Tom Yum Soup
With Prawn and Mushrooms
Tom yum is a popular family of hot and sour Thai soup. The name "tom yum" is composed of two Thai words.
Tom refers to the boiling process, while yum means 'mixed'.
30 Minutes
2 servings
Ingredients
1 Thai Dancer Tom Yum Paste (50g)
2 stalks lemongrass
1 tablespoon refined coconut oil
3 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk(240 mL)
6 oz cremini mushroom(165 g), sliced
fresh corainder leaf, for garnish
DIRECTIONS
Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant.
Add the Thai Dancer Tom Yum Paste and cook for another 3-4 minutes, until fragrant.
Add the vegetable broth, tomato, lime leaves, coconut milk, and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
Add the mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
Garnish with corainder and serve.
