Easy, Yummy Tom Yum
Need an easy, quick Thai pick-me-up? Try Tom Yum Soup! It's simple to make and full of hot, sour, spicy flavors! If you don't have Thai chilies, you can use jalapenos or serrano peppers. You can use dried or canned forms of lemongrass, galanga and kaffir lime leaves, but know that it will change the authentic flavor of your soup, but don't worry, it will still be delicious!
- 1/2 lb. or so of shrimp (or chicken, or tofu)
- 3-4 stalks of fresh lemon grass
- 1 quart of mild soup stock or chicken broth salted with fish sauce
- 8 thin slices of galanga
- 4 fresh kaffir lime leaves
- 5-10 fresh thai chilies, depending on heat tolerance (remove stem and smash slightly)
- 1 small onion thinly sliced
- 2-3 Tbsp. of Thai roasted chili paste
- 3-4 Tbsp. of tamarind paste (If you don't have tamarind paste, I recommend using more lime instead.)
- 1 cup of your favorite mushrooms thinly sliced
- 2 small tomatoes cut into wedges
- Juice from 1-3 limes
- a handful of cilantro leaves
Cut off the bottom tip of the lemon grass stalks, and throw out the loose outer layer.
Cut the stalks into 1-inch sections at a diagonal up to the greener end so you can see the inner core. Smash each piece lightly in your mortar and pestle or with the side of a Chef's knife. This lets the fragrant smell seep into your kitchen (a smell that always reminds me of Fruit Loops).
Place the cut lemongrass and broth in a soup pot. Bring to a boil. (If you are using chicken instead of shrimp, add it to the broth when you add your lemongrass.)
Reduce the heat to low and let it simmer, covered, for 15-20 minutes to let the lemongrass flavors seep into the broth.
After it has simmered, add the galanga, kaffir lime leaves, chilies and onion.
Simmer for a few more minutes and then add the roasted chili paste, tamarind paste and mushrooms.
Heat it all to a boil and then let it simmer a few minutes to get the mushrooms cooked and the flavors mixing.
Stir in the sliced tomato and shrimp.
ALERT! After 20 or 30 seconds of putting in the shrimp, turn off the heat. If you leave the heat on too long after adding the shrimp, the shrimp will overcook. Eww.
Add lime juice to your preference and add the cilantro. Serve with rice. Enjoy!!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.