Tom Yum Soup
Source: http://comestibl.es/tom-yum-thai-soup
Ingredients
- 1 tsp vegetable oil
- 1 stalk lemongrass (outer layers removed, bruised with back of knife and cut into 2” pieces)
- 1 shallot diced
- 3-4 gloves garlic, smashed and finely chopped
- 2 tbs Thai Red Curry paste [<a href=”/supplies/thai-red-curry-paste” data-mce-href=”/supplies/thai-red-curry-paste”>See supply list</a>]
- 1 tbs palm sugar (substitute light brown sugar)
- 1 inch chunk of galangal (or ginger) sliced into large slices (5-6)
- 4 kaffir lime leaves
- 6 cups chicken stock
- 1 lb boneless chicken breast
- 1 can Coconut Milk (unsweetened)
- 5-6 white mushrooms (sliced into thick slices)
- 2 limes (juiced)
- 2 tbs Thai Fish Sauce
- 1/3 cup Cilantro (chopped)
Directions
heat oil in dutch oven or soup pot
add shallot, garlic, curry paste and lemon grass to pot
stir over medium heat until shallot softens
add palm sugar, galangal, lime leaves and chicken stock
cook for 10-12 minutes, stirring occasionally
cut chicken into 3/4 in pieces
add chicken, mushrooms and coconut milk to pot
meanwhile, chop cilantro and juice lime to bowl
after 6-8 minutes, turn off heat and add lime juice & fish sauce
stir and serve