Tom Yum Nam Khon Kung (ต้มยำน้ำข้นกุ้ง) is less popular version of Tom Yum Kung (ต้มยำกุ้ง), where coconut milk is added in the broth. I really like eating it, whether from the food court or from the restaurant. When I cook at home, I use the following basic ingredients: shrimp, mushrooms, chili (not shown in the picture), galangal, onion, garlic, lemongrass, kaffir lime leaves, lime juice, tomatoes, fish sauce, coriander, tom yum paste, coconut milk and no sugar as I don’t like putting them in the soup.
Of course we can add fish, chicken, squid, etc. and can use the chicken stock for the soup. Instead of boiling water first, I started by heating a little bit of oil, added onion and garlic, galangal, lemongrass, fish sauce and waited for a few minutes. Then added the mix Tom Yum paste with water. Later, I added mushroom, shrimp, kaffir leave, chili, tomatoes and my favorite coconut milk. It tastes better than I thought it would be and I am pleased with the outcome.