Soup to boost your immune system? That’s right! Tom Yum Kung soup is currently under study for its ability to fight off cold and flu viruses, and perhaps even cancer. Here’s a slightly different variation to the one in the Exeter International Cook-Off film – it’s got coconut milk in it, which gives it a little more thickness and flavor while still keeping it healthy. It’s an easy recipe, and quick to cook up, but tastes like Thai restaurant quality – enjoy!
TOM YUM KUNG
Prep Time: 15 minutes | Cook Time: 10 minutes | SERVES 2-3
• 4-6 cups good-tasting chicken stock
• 1 stalk lemongrass , minced
• 3 kaffir lime leaves (available fresh or frozen at Asian stores)
• 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
1. Pour stock into a deep cooking pot and bring to a boil.Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor .
2. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
3. 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.
4. 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.
5. Serve in bowls with fresh coriander sprinkled over.