Tom Yum Soup with Coconut Milk
Ingredients:
- 3 to 4 Cups Chicken Stock
- 1 Stalk Lemongrass (Lower 1/3 Finely Minced and Upper Part Kept Whole)
- 3 Cloves Garlic (Minced)
- 1/2 Teaspoon Dried Crushed Chili or to Taste
- 3 Makrut Lime Leaves (Available Fresh or Frozen at Asian Food Stores)
- 1/2 to 3/4 Cup Fresh Shiitake Mushrooms (Sliced Thinly)
- 12 to 14 Medium or Large Raw Shrimp (Shelled)
- 1 Green and/or Red Bell Pepper (Sliced)
- Optional: A Handful of Cherry Tomatoes
- 1/2 Can Coconut Milk or to Taste
- 2 Tablespoons Fish Sauce
- Optional: 1 Teaspoon Brown Sugar or A Squeeze of Lime Juice
- Garnish: 1/3 Cup Fresh Coriander (Roughly Chopped)
Instructions:
- Gather the Ingredients.
- Pour Chicken Stock Into A Deep Cooking Pot and Turn Heat to Medium-High. Add Prepared Lemongrass to the Pot, Including Upper Parts of the Stalk you didn’t Mince. Boil 5 to 6 Minutes, or Until Fragrant.
- Reduce Heat Slightly to Achieve A Nice Simmer. Add Garlic, Chili, Lime Leaves, and Mushrooms to Broth. Continue Simmering for Another 5 Minutes.
- Add Shrimp, Bell Pepper, and Cherry Tomatoes (If Using). Simmer 5 to 6 Minutes, or Until Shrimp are Pink and Plump.
- Turn Down the Heat to Low and Add Coconut Milk and Fish Sauce. Taste-Test the Soup for Spice and Salt, Adding more Chili and/or Fish Sauce (Instead of Salt) As Desired. If too Sour for your Taste, Add 1 Teaspoon Brown Sugar; if too Salty, Add A Squeeze of Lime Juice. Add more Coconut Milk if you Want your Soup Richer or Creamier, or If it’s too Spicy for your Taste.
- Serve in Bowls with Fresh Coriander Sprinkled Over.
