Tom yum soup

By Spencer Watts
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SERVES
4

Ingredients

  • 2 stalks lemongrass
  • 4 cups (950 milliliters) chicken broth
  • 2 tablespoons (30 milliliters) Thai chili paste
  • 1 cup (240 milliliters) mushrooms, sliced
  • 1 teaspoon (5 milliliters) sugar
  • 1 medium onion, sliced
  • 5 centimeter piece ginger, quartered
  • 2 limes, juice
  • 1/4 cup (60 milliliters) fish sauce
  • 1/4 cup (60 milliliters) cilantro, chopped

Directions

  1. Cut lemongrass in half lengthwise and discard outermost layer. Lightly smash with a back of knife to bring out juices.
  2. In a large pot over medium heat, add chicken broth and chili paste, mix until combined.
  3. Bring broth to a simmer.
  4. Add mushrooms, sugar, lemongrass, onion, and ginger, then simmer for twenty minutes.
  5. Turn off heat and let sit for five minutes
  6. Remove large pieces of lemongrass and ginger.
  7. Finish with lime juice, fish sauce, and cilantro. 

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