Tom yum

Tom Yum Soup

  • Heat Level

    White pepperWhite pepper

  • Prep Time

    10 mins

  • Cook Time

    20 mins

Ingredients

  • ½ cup, sliced mushrooms
  • 2-3 tbsp of Blue Dragon Thai Red Curry Paste (vary this depending on desire heat level)
  • 2 cups chicken stock
  • 2 cups water (TIP:  Replace water coconut milk to make Tom Kha Soup).
  • 1 lemongrass stalk cut in half and bashed
  • 1 sliced fresh red chilli (optional)
  • ¼ cup snow peas 
  • Juice from 1 lime 
  • Some fresh coriander to garnish
  • ¾ -1 cup raw Shrimp or 2 medium chicken breasts or a mixture of both
  • 4 tbs Blue Dragon Fish Sauce
  • 3 Kaffir lime leaves (optional)
  • 3-4 thinly sliced pieces of galangal (optional)
  • 1 tsp of sugar

Instructions

  1. Heat oil in a pot and sauté Red Curry Paste, sliced mushrooms and the lemongrass for a minute.
  2. Add chicken stock, water, sugar, fresh chilli, lime leaves and galangal (if using) and bring to a boil and cook for 3-4 minutes.
  3. Add shrimp or chicken, snow peas, and poach till cooked.
  4. Add the Fish Sauce and lime juice to taste, and serve with coriander and fresh chilli to garnish.