Tom Yum Borscht
Soups • Author's
Description
A hybrid created by a chef from a local restaurant, this dish combines the invigorating qualities of two great soups: the beet and tomato flavor of borscht made with brisket is complemented by shrimp, lime leaves, and coconut milk. On one hand, the sweetness of the beets and coconut gently envelops and soothes the spirit dulled by alcohol, while on the other, the punch of Thai spices acts as effectively as a sobering slap in the face. A great option if you're looking to escape the eternal winter gloom.
Ingredients
- Beef chuck roast 20 oz
- Campbell's Beef Broth 5 qt
- Shrimp 5 pieces
- Potato 4 pieces
- Onion 1 piece
- Carrot 1 piece
- Beetroot 3 pieces
- White Cabbage 10 oz
- Garlic 2 cloves
- Passata Tomato Sauce 2 spoons
- Vinegar essence 1 tablespoon
- Coconut Milk 0 fl oz
- Banana Leaves 0 oz
- Galangal 0 oz
- Lemongrass 0 oz
- Galangal 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Grill the beef brisket until it forms a crust. Place it in beef broth.
Step 2
Cut the potatoes. Boil for 10–15 minutes in broth with bacon.
Step 3
In a skillet, sauté the onion, carrot, and garlic until golden brown. Once the broth comes to a boil, skim off any foam. Add the sautéed onion and carrot to the broth.
Step 4
Then sauté the beetroot with the addition of tomato paste, lemon juice, and lemon zest. Add it to the broth.
Step 5
Slightly sauté the chopped galangal root and lemongrass in vegetable oil. Add them to the broth, bring everything to a boil, and season with salt and pepper to taste.
Step 6
Add finely chopped garlic and lime leaves.
Step 7
Pour the soup into a bowl. Add raw, peeled shrimp to the hot broth.
Step 8
Before serving, pour in the coconut milk.
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