Tom Yum Soup

I‘ve had this recipe up on my personal Facebook page for almost a year now, and when I first put it up it was winter so a lot of my friends made it at the time. Fast forward one year, autumn has come in and it’s feeling a lot like soup season again. A friend was looking through this blog for the soup recipe, and when she couldn’t find it, asked me if I could please put it up here! 😀 .

This soup is the perfect mix of tangy, spicy and sweet, and because it is broth based, it doesn’t leave you feeling like you ate too much. I like to make the soup and chicken panang curry together because they are so good eaten at the same meal, and really hit the spot, especially on a chilly day.

No step by step pictures for this recipe as yet, but here’s a write up of how to make this soup :

  1. Heat 4 cups of vegetable stock in a pot.
  2. Whisk 2 tbsp Thai red curry paste in 1/2 cup of warm water and transfer to the stock. Bring to a boil.
  3. Add in 1/2 a chicken breast cut into bite sized pieces, one peeled + chopped tomato, 1 stalk of chopped lemon grass, 1 tbsp minced ginger, 1 tbsp brown sugar, 1/2 cup sliced mushrooms, 1/2 tsp salt, 1/4 cup Thai basil, and the juice of half a lemon. Bring to boil, then lower heat to simmer, and cook for 15 minutes.
  4. Add in 1/4 cup coconut milk, bring to boil, and turn off the heat. Garnish with 1 tbsp chopped cilantro and 2 tbsp of chopped Thai basil, and serve hot.

Note : Add more or less curry paste/sugar depending on how spicy or sweet you like your soup.