Tom Yum Soup

1. 1

   Pour stock into a deep cooking pot and turn heat to medium-high.

2. 2

   Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice.

3. 3

   Boil for 5 minutes, or until fragrant.

4. 4

   .Add garlic, chili, lime leaves, and mushrooms to broth.

5. 5

   Continue cooking for another 5 minutes.

6. 6

   .Add shrimp, bell pepper, and cherry tomatoes (if using).

7. 7

   Cook 5-6 minutes, or until shrimp is pink and plump.

8. 8

   Turn down the heat to low and add 1/2 can coconut milk plus fish sauce.

9. 9

   Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired.

10. 10

    If too sour for your taste, add 1 teaspoons brown sugar; if too salty, add a squeeze of lime juice.

11. 11

    Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.

12. 12

    .Serve in bowls with fresh coriander sprinkled over.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.