Tom Yum is one of my favorite soups and every time I go to a Thai Restaurant, I make sure to order it. It has a savory, sweet , tangy and fresh flavor. I also love this soup because it is so versatile! You can add in whatever veggies you want and whatever protein you’d like. If you would like this dish to be vegetarian, then just use vegetable broth and tofu. The recipe requires lemon grass, galangal and Kafir Lime Leaves which can be found at your local Asian Market. This recipe is definitely a treat for your Winter taste buds. Now let’s get cookin’!
-5 cups of your favorite broth (I used 1/2 shrimp and 1/2 chicken). Click here for my shrimp broth recipe.
-2 stalks of lemon grass; roughly chopped and smashed to release their flavors
-8 slices of Galangal
-5/6 Kafir Lime Leaves torn in half
-5 tsp of Fish Sauce
-3 Tsp of Brown Sugar
-3 Red Chilis, chopped in half (or any chili peppers you have lying around)
-1 tsp of Salt
-1 thinly sliced Onion
-3 chopped Roma Tomatoes
-1 pound of Oyester Mushrooms, chopped into bite size peices
-1/4 cup of Lime juice
-2 cups of your favorite protein: I used Tofu that I had pan fried and added once the soup was cooked. You may add in your tofu directly to the soup pot however, I prefer the crunchy texture in my Tom Yum.
-Cilantro for garnishing
1). In a large stock pot, simmer your broth, lemon grass, galangal and lime leaves for 20 minutes on medium heat.
2). Add in the fish sauce, brown sugar, mushrooms, salt, onions and tomatoes to the pot.
3). Add in your cooked Tofu to the pot and add in your lime juice. Taste for seasonings and Enjoy!
4). If adding in other proteins, add them during step 2 and add in the lime juice once the chicken / shrimp has been fully cooked.