Tom Yum Tomatoe Soup

Tom Yum Soup


• 4 Tbsp. finely minced lemongrass, fresh
• 5 cloves garlic
• 1 thumb-size piece ginger or galangal, sliced
• 1 fresh red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili
• Few peppercorn green
• 1/2 cup fresh chopped coriander leaves & stems
• 2 Tbsp. fish sauce (available at Asian food stores)
• 1 Tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1/2 tsp. shrimp paste (available at Asian food stores)or dry shrimp of your choice
• 1/4 cup fresh-squeezed lime juice
• 3 heaping tsp. palm sugar OR brown sugar
• 2-3 spring onions, sliced


Soup ingredients

3 Tomatoes
3 cups (750ml) chicken stock
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, inner part, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast fillets - cut into thin strips
100g fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon chopped fresh green chilli
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped


In a large saucepan, Boil the tomatoes until it extracts the juice then bring the chicken stock to a boil. Stir in the tom yum paste as much as you like and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves.

Mix in the mushrooms. Add the fish sauce, lime juice and green chilli. Continue cooking until well blended. Remove from heat and serve hot with the coriander and basil sprinkled on .

You can have the soup as vegetarian or add the following
Optional

Pan fry small pieces of chicken or Fish or fish ball with lttle oil and add to the saucepan and cook 5 minutes, or until cooked through.