PKIA RECIPES: TOM YUM SOUP

March 2, 2010

PKIA Shopping list for Tom Yum Soup

Preparation:

  1. For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
  2. Pour stock into a deep cooking pot and turn heat to medium-high.
  3. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn’t slice. Boil for 5 minutes, or until fragrant.
  4. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
  5. Add Tofu or Shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
  6. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-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.
  7. Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)

Variations:

  • For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
  • For a more traditional/authentic Tom Yum Soup (without coconut milk), see: Traditional Tom Yum Soup
  • If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
  • Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.


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