Thai Tom Yum Soup

Budget Menu & Dirt Cheap Recipes General Recipes Thai Tom Yum Soup

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      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!!
      sSig_censored  smilie

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Budget Menu & Dirt Cheap Recipes General Recipes Thai Tom Yum Soup