Monday, September 15, 2008
Tom Yum Soup
South Beach Tom Yum Soup
5-6 c chicken stock
1 stalk lemongrass
1 inch fresh ginger, grated
2-3 small cloves garlic, minced
1 1/2 c sliced mushrooms (I used cremini)
1 red bell pepper, sliced (slices cut in half so they're not too long)
1/4 c thinly sliced green onions, white and green parts divided
1 Tbsp fish sauce
1 Tbsp Sriracha
2 cans light coconut milk
1 lb cleaned, shelled shrimp
1/4 c chopped fresh cilantro
First, prepare the lemongrass: remove the tough outer leaves, trim off the root end, and then thinly slice just the ivory-colored part. Take the thin slices and either pulse them in a blender or food processor, or do what I did, and have your Rugrat mash them well in a molcajete. The lemongrass should end up looking like little bitty threads.
When the lemongrass is prepared, put the chicken stock into a large stockpot or dutch oven over medium heat. I used about a box and a half of chicken stock (about 6 cups). To the chicken stock, add the lemongrass, ginger, garlic, mushrooms, bell peppers, and the white parts of the green onions. Add the fish sauce and Sriracha, and then let it simmer for about 5-7 minutes, until the veggies are tender and the flavors have had a good chance to combine. Add in one can of coconut milk and taste the soup. Mine was very strong at this point, so I added another can of coconut milk to mellow out the flavor a little bit. If you need a bit more salt, add another shake or two of fish sauce. Bring the soup back up to a simmer and add in the shrimp. Let the shrimp cook about 2-3 minutes (if your shrimp are on the small side; 4-5 minutes if you've got bigger ones), until they're opaque, pink, and curled up. Take the soup off the heat, stir in the green parts of the green onions and the chopped cilantro, and serve.
Note: You could add some fresh shredded basil to this and it would be wonderful; I just didn't happen to have any and it wasn't looking all that hot in the grocery store.