Tom Yum Kung Soup
Soups • Thai
Description
If the soup seems too spicy for you, you can add a spoon or two of coconut milk directly to the bowl. You can use canned chicken broth, broth cubes, or make your own by adding a larger than usual amount of celery and coriander roots.
Ingredients
- Chicken Broth 0 qt
- Tom Yum Chili Paste 5 oz
- Lemon 2 pieces
- Fish Oil 0 fl oz
- Sugar 0 oz
- Lemongrass 2 spoons
- Ginger 0 oz
- Banana Leaves 4 pieces
- Peeled Cooked Shrimp 20 oz
- Champignons 5 oz
- Coconut Milk 5 fl oz
- Cilantro 0 oz
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons of dried or two stalks of fresh) to the chicken broth and simmer for five minutes.
Step 2
Add the pepper paste, stir the broth, and cook for another two minutes.
Step 3
Then add the fish sauce, sugar, and after two more minutes, the shrimp, sliced mushrooms, chili pepper cut into rings, and coconut milk.
Step 4
Bring to a boil, pour in the juice of two lemons, add coarsely chopped cilantro, wait for the soup to come to a boil again, and then remove from heat.
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