Recipe by K & c
Nice, flavorful Thai soup. Easy to make and very tasty. Got the recipe from a Vegetarian magazine. I'm not a Vegetarian, but I love this soup!
Top Review by resenjess
I say yum yum to Tom Yum! My brother went to Thailand and brought back a bunch of spices for me as a gift. So, I searched recipes by ingredients. This was my first try with the new-to-me ingredients and it came out tasty. I used dried Thai red hot peppers and dried lemon grass, as well as three baked and cubed chicken breasts and ginger powder instead of fresh ginger. Otherwise, I followed the recipe exactly. Easy, yummy, interesting. Five stars from me.
- 4 cups vegetable broth
- 2 large lemongrass, stalks (peeled and cut into pieces)
- 3 thai dried kaffir lime leaves
- 1 teaspoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon peeled minced fresh ginger
- 2 teaspoons roasted chili paste
- 1 1⁄2 cups chopped white mushrooms or 1 1⁄2 cups oyster mushrooms
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 3⁄4 cup finely chopped tomatoes
- 1 tablespoon minced cilantro
- 1 -3 small hot green chili pepper (seeded and halved)
Directions See How It's Made
- Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
- In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
- When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
- Add the cooked garlic and ginger to the broth. Return broth to a boil.
- Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
- Stir in lime juice and soy sauce.
- Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.