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Tom Yum
The famous Thai soup with a vibrant, spicy-tangy flavor, coconut milk, and the aroma of lemongrass. A great warming option for lovers of Asian cuisine.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Cut the lemongrass into several pieces and bruise it slightly with the back of a knife to release the aromatics.
Slice the ginger thinly.
Slice the mushrooms.
If using chicken breast, slice it into thin pieces.
Heat vegetable oil in a pot. Add the Tom Yum paste and sauté for 1–2 minutes to wake up the flavors. Then pour in the chicken stock and coconut milk, and stir well.
Add the lemongrass, ginger, and kaffir lime leaves to the pot. Simmer over medium heat for 5 minutes.
Add the sliced mushrooms and, if using chicken, drop it in at this point. Cook for 5–7 minutes until the chicken is done.
If making it with shrimp, add them right at the very end. They cook super fast—just 2–3 minutes.
Stir in the fish sauce, lime juice, and sliced chili if you like it extra spicy. Give it a final stir and take it off the heat.
Ladle the Tom Yum into bowls, garnish with chopped green onions and cilantro. Serve alongside steamed rice, which is traditionally enjoyed on the side.
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