Tom Yum (Lemongrass) Soup
A thai classic hot and sour soup that comes together in as much time as it takes to boil water. Switch out the chicken for shrimp or just leave it out for a veg version.
Servings: 4
Ingredients
Soup Base
- 2 1/2 cup Vegetable Broth*
- 1 tbsp tom yum paste*
- 1 tsp fish sauce (skip this for vegetarian version)
- 1 tsp tamarind paste
- 1 tbsp sugar (sub apple juice for sugar free version)
Soup Ingredients
- 2 oz chicken breast - cut into thin strips
- 2 oz galangal (thai ginger) - sliced
- 1/3 stalk lemongrass- cut into thin slices
- 2 kaffir lime leaves - cut into strips
- 1/2 cup onion - large slices
- 1/2 cup tomato - cut into chunks
- 1/2 cup sliced mushrooms
- 6 leaves basil
- 1 green onion - sliced
Instructions
- In a large sauce pan, add all the soup ingredients and bring to a boil.
- Add the chicken (or any other protein you wish). Allow to come to a boil.
- Add the remaining ingredients, except the basil and green onions.
- Allow to come to a boil and ensure the chicken has turned opaque and cooked through (About 3-4 mins).
- Top with basil leaves and green onion slices.
- Serve immediately.
Notes
*I highly recommend getting fresh tom yum paste from your favourite local Thai restaurant. It keeps in the fridge for weeks and makes a great marinade for chicken or shrimp.
TOM YUM GOONG
Tom Yum Goong is basically Tom Yum with the addition of coconut milk - so it is a creamier version - using the same recipe as above, just substitute 1 cup of the broth for 1 cup of coconut milk.