Index ::: [ Recipe ] [ Soup ]
Tom Yum Soup
8 servings

[ INGREDIENTS ]

Coconut Oil
Lemongrass
Yellow Onion
Fresh Ginger
Thai Red Chili Peppers or Serrano Pepper
Shiitake Mushrooms
Garlic
Green Curry Paste
Vegetable Broth
Coconut Milk
Lime Peel
Diced Tomatoes
Coconut Aminos
Coconut Sugar or Maple Syrup
Limes

[ INSTRUCTIONS ]

1. Heat a large pot or dutch oven over medium heat.
2. Once hot, add :
   
   2 Tablespoon Coconut Oil;. ¹
3. Add :
   
   2 Stalk Lemongrass, cut in Half Then Halved Lengthwise; ²
   1 Medium Yellow Onion;
   and sauté for 5 minutes, stirring occasionally.
4. The onions should become translucent and soft and slightly browned.
5. Add :
   
   3 Tablespoon Fresh Ginger, Minced;
   4 Thai Red Chili Peppers or 1 Serrano Pepper;
   3 Cups Thinly Sliced Shiitake Mushrooms;
   8 Cloves Garlic, Minced;
   6 Tablespoon Green Curry Paste;
   and stir.
6. Sauté for 4 to 5 minutes, stirring occasionally.
7. Add :
   
   12 Cups Vegetable Broth;
   1 Cup Coconut Milk;
   3 - 5 Slices of Lime Peel;
   2 ( 15 Ounce ) Can Diced Tomatoes, Drained;
   4 - 6 Tablespoon Coconut Aminos; ³
   2 - 4 Tablespoon Coconut Sugar or Maple Syrup;
   and stir to combine.
8. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10 to 15 minutes.
9. Add :
   
   4 Medium Limes ( 1/4 Cup Lime Juice );
   and stir.
10. Simmer for a few more minutes.
11. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut aminos (or salt) for saltiness / depth of flavor, or coconut milk for creaminess.
12. Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color ( optional ).

[ NOTE ]

¹ If avoiding oil, substitute twice the amount in water.

² The Lemongrass is Optional.
Tie up with food-grade twine so it can be easily removed before serving

³ Substitute Tamari or Soy Sauce.

::: View the original recipe for Tom Yum Soup at minimalistbaker.com