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Tom Yum Soup


When I lived in Asia I couldn’t get enough of this soup. Even though it was 1000 degrees (ok, slight exaggeration), this hot soup was a staple in my diet. This recipe is quick and easy and gets all the flavors in your mouth. Don’t be shy with the chilis!


1 small tomato, diced
1 small onion, diced
1 large carrot, diced
5 cups water heated in kettle
1 cup fried tofu (optional)
7-8 slices galangal (or ginger), peeled
2 lemongrass stalks, bruised, cut in large slices
1-2 small red chilies, sliced
5-6 slices garlic
3 kaffir leaves, stem removed
2 cups chopped mixed vegetables (for example, broccoli, mushrooms, spinach, baby corn)
3-4 tablespoons soy sauce
1-2 teaspoons sugar
½ - 1 teaspoon red curry paste or chili paste
1 can coconut milk
bean sprouts and coriander leaves to garnish
2 small limes, cut in half

In a soup pot, saute tomato, onion and carrot until just soft, 1-2 minutes.

Add water and next 10 ingredients, bring to boil and simmer for 5 minutes. Adjust for desired taste and spiciness; flavor should be sweet, hot and sour; vegetables should be al dente.

Add coconut milk and incorporate until heated.

Remove from heat and divide between 4 bowls, try to get some of each ingredient in each bowl. Top every bowl with bean sprouts, coriander leaves, juice of ½ lime. The traditional way of eating is with a soup spoon and chopsticks taking a little broth with a little vegetable. Use caution to not eat the lemongrass, galangal or chili slices.

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