- This topic has 1 reply, 1 voice, and was last updated November 29, 2014 at 1:21 am by .
- November 29, 2014 at 1:21 am #349612mos
Thai Tom Yum Soup
3-4 cups chicken stock
1 stalk lemongrass, lower 1/3 finely minced
3 kaffir lime leaves
12-14 medium or large raw shrimp, shelled
2 tbs fish sauce
1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)
3 cloves garlic, minced
optional: a handful of cherry tomatoes
generous handful fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1/2 can coconut milk (add more or less to taste)
1/3 cup fresh coriander, roughly chopped
optional: additional red chilies
optional: 1 tsp brown sugar, and a squeeze of lime juice
Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn’t mince. Boil 5 to 6 minutes, or until fragrant.
Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp brown sugar. If too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it’s too spicy for your taste.
Serve in bowls with fresh coriander sprinkled over. Enjoy!!
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