Tom Yum with Coconut Milk
Original, spicy, and unique flavor - simply the best! Tom Yum with Coconut Milk is a famous Thai recipe. Even an inexperienced cook can easily prepare this refined soup at home. You’ll love its rich, creamy, and slightly hot taste.
Updated : 27 October, 2025
Easy
About 20 min.
Ingredients
250 grams
Seafood cocktail
400 milliliters
Water
1
Onion
1
Tomato
65 grams
Champignon
10 grams
Ginger
3 grams
Schisandra
1
Chili pepper
2
Garlic
65 milliliters
Coconut milk
1 teaspoon
Vegetable oil
3 grams
Lemon zest
10
Peppercorns
to taste
Paprika
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the garlic. Trim the outer skin of the ginger. Finely chop chili pepper, garlic, and ginger with a knife. Alternatively, press the garlic and grate the ginger on a fine grater.
Step 2
Place a pot on the stove, pour in some oil, and heat it well. Add the chopped mixture and sauté for a few minutes over medium heat, stirring constantly. Then reduce the heat and let it simmer for another couple of minutes.
Step 3
Roughly crush the peppercorns using a rolling pin and mix them with paprika.
Step 4
Peel the onion and slice it into half rings. Cut the tomato into large wedges.
Step 5
Wash, dry, and slice the mushrooms into strips.
Step 6
Add water to the pot with the sautéed chili, garlic, and ginger mixture. Bring it to a boil over medium heat.
Step 7
Then add lemongrass, onion, and mushrooms. After 3-4 minutes, add the seafood. Once it starts boiling, cook for as long as needed for them to be done. For a seafood mix, about 5 minutes; for shrimp, 2 minutes; for frozen mussels, 5 minutes; and for squid, about 1 minute.
Step 8
Finally, add tomatoes, coconut milk, lemon zest, and the pepper-paprika mix. Bring the soup to a boil again. Taste and add salt if needed. After 2–3 minutes, remove from heat. Serve hot, ladled into bowls. Enjoy!