Tom Yum Soup (with variations)

By kaydub

January 26, 2017

Prep Time: 15 min

Cook Time: 1 hours

Yield: 6 servings

Make with chicken, shrimp, or no meat (can substitute tofu, if desired).

If you use coconut milk and chicken, this is very similar to Tom Khaa Gai

Ingredients

1 lb skinless boneless chicken breasts and/or
12 medium shrimp (or 18, depending on size so each serving gets an even number of shrimp)
1/2 package of tofu, in 1/2 cubes (if not using meat)

10 kaffir lime leaves, hand torn down the middle
2″ piece of galangal or ginger, sliced (rough slice so they’re easy to identify and remove)
8 oz shiitake, straw, oyster, or maitake mushrooms, sliced
2-4 stalks of lemongrass (tough outer layers removed), sliced into 2-4″ pieces
4 cloves of garlic, minced
A handful of cherry tomatoes (optional)
6 cups chicken broth
1 13.5 oz can coconut milk, or 1/2 a small can of coconut cream
2 Tablespoons fish sauce
1 Tablespoon lime juice (plus lime wedges for serving)
4 Thai chilies (optional) or 1 Tablespoon chili sauce (Nam Prik Pao)
Cilantro leaves (for garnish)

Directions

Put stock in a pot, on medium high. Add lemongrass, boil for 5 minutes
Reduce heat to a simmer
Add Garlic, Lime leaves, and mushrooms (and chilies, if you’re using them)
Add chicken (optional)
Simmer for another 5 minutes
Add shrimp and cherry tomatoes (optional)
Simmer for another 5 minutes
Turn heat to low, add coconut milk (optional), and fish sauce
Taste soup for flavor. If it’s too hot, you can add more coconut milk, and if it’s too sour, you can add a pinch of brown or white sugar
Optionally, you can remove the lemongrass and lime leaves and ginger before serving, because they’re not meant to be eaten
Serve with cilantro leaves as a topping
Also, if making the soup mild for guests, you or your diners can add sliced peppers in the bowls as you’re serving for a bit of heat, and/or chili sauce

via Kencooking http://ift.tt/2kyJGsR