Tom Yum Soup
Tom Yum soup is one of my favorites. It has a unique flavor and I that is so different. The combination of the Tom Yum paste and coconut milk is great. You will most likely have to visit your local Oriental food store to get Tom Yum paste, minced lemon grass, and kaffir lime leaves but it's worth it.
| Soup |
|
| ½ lb | rice stick noodles |
| 6 cups | chicken broth |
| 5 tbl | Instant Tom Yum soup paste |
| 4 cloves | garlic, minced |
| 2 stalks | lemon
grass, just the white parts, cut into 1" pieces |
| 3 | kaffir lime leaves, tear each almost in half |
| 3 tbl | fish sauce |
| 3 tbl | lime juice |
| 13.5 oz can | coconut milk |
| 1 lb | mushrooms, sliced, quartered, or cut up however you like, as long as they are bite sized |
| Garnishes | |
| 4 tbl | copped cilantro |
| 12 | cherry tomatoes, cut in half |
Bring a large pot of water to a boil, take it off the heat, and add the rice stick noodles. Let the noodles soak for 8 to 10 minutes then drain. Set the noodles aside. Put the noodles in a pot and keep them covered with warm, not hot, water so they don’t stick together.
Add the chicken broth to a large heavy pot and turn the heat to medium-high.
While the broth is heating, add the Tom Yum paste, garlic, lemongrass, and kaffir lime leaves, and bring everything to a boil. Lower the heat and simmer uncovered, for about 10 minutes.
Add the fish
sauce, lime juice and coconut milk to the broth mixture.
Bring the broth mixture back to a simmer and continue simmering
for 2 minutes.
Use a slotted spoon to remove the lime leaves and lemon grass pieces.
Add the shrimp and mushrooms and simmer another 3 minutes.
Divide the cooked noodles into 4 big soup bowls. Garnish each bowl with a tablespoon of cilantro and the cherry tomatoes.
Ladle the broth over the noodles and garnishes.
Serve.
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