Tom Yum Soup
Serves 6. Recipe is by Helana Brigman.
5 cups chicken broth (or stock)
1 (13.5-oz.) can coconut milk, whole fat
1 lime, juiced
4 kaffir lime leaves, crushed gently
2 pieces lemongrass, quartered
1 (2-inch) piece galangal root, peeled and grated
2 tbls. fish sauce
1 tsp. garlic-chili sauce
1 tbl. sugar
2 tbls. ginger, freshly grated
11/2 tbls. green curry paste
1 cup shiitake mushrooms, whole
1 cup button mushrooms, sliced
1/2 onion, sliced
5 small dry chilies, ground (can substitute 2 tbls. red pepper flakes)
1 (8-oz.) can sliced bamboo shoots
1 (13.5-oz.) can minicorn
1/4 cup fresh basil
1 lb. fresh shrimp, peeled
Half of 1 (9.5-oz.) pkg. soba noodles, cooked according to package instructions
For garnish: basil, cilantro, mint, bean sprouts, lime wedges and green onions
1. In an oversized pot, add first 10 ingredients. Whisk to combine and warm over medium-high heat until it boils. Reduce heat to medium-low and simmer for 15 to 20 minutes or until broth is flavorful and infused.
2. Whisk in green curry and add mushrooms, onion, chilies, bamboo and basil to broth. Simmer over low-medium heat for an additional 15 minutes. Add shrimp 5 minutes before serving.
3. Meanwhile, cook soba noodles according to package instructions and plate on the bottom of soup bowls.
4. When ready to serve, remove lemongrass from pot and ladle soup over soba noodles. Serve with remaining mint to garnish and other additional suggested toppings.