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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A Traditional Thai or Balinese Tom Yum soup with easy to find ingredients including lime, coriander and lemon grass Ingredients:
6 cups chicken stock or 1 1/4 pint stock made from oxo or bullion |
2-3 stalks lemongrass, lower 1/3 minced or mashed in a mortar (or 6tsp of prepared lemongrass from a jar) |
3-5 kaffir lime leaves (depending on size of leaf) |
juice from 2 fresh limes or 4tbs concentrated lime juice |
1 tin cocuonut milk (or 1 block of coconut cream + 1/2 pint milk) |
1/2 to 1lb (250g-500g) ready cooked shrimp/prawns |
2 tbsp. thai or singapore fish sauce |
1-2 small red chilies, minced or 1/2 -1 tsp. dried crushed chili (to suit your taste) |
3 cloves garlic, minced (or from a lazy garlic jar) |
2 inches of fresh ginger (or 4tsp from lazy ginger jar) |
3 generous cups of fresh shiitake mushrooms or pack of dried shiitake or chestnut or button mushroom (whatever you have in the fridge) |
1/2 - 1 cup fresh coriander |
2 tbs sugar (to taste, so the soup is sweeter rather than tart) |
optional: a handful of cherry tomatoes or red bell pepper thin sliced |
Directions:
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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