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Tom Yum Soup Made Easy Recipe

  • 6servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups chicken stock or 1 1/4 pint stock made from OXO or bullion

  2. 2-3 stalks lemongrass , lower

  3. 1/3 minced or mashed in a mortar (or 6tsp of prepared lemongrass from a jar)

  4. 3-5 kaffir lime leaves (depending on size of leaf)

  5. 2 fresh limes or 4TBS concentrated lime juice

  6. 1 tin cocuonut milk (or 1 block of coconut cream + 1/2 pint milk )

  7. 1/2 to 1Lb (250g-500g) ready cooked shrimp / prawns

  8. 2 TBSP. Thai or Singapore fish sauce

  9. 1-2 small red chilies , minced OR 1/2 -1 tsp. dried crushed chili (to suit your taste)

  10. 3 cloves garlic , minced (or from a Lazy garlic jar)

  11. 2 inches of fresh ginger (or 4tsp from Lazy ginger jar)

  12. 3 generous cups of fresh shiitake mushrooms OR pack of dried shiitake OR chestnut OR button mushroom (whatever you have in the fridge)

  13. 1/2 - 1 cup fresh coriander

  14. 2 TBS sugar (to taste, so the soup is sweeter rather than tart)

  15. optional: a handful of cherry tomatoes OR red bell pepper thin sliced

Instructions Jump to Ingredients ↑

  1. Pour stock into a deep cooking pot and turn heat to medium-high.

  2. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice, kafir leaves, ginger, galic and chilli.

  3. High simmer for 5 minutes, or until fragrant.

  4. Add 2 cup thin sliced mushrooms to broth along with tin of coconut milk and lime juices. Continue cooking gently (lowest setting) for another 8-9 minutes.

  5. Add shrimp, bell pepper, coriander and cherry tomatoes (if using). And cook on low 5-6 minutes more. Add 1 cup remaining sliced mushrooms and a few whole ones as well, then cook on low for 4-5 minutes. Add extra coriander at this stage if you love the taste (like I do)

  6. Add fish sauce, stir and then 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 your sugar at this stage; 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.)

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