Tom Yum Soup
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- 1 large shallot
- 3 cloves garlic
- 3-4 thai chiles
- 3 cups vegetable stock
- 2, 2 inch filets of salmon
- 3 lemon grass stalks, bottom stem cut off, first outer layer of leaves discarded and then thinly sliced on an angle
- 4 kafir lime leaves (each stem contains what seems to be 2 leaves, they are attached and are only considered to be 1 leaf. Therefore you need 4 stems), stems removed
- 4 inches of galangal, peeled, thinly sliced
- 3 button mushrooms, cleaned and quartered
- 5 cherry tomatoes, quartered
- 3 tbsp sugar
- 1 Tbsp fish sauce (optional)
- 1 Tbsp soy sauce (if you are not using fish sauce, use 2 Tbsp)
- 2-3 limes, halved
- 1/4 cup cilantro leaves
- In a mortar and pestle, or a food processor, combine shallot, garlic and chiles to make a paste.
- Set a aside.
- In a medium sized pot combine stock, lemongrass, galangal and kaffir lime leaves
- Bring soup to a boil, then lower heat and simmer for about 10 minutes until the soup becomes very fragrant.
- Add mushrooms, tomatoes and sugar.
- stir until sugar is dissolved and mushrooms have cooked through.
- Add reserved chile paste, soy sauce and fish sauce (if using) and mix to combine.
- Gently place salmon in the pot and allow soup to simmer until the salmon is cooked to your liking.
- Turn off heat and squeeze in lime juice from 2 limes.
- Taste to adjust seasonings.
- Serve in a shallow bowl with a piece of salmon in each and sprinkle fresh cilantro over the top.
- The ingredients in this soup are very similar to the ingredients in the Thai Tom Kah Gai soup (coconut chicken soup). With a few easy adjustments this soup is transformed into a whole different meal. It is the galangal, kaffir lime leaves and lemongrass that make these soups truly Thai.
- I do not recommend leaving them out. Rather order the ingredients from the links I provided, wait a day or two to make this and have your taste buds be totally blown away by the incredible flavors!
Peas, Love & Carrots http://peaslovencarrots.com/