Tom Yum Soup
4-6 cups good-tasting chicken stock
1 stalk lemongrass
3 kaffir lime leaves
3-4 cloves garlic, minced
1-2 red chilies, finely sliced
3 Tbsp. fish sauce
a handful of fresh shiitake mushrooms, sliced thinly
2 chicken pieces cut into mouth sized pieces
1/2 can good-quality coconut milk
1 Tbsp. freshly-squeezed lime juice
1/3 cup fresh cilantro, roughly chopped
1. Pour stock into a deep cooking pot and bring to a boil.
2. Add the lemongrass and boil for 1-2 minutes.
3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4. Add the chicken (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until chicken is cooked
5. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
6. Serve in bowls with fresh coriander sprinkled over.
7. ALWAYS serve with a bowl of rice. It’s low calorie and highly filling.
