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Thai Soup

Updated: Mar 3

  • Recipe for Thai Soup - Aside from being one of the most popular soups in Thailand, Tom Yum Soup offers many health benefits thanks to its potent blend of herbs and spices. This Thai soup is currently under scientific study, as it appears to have immune-boosting properties and may serve as a natural remedy for colds and the flu. In my soup version, I've included coconut milk (officially "Tom Khaa"), which adds richness and flavor while keeping the soup healthy; ENJOY!


  • Ingredients

  • 3-4 cups chicken stock (this makes enough soup to serve two people)

  • 1 stalk lemongrass, lower 1/3 finely minced (for instructions on how to prepare lemongrass, see link)

  • 3 kaffir lime leaves (available fresh or frozen at Asian food stores)

  • 12-14 medium or large raw shrimp, shelled

  • 2 Tbsp. fish sauce

  • 1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)

  • 3 cloves garlic, minced

  • optional: a handful of cherry tomatoes

  • A generous handful of fresh shiitake mushrooms sliced thinly

  • 1 green and red bell pepper, sliced

  • 1/2 can coconut milk (add more or less to taste)

  • 1/3 cup fresh coriander, roughly chopped

  • optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

  • optional: 1 tsp. brown sugar, and a squeeze of lime juice

  • Prep Time: 15 minutes Cook Time: 15 minutes

Preparation

  1. Pour the stock into a deep cooking pot and turn the heat to medium-high. Add prepared lemongrass to the pot, including the upper parts of the stalk you didn't mince. Boil for 5 to 6 minutes or until fragrant.

  2. Reduce the heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to the broth. Continue simmering for another 5 minutes.

  3. Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer for 5-6 minutes or until shrimp are pink and plump.

  4. Turn the heat down to low and add 1/2 can of coconut milk and fish sauce. Test the soup for spice and salt, adding more chili and fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. Brown sugar; if it is too salty, add a squeeze of lime juice. Add more coconut milk to make it creamier.

  5. Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe. Recipe credit http://thaifood.about.com/od/oodlesofnoodles/r/tyumnoodles.htm www.thaiyurveda.com

 
 
 

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