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Tom Yum Soup Recipe

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This recipe for Tom Yum Soup is from Like My Thai - The 12th Kitchen, 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 gallon water
2 stalks of lemon grass (cut into 4" long pieces and bruised slightly to release flavor)
6 lime leaves
4 oz. package of white button mushrooms (sliced in half)
3 whole Thai chili peppers or Serrano chili peppers
3/4 cup fish sauce
2 T. "nam prik pow" or chili paste in soya bean oil
Juice of 3 limes, about 6 T.
1/2 bunch of cilantro leaves, chopped into 1" pieces
(optional: sliced scallions, chopped tomatoes, coconut milk)
Directions:
Directions:
PREPARATION
Heat water to just below a simmer in a large pot
Add cut lemongrass, lime leaves, and Thai or Serrano chili peppers, lower the heat to a gentle simmer and cover pot.
Whisk fish sauce, nam prick pow, and lime juice together in a bowl and add to pot after the water begins to simmer.
Allow to simmer slowly at least 15 minutes before serving.

TO SERVE
Add a few cilantro leaves, a few mushrooms (also scallions and tomatoes if you choose), and pour 8-10 oz. of soup over top, leaving the chilies, lemongrass and kaffir lime leaves in the pot.
For Tom Yum Gkoong, add 1-2 T. of coconut milk to each bowl and mix well; or add 1 can of coconut milk to each pot of soup.
Number Of Servings:
Number Of Servings:
8

 

 

 

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