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Tom Yum Soup
Ingredients
- 6 cups chicken stock
- 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
- 1 carrot, thinly sliced
- 4 cloves garlic, minced
- 3 Tbsp onion, minced
- 2 Tbsp galangal, grated (or ginger)
- 3 leaves makrut lime (or bay leaves and a long strip of lime zest)
- 1 1/2 Tbsp plus 1 tsp fish sauce, divided
- 1/2 Tbsp soy sauce
- 1 tsp lime juice
- 1-2 cups shiitake mushrooms
- 1 small zucchini, sliced into half moons
- 12-14 medium shrimp
- 1 cup cherry tomatoes, sliced in half
- 1/4 to 1/3 cup coconut milk
- 1 tsp chili oil (optional)
- Brown sugar, to taste (optional)
- Crushed chili pepper flakes, to taste (optional)
- 1/3 cup fresh cilantro
Instructions
- Pour the stock into a deep cooking pot and over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
- Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
- Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.
- Turn down the heat to low and add 1/4 can coconut milk, chili oil, and brown sugar and red pepper flakes to taste (if using). Add another teaspoon of fish sauce or more chili oil to taste. Discard the lime or bay leaves and the zest, if using.
- Serve with fresh cilantro sprinkled over and enjoy!