Darlene Schmidt's Tom Yum Soup with Coconut Milk

I have made this soup many time now and I loved it every time. I love Thai food and can’t get any good Thai food within an hour’s drive from our house. I removed the mushrooms because I don’t really like them and found lime leaves prepackaged fresh magically in the produce section.

©EverydayCookingAdventures 2013

I’ve made the soup with any combination of bok choy, broccoli, bell pepper, cherry tomatoes, and one tomato sliced into wedges. I’ve also made it with and without the fish sauce and with or without the lemongrass. And sometimes I add a few very thin slices of ginger instead of the lemonrass. No matter what, the soup comes out mild, flavor-packed, and full of your daily servings of vitamins and veggies. It is quick to make and we always have leftovers for the next day’s lunch. Here’s my Tom Yum Soup:

Tom Yum Soup ©EverydayCookingAdventures 2013

Tom Yum Soup with Coconut Milk

By: Darlene Schmidt

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 2-3

Ingredients:

4-6 cups good-tasting chicken stock
1 stalk lemongrass , minced, OR 4 Tbsp. frozen prepared lemongrass
3 kaffir lime leaves (available fresh or frozen)
3-4 cloves garlic, minced
1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
a generous handful of fresh shiitake mushrooms, sliced thinly
12 medium raw shrimp, shells removed
1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
1 Tbsp. freshly-squeezed lime juice
1/3 cup fresh coriander (cilantro), roughly chopped
optional: 1/2 tsp. sugar
optional: extra vegetables of your choice (tomatoes, bok choy, broccoli, bell pepper)

Preparation:
1. Pour stock into a deep cooking pot and bring to a boil.

2. Add the lemongrass (or ginger slices if desired) and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.

3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.

4. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.

5. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot.

**Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you’d like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.**

6. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce.