Tom Yum - Thai Hot and Sour Soup

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READY IN: 47mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
  • Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
  • Slice tofu into long thin strips; set aside.
  • Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
  • Lower heat to medium and cook for several minutes.
  • Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
  • Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
  • Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
  • The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
  • Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.
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