Big John's Tom Yum Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
THAI CHICKEN STOCK
- 1 chicken carcass
- 2129.31 ml water
- 236.59 ml galangal, thinly sliced
- 6 stalk lemongrass, lower thick portion only, Pounded
- 10 kaffir lime leaves
-
SOUP
- 1892.0 ml thai chicken stock
- 236.59 ml shrimp, peeled and deveined
- 2 (850.48 g) can straw mushrooms, drained and rinsed
- 8 Thai red chili peppers, roasted
- 88.74 ml fish sauce
- 88.74 ml lime juice
- 44.37 ml chili paste, In Soybean Oil
- 6 kaffir lime leaves
- 6 sprig cilantro, garnish
directions
- Place chicken carcass in stockpot Add water, galangal and lemon grass.
- Roll lime leaves and crush lightly with hand, then add to pot.
- Bring to boil over medium heat, then reduce heat and simmer 45 minutes to 1 hour. Strain.
- Bring Thai Chicken Broth to simmer over medium-high heat in medium pot.
- Add shrimp, mushrooms and chilies, cook until shrimp turns pink (about 1 minute).
- Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro.
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RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.