Tom Yum Soup
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Prep Time:
Cooking Time: Servings: 4 |
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Tom Yum Soup Recipe.
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Be The First To Review This RecipeIngredients
| chicken broth | 8 cups | |
| galangal | 1 cup | sliced |
| lemon grass | 6 | lower thick portion only -pounded |
| kaffir lime leaves | 10 | |
| kaffir lime leaves | 4 | |
| shrimp | 1 lb | peeled and deveined |
| straw mushrooms (canned) | 4 cups | drained and rinsed |
| roasted Thai chile | 6 | smashed |
| fish sauce | 1/2 cup | |
| lime juice | 1/2 cup | |
| chili paste in soybean oil | 3 Tbsps | |
| cilantro | 2 Tbsps |
Directions
- In a stockpot combine the chicken broth, galangal, and lemon grass.
- Roll the lime leaves and crush lightly within your hand. Add to the stockpot.
- Bring to a boil and reduce to a simmer. Cook for 45 minutes to 1 hour.
- Strain the broth and return to the stockpot. Return to a simmer.
- Add the shrimp, mushrooms, and chiles. Cook until the shrimp turns pink. About 1 minute
- Stir in the fish sauce, lime juice, and chile paste.
- Divide among the serving bowls and garnish each with the chopped cilantro.
