My boys love tom yum soup and my son had a cold so I thought this would be a good idea to help clear up his sinuses. This is what I did after finding this recipe. I easily found all the ingredients in the asian grocery store. I’d like to find an alternative to the fish sauce since it is high in sodium but for now, this is what I did. This generated lots of leftovers since we also ate fresh salad rolls with dinner.
- 20 cups water
- 24 thin slices galangal
- 12 kaffir lime leaves
- 3 stalks lemon grass, smashed and cut into 1 inch pieces
- 3 tablespoons hot chile paste, I used schriracha, Vietnamese hot sauce
- 1/2 cup fish sauce
- 9 tablespoons fresh lime juice (juice of 5 limes)
- 3 shallots, thinly sliced
- 6 plum (Roma) tomatoes, chopped
- 2 cups sliced button mushrooms
- 1 pkg rice noodles (the kind you use for pad thai)
- 1lb peeled, cooked shrimp
- 6 cups thinly sliced bok choy
- 2 cups thinly sliced carrot
- 12 sprigs fresh cilantro, for garnish
Bring water, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. I let it simmer longer while preparing salad rolls. Right before serving add the rice noodles and shrimp and serve when the noodles are cooked through, about 5 minutes. Taste before serving and add more lime juice, fish sauce or hot sauce if necessary.
I scooped out some of the stock and cooked the bok choy and mushrooms separately since the boys weren’t too keen on the idea of eating them. After it was cooked I added the stock back to the main pot. I spooned the veggies into my bowl and added some broth for flavour.
Garnish with cilantro before serving.