai roasted chili paste (Nam Prik Pao)
Seasonings
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
Garnish
- Fresh cilantro leaves
- Sliced red chilies
- Lime wedges
- Extra chili paste (optional)
Equipment Needed
- Large soup pot
- Knife
- Cutting board
- Ladle
- Measuring spoons
- Serving bowls
Step 1: Prepare the Ingredients
Time: 15 Minutes
Intensity: Easy
Wash and prepare all ingredients before cooking.
- Peel and devein shrimp
- Slice mushrooms
- Cut tomatoes into wedges
- Bruise lemongrass and chilies
- Tear kaffir lime leaves
Having all ingredients ready ensures smooth cooking.
Step 2: Build the Aromatic Broth
Time: 10 Minutes
Intensity: Easy
Pour the chicken or seafood stock into a large pot.
Add:
- Lemongrass
- Kaffir lime leaves
- Galangal
- Onion
- Bruised chilies
Bring to a gentle boil over medium-high heat.
Reduce heat and simmer for 8–10 minutes.
The broth will become fragrant as the herbs release their essential oils.
Step 3: Add Mushrooms and Tomatoes
Time: 5 Minutes
Intensity: Easy
Add:
- Mushrooms
- Tomato wedges
Continue simmering for about 5 minutes.
The vegetables should soften while maintaining their shape.
This step adds texture and natural sweetness to the soup.
Step 4: Incorporate the Chili Paste
Time: 3 Minutes
Intensity: Moderate
In a small bowl, mix the Thai roasted chili paste with a few tablespoons of hot broth.
Stir until smooth.
Return the mixture to the pot.
Mix thoroughly to distribute the chili paste evenly.
The broth will begin developing its characteristic creamy appearance and rich flavor.
Step 5: Add the Shrimp
Time: 3–4 Minutes
Intensity: Easy
Add the shrimp to the simmering broth.
Cook just until:
- Pink
- Opaque
- Firm
Avoid overcooking, as shrimp can become rubbery.
The shrimp should cook in approximately 3–4 minutes.
Step 6: Add the Evaporated Milk
Time: 2 Minutes
Intensity: Easy
Reduce heat to low.
Slowly stir in the evaporated milk.
Mix gently.
The broth will become silky and creamy without being overly heavy.
Do not allow the soup to boil vigorously after adding the milk.
Step 7: Season the Soup
Time: 2 Minutes
Intensity: Easy
Add:
- Fish sauce
- Lime juice
- Sugar
Taste and adjust seasoning as desired.
Authentic Yum Goong Nam Khon should have a balanced combination of:
- Sour
- Spicy
- Salty
- Slightly sweet
Step 8: Final Simmer
Time: 2 Minutes
Intensity: Easy
Allow the soup to simmer gently for another 1–2 minutes.
This helps all flavors meld together beautifully.
Turn off the heat immediately after simmering.
Step 9: Garnish and Serve
Time: 3 Minutes
Intensity: Easy
Ladle the hot soup into serving bowls.
Top with:
- Fresh cilantro
- Sliced chilies
- Lime wedges
Serve immediately while hot.
Chef’s Tips for Success
Use Fresh Herbs
Fresh lemongrass, galangal, and kaffir lime leaves are essential for authentic Thai flavor.
Don’t Overcook Shrimp
Shrimp cook very quickly and should be removed from heat as soon as they turn pink.
Adjust Spice Levels
For a milder soup, reduce the number of Thai chilies.
For more heat, add extra chilies or chili paste.
Balance the Flavors
Thai cuisine relies on balance. Taste before serving and adjust lime juice or fish sauce as needed.
Flavor Variations
Seafood Yum Nam Khon
Replace some shrimp with:
- Squid
- Mussels
- Scallops
Creates a more luxurious seafood version.
Chicken Yum Nam Khon
Substitute shrimp with sliced chicken breast.
A popular alternative that remains flavorful and satisfying.
Extra Creamy Version
Add:
- Coconut milk
- Additional evaporated milk
For an even richer broth.
Vegetarian Version
Use:
- Vegetable stock
- Tofu
- Mixed mushrooms
Replace fish sauce with soy sauce or vegan fish sauce.
Serving Suggestions
Yum Goong Nam Khon pairs wonderfully with:
- Steamed jasmine rice
- Thai cucumber salad
- Spring rolls
- Sticky rice
- Thai grilled chicken
- Fresh vegetable platters
It can be served as either an appetizer or a complete meal.
Storage Instructions
Refrigerator
Store cooled soup in an airtight container for up to 2 days.
Reheating
Reheat gently over low heat.
Avoid boiling to preserve the texture of the shrimp and milk.
Freezing
Not recommended due to the dairy content and delicate shrimp texture.
Nutritional Benefits
High Protein
Shrimp provide lean protein that supports muscle growth and repair.
Rich in Minerals
Shrimp contain selenium, phosphorus, and iodine.
Low Carbohydrate
The soup is naturally low in carbohydrates.
Herb Benefits
Lemongrass, galangal, and lime leaves contribute antioxidants and aromatic compounds.
Light Yet Filling
The creamy broth adds satisfaction without excessive heaviness.
Nutrition Information
Per Serving (Based on 4 Servings)
- Calories: 245
- Protein: 24g
- Carbohydrates: 9g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 185mg
- Sodium: 980mg
- Fiber: 1g
- Sugar: 5g
- Calcium: 90mg
- Iron: 2mg
- Potassium: 420mg
