Thread: Tom Yum Soup
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Old 10-11-2008, 08:29 AM
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Thumbs up Tom Yum Soup

If your local stores don't have some of the ingredients ships fresh stuff free and once a month runs a $5 shipping special on other items. I freeze the fresh items so I have them on hand.

Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses. In this version of the soup, coconut milk is added (officially "Tom Khaa") which adds both richness and flavor while still keeping the soup super healthy. ENJOY!
Prep Time: 15 minutes

Cook Time: 15 minutes

  • 3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
  • 1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)...I keep powdered lemongrass on hand if I don't have fresh)
  • 3 kaffir lime leaves (available fresh or frozen at Asian food stores) THese are essential for THAI cooking.
  • 12 medium or large raw shrimp, shelled
  • 2 Tbsp. fish sauce
  • 1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced
  • 3 cloves garlic, minced
  • a handful of cherry tomatoes or can of diced tomatoes
  • a handful of fresh shiitake mushrooms, sliced thinly or any kind you have. Canned will work in a pinch.
  • 1 green and/or red bell pepper, sliced. I also use frozen Asianveggies from Sam's Club.
  • 1 can coconut milk
  • 1/3 cup fresh coriander, roughly chopped
  • optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
  • optional: wedges of lime for serving (key limes or regular limes) or put some lime juice in the soup which I did.
  1. For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
  2. Pour stock into a deep cooking pot and turn heat to medium-high.
  3. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
  4. Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.
  5. Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.
  6. Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
  7. Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!
  • For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
  • If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
  • This soup is often made without coconut milk (simply replace the coconut milk with more stock).
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