Tom Yum Soup
November 11, 2005
It's the season for warm food and that means lots of soup posts (in case you haven't noticed). Tom Yum(my) Soup is a Thai soup made with a paste of red chile, garlic, lemon grass, and lime. The paste is available at any asian grocery. The taste is a light version of hot and sour soup (not thick like the Chinese version). I personally like this soup with coconut milk and tofu and served with rice.
You will need: Tofu, white onion, green onion, mushrooms, cilantro, thai basil (optional), coconut milk (light), tom yum paste, veggie stock.
Step One: If serving this with rice, start cooking this first - you know how by now.
Step Two: In a large pot, add your 1 cup of rough chopped mushrooms, 1/4 white onion thinly sliced, 4 sprigs of green onion chopped into long pieces, 3 cloves of garlic thinly sliced. Cook this at medium high with 2 tblsp of vegetable or olive oil for 5 minutes or until vegetables start to sweat and become a little soft.
Step Three: Pour in 1 cup of vegetable stock, can of light coconut milk, 1 cup of water. Add 2 heaping tablespoons of Tom Yum paste and work it into the broth.
Step Four: Dice your tofu into bite sized pieces - again, I like to use the extra soft because it absorbs the most flavor. Bring the entire pot to a simmer. If you like thai basil, you can add a handfull of leaves at this point.
Step Five: Serve soup over a scoop of rice and sprinkle cilantro on top.
Labels: coconut milk, soup, tofu
