This Easy and Delicious Tom Yum Soup Recipe
In this episode, we will show you how to prepare a delicious and aromatic Tom Yum Soup that is perfect for the winter season. This recipe calls for ingredients such as lemongrass, bell peppers, red onion, grape tomatoes, galangal, red Thai chili, kaffir lime leaves, coconut oil, red Thai curry paste, coconut milk, water, canned baby corn, shimeji mushrooms, soy sauce, maple butter, tamarind paste, lime juice, green onions, and cilantro.
To begin, prepare the lemongrass by removing the outer layers and then gently bruise it with the handle of a knife. Slice the lemongrass in half and set it aside. Next, slice the green and red bell peppers, as well as the red onion, into bite-sized pieces. If you prefer, you can use heirloom cherry tomatoes instead of a regular tomato. Just slice and halve about one cup of grape tomatoes. Additionally, you will need galangal, a specialty ingredient that is commonly found in Asian supermarkets. Roughly chop a medium-sized piece of galangal. You will also need a red Thai chili, which should be roughly chopped. Tear about six leaves of kaffir lime leaves.
In a large stock pot, heat two tablespoons of coconut oil over medium heat. Add quarter cup of red Thai curry paste and sauté for four to five minutes. Then, add half cup of coconut milk and stir well. Add three liters of water, along with the lemongrass, galangal, lime leaves, and chili pepper. Stir everything together and cover the pot. Bring the mixture to a boil, and then let it simmer on medium-low heat for 10 to 15 minutes. After simmering, you can decide whether to leave the solid ingredients in the soup or remove them, depending on your preference.
Next, add the red and green bell peppers, red onions, grape tomatoes, canned baby corn, shimeji mushrooms, soy sauce, maple butter, tamarind paste, and the juice of two limes. Turn the heat to medium-high and give it a stir. Once the soup comes to a boil, it is ready to be served. Plate the soup and sprinkle it with green onions and freshly chopped cilantro.
This Tom Yum Soup is bursting with flavor and combines various tastes. The salty, spicy, umami, tangy, and sweet flavors are all beautifully blended together. The coconut milk adds a creamy texture, while the tamarind paste and lime juice provide a tangy and sour kick. The shimeji mushrooms add an earthy and umami flavor, and the maple butter balances out the spiciness with its caramel notes. Finally, the fresh herbs elevate the soup and add a refreshing touch.
It's incredibly easy to make this delicious and visually stunning Tom Yum Soup at home. Cooking dishes like this brings excitement to your kitchen.
Ingredients:
- Lemongrass (2 sticks)
- Green bell pepper (1)
- Red bell pepper (1)
- Red onion (1)
- Heirloom cherry tomatoes (about 1 cup)
- Galangal (a medium piece)
- Red Thai chili (1)
- Kaffir lime leaves (6 leaves)
- Coconut oil (2 tablespoons)
- Red Thai curry paste (1/4 cup)
- Coconut milk (1/2 cup)
- Water (3 liters)
- Canned baby corn (400 ml)
- Shimeji mushrooms (about 150 grams)
- Soy sauce (5 tablespoons)
- Maple butter (2 tablespoons)
- Tamarind paste (2 tablespoons)
- Lime juice (2 limes)
- Green onions (for garnish)
- Fresh cilantro (for garnish)
Cooking steps:
- Begin by removing the outer layers of the lemongrass. Bruise the lemongrass with the handle of a knife and then slice it in half. Set it aside.
- Slice the green and red bell peppers, as well as the red onion, into bite-sized pieces.
- If using heirloom cherry tomatoes, slice and halve about one cup of grape tomatoes.
- Roughly chop a medium-sized piece of galangal.
- Roughly chop a red Thai chili.
- Tear about six leaves of kaffir lime leaves.
- In a large stock pot, heat two tablespoons of coconut oil over medium heat. Sauté a quarter cup of red Thai curry paste for four to five minutes.
- Add half cup of coconut milk and stir well.
- Add three liters of water, along with the lemongrass, galangal, lime leaves, and chili pepper. Stir everything together and cover the pot.
- Bring the mixture to a boil, and then let it simmer on medium-low heat for 10 to 15 minutes.
- Optional: Remove the solid ingredients from the soup if desired.
- Add the red and green bell peppers, red onions, grape tomatoes, canned baby corn, shimeji mushrooms, soy sauce, maple butter, tamarind paste, and the juice of two limes to the pot.
- Turn the heat to medium-high and give it a stir.
- Once the soup comes to a boil, it is ready to be served.
- Plate the soup and sprinkle it with green onions and freshly chopped cilantro.
