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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tom Yum Soup Recipe

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This recipe for Tom Yum Soup is from The Family That Eats Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar Cock Brand Tom Yum Instant Hot and Sour Paste (available in the Asian Isle at most supermarkets)
Shrimp (raw, thaw) or boneless chicken, cut into bite-size pieces
3 Carrots – sliced
1 bunch of large bok choy, or 1 bag of baby Bok choy -, chopped
10-12 large Mushrooms –sliced
Bean sprouts, rinsed
Cilantro, chopped
1 package Rice noodles - cooked according to package directions and rinse
Directions:
Directions:
For chicken based soup, add chicken to about 6 c cold water, and bring to a boil. Skim off any white foam that forms as chicken cooks. Then add jar of soup paste and about 2-3 c hot water. Add carrots and cook for about 5 min. Add bok choy and mushrooms. Cook for about 3 min, until wilted and add coconut milk. Heat through.

For shrimp soup, add soup paste to about 8 cups hot water. Cook carrots for about 5 min. Add bok choy and mushrooms. Cook about 3 min. Add coconut milk and shrimp and cook for few min until shrimp turn pink.

Put noodles and bean sprouts in bottom of bowl, ladle soup over top and sprinkle with cilantro.

Enjoy!

 

 

 

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