Tom Yum

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. As it appears to have immune-boosting power as a natural remedy for cold and flu viruses.  I've included coconut milk, which I find adds both richness and flavor while still keeping the soup super healthy.

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

·                                 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)

·                                 3 kaffir lime leaves (available fresh or frozen at Asian food stores)

·                                 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

·                                 a handful of fresh shiitake mushrooms, sliced thinly

·                                 1 green and/or red bell pepper, sliced

·                                 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)

Preparation:

1.                              For instructions on how to buy, prepare, and cook with 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 s                   pice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.

                      Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side.