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One of my favorite soup I like to get at a Thai restaurant is Tom Yum Soup. A nice spicy and sour combination soup that really clears up my sinus lol. If I make my own batch of chicken broth (Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water) I like to make some Tom Yum soup on a cold day. Here’s my version of Tom Yum soup.

-1/2 tbsp of granulated sugar
-1/8 tsp of salt
-2 tbsp of lemon juice
-1 tbsp of fish sauce
-1/2 tbsp of chili paste with soya bean oil
-2-4 lime leaves kaffir
-lemongrass stalk (cut 2 inches long)
-straw mushroom
-tomatoes cut up
-2 cups of chicken broth (not stored bought) or water
-sliced chicken or shrimp
-chopped cilantro


You can buy chili paste with soya bean oil at your nearest Asian market. Tom Yum paste might work too (I haven’t tried it though)

Combine sugar, salt, lemon juice, fish sauce chili oil paste, and chicken broth in a medium pot on high heat. Add lime kaffir and lemongrass to broth. Let it come to a boil and then reduce heat to low. I like to simmer my broth for about 5 mins to release all the lime kafir and lemongrass flavors. After a few minutes, add mushroom, tomatoes and your type of meat. Bring the heat to medium high until meat is fully cook. Adjust flavor by taste. Serve it a nice big bowl and top it off with some chopped cilantro. Enjoy!