Ingredients for Tom Yum
- 4 cups vegetable broth
- 2 stalks lemongrass, lightly bruised
- 3-4 kaffir lime leaves
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red chili paste (to taste)
- 8 ounces sliced mushrooms
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (to taste)
- 1/2 tomato, sliced
- 1 tablespoon fresh cilantro, chopped
- 2-3 red chilies, slit lengthwise
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How to Make Tom Yum
- Heat 4 cups of vegetable broth in a medium saucepan along with 2 stalks of lemongrass (lightly bruised), 2-3 red chilies (slit lengthwise), and 3-4 kaffir lime leaves.
- In a small skillet over medium heat, add 1 tablespoon of vegetable oil, 2 cloves of minced garlic, and 1 tablespoon of grated ginger.
- Cook, stirring frequently, for 30 seconds until fragrant.
- After the broth has simmered for approximately 5 minutes, remove and discard the lemongrass, chilies, and kaffir lime leaves.
- Add the cooked garlic and ginger to the broth.
- Bring the broth back to a boil.
- Stir in 1-2 tablespoons of red chili paste (adjust to your spice preference) and 8 ounces of sliced mushrooms.
- Cook until the mushrooms are tender and have wilted, about 3-5 minutes.
- Stir in 2 tablespoons of lime juice and 1 tablespoon of soy sauce (or to taste).
- Remove from heat. Ladle the soup into bowls and garnish each bowl with 1/2 a tomato (sliced) and 1 tablespoon of chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
23g
Fat
1g
Carbs
4g
