I eat out way too often. So far this year, I might cook once a week, if I’m lucky. So I’m trying out recipes that are healthier, easy to cook, and that of course, taste good hopefully. Tom yum soup fits the bill.
Here’s the recipe:
4 14oz cans of chicken broth
2 stalks fresh lemongrass (cut in 2 inch pieces)
5 kaffir lime leaves
1-inch piece of ginger, sliced
2 red chiles, sliced or 1-2 tsp crushed red pepper
2 tablespoons fish sauce
1 1/2 teaspoons sugar
1 can straw mushrooms, rinsed and halved
1/2 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 cup fresh cilantro, chopped
This makes four servings. First, you heat the chicken broth (medium heat) and add the lemongrass and ginger and lime leaves. Cover and let it simmer for 10 minutes. Then add the straw mushrooms, sugar, and chiles or crushed red pepper, and fish sauce. After a few more minutes, add the shrimp and cook for another 10 minutes. Then add the lime juice, cilantro, and green peppers. There should be a good balance of saltiness, spiciness, and sourness. If it doesn’t taste sour enough, then add some rice vinegar. Total time for preparation and cooking: 30 minutes. Enjoy!