Tom Yum Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 12-14 medium or 8-10 large raw shrimp, shells left on or removed (see note below recipe)
6 cups chicken stock
1 stalk lemongrass, lower 1/3 finely minced (for more instructions, see link)
4 cloves garlic, minced
3 Tbsp. minced onion
1 thumb-size piece galangal or ginger
3 kaffir lime leaves (if you can't find them, use bay leaves)
1 tsp. lime or lemon juice
1.5 Tbsp. fish sauce
1/2 Tbsp. soy sauce
1 thick carrot, sliced
1-2 cups shiitake or your favorite mushrooms, left whole
1 small zucchini, sliced into half-moons
1 generous cup cherry tomatoes, sliced in half
1/4 to 1/3 can coconut milk, adding more or less to taste
a few drops to a tsp. chili oil OR 1-2 small red chilies, minced OR crushed chili pepper flakes
1/3 cup fresh coriander
brown sugar to taste
|
|
Directions: |
Directions:Pour stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you didn't mince. Boil hard 5 to 6 minutes to soften.
Add garlic, onion, galangal or ginger, lime leaves (or bay leaves), lime or lemon juice, fish sauce, soy sauce and carrots. Reduce heat slightly, cover, and continue lightly boiling 5 minutes.
Add mushrooms and zucchini, and continue lightly boiling another 5 minutes.
Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add 1/4 can coconut milk plus more fish sauce to taste. This is where the soup comes to its perfection.. Taste-test for the most flavorful you can make it without tilting over into too-salty, adding more fish sauce until you're happy with the flavor. If you want spice, add the chili oil, fresh chili, or chili flakes. If too sour for your taste, add a little brown sugar. If it turned out too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too strong for your taste.
Serve with fresh coriander sprinkled over.
To Shell or Not to Shell? While they can be messy to remove while eating, leaving the shells on shrimp adds infinitely more flavor to the soup. In Thailand what cooks sometimes do is remove the shells but add them to the soup, removing just before eating. |
|
Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:25 minutes |
|
This recipe for Tom Yum Soup is from