Total Time
50mins
Prep 20 mins
Cook 30 mins

This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.

Ingredients Nutrition

Directions

  1. In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
  2. Reduce heat and simmer 5 minutes.
  3. Strain through a fine sieve and return to pot.
  4. Trim dry ends off lemongrass and peel away any tough outer leaves.
  5. Cut into 1" lengths and add to pot.
  6. Add fish, corn, mushrooms and green onions.
  7. Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
  8. Stir in red pepper, coriander, lime rind and juice.
Most Helpful

This recipe makes nice soup. I used shrimp, and scaled the recipe for fewer diners. I did seem to need a little more liquid for my scaled recipe, but made up for that with the seasonings. I used canned straw mushrooms, which I left whole. I also left the baby corn whole. After tasting the soup, I added some fish sauce, which I feel is an important ingredient. I did use lime zest and juice, but think a kaffir lime leaf or 2 would add a lot to this. Thank you for sharing this recipe with us.

mianbao December 13, 2011