It has been a while and I keep improving and learning. Here is my new improved, refined recipe. I LOVE this soup. It is PERFECT for detox, it fights against cancer, aids in weight loss, brings on soul and nutrition balance: i.e., it is a Whole Food.
The new improved recipe is basically the same, but I've learned a few tricks that I thought I'd include, as every once in a while on my earlier recipe, I ran into things like tough lemon grass or experiments with other sauces that didn't measure up to my expectations, so I wanted to share a few more details. This soup is so delicious and good for you that it is worth it.
Again, isn't my Tom Yum(m) Soup picture on this post beautiful!
And, warning: I make it extra, extra hot and spicy!
Okay, here goes:
My Tom Yum(m) Soup
Ingredients List:
Most Important!!! Always choose FRESH produce! It makes a HUGE difference!
2 boxes of Organic Pacific (It is, IMHO, the BEST Chicken Stock. Organic Pacific brand is very good - I prefer it over all others)
4 stalks of fresh lemon grass: remove all layers (and throw away) until you get to the thin soft buttery layer that doesn't want to peel anymore and cut off the bottom bulb. Then cut upward in thin slices from the bottom until you hear the "crunch" (crunch= non-edible, i.e. cardboard-like) and then stop. Put those soft slices in your Magic Bullet and whip, then add some water and whip some more. Set aside. Take the above too crunchy sections and slice into them -but not through- and then whack them hard with an ice cream scoop and bend them (which releases their fragrance and flavor). Set aside.
Zest of 1 medium to large organic lime or 2 to 3 small organic limes (with skin untreated, i.e. not waxed). Zest them all the way until you see the fruit as the inside of the zest is also sooooo tasty and good for you too! (Note: Some recipes call for Tafir (lime) leaves. They are hard to find for me right now, and often they can be bitter. I prefer lime zest.)
5-6 red Thai chili peppers (wear gloves for handling these -they WILL burn your skin or your eyes!)
Take off stems and slice lengthwise into 2 or 4 strips and then chop and put aside, keep seeds for cooking too.
2-3 tiny fresh red cherry peppers (the size of a cherry tomato) (do not use these seeds - they might make you cough) -or 1/4-1/5 of a fresh red bell pepper - sliced thin and then chopped into thin tiny pieces.
Generous handful up to two cups of Shitake mushrooms: slice thin.
Generous handful up to two cups of crimini mushrooms: slice thin.
Generous handful up to two cups of white mushrooms: slice thin.
(Note: any mushrooms you like can be substituted.)
1 lb. package of frozen large raw peeled and devined shrimp (thawed in cold water while you prep recipe) (or fresh raw peeled and devined large shrimp)
Juice of the above zested limes.
1/3 cup fresh cilantro
3 T. of high quality fish sauce (I use Thai Kitchen Premium Fish Sauce.) (Note: DO NOT use any non-"premium" labeled fish sauce. It will stink to high heaven and only a premium fish sauce will blend into the the soup (as surprising as that may seem at first.))
Broccoli - one large stalk chop up the stem into thin pieces and also the flowers into little pieces
1-4 short dollops of Chili sauce* (I use Sriraja Paniich -nothing else is so subtle or will do in my kitchen. Send away for it if you cannot get it locally!) (*I like this better than regular garlic which I don't really like to handle and find it integrates very nicely and doesn't "stand out" if you know what I mean.)
1/2 package of ripe fresh cherry tomatoes or, if out of season, 1 good tomato, chopped, or 1/2 can of Delmonte regular stewed tomatoes (half the juice and half the tomatoes cut up.)
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Prep:
Prepare all the ingredients as directed above before beginning.
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Directions:
1. Pour chicken stock into a pan and bring to boil.
2. Cut off the bulb and any brown tops of the lemongrass and peel the outer layers. Chop the good (edible) white (soft buttery) portion of the lemongrass into tiny pieces. Cut the upper stems in 3-4 places slightly (not all the way through) and then bruise (hammer and bend) and add the big rough bruised pieces stems into the now boiling chicken broth for about 10 minutes covered.
3. Removed the big lemon grass pieces and throw away. (I use a Chinese strainer.) (They are not edible but add to the flavor.)
4. Throw in the chopped and blended in the Magic Bullet soft pieces of lemon grass. Keep burner on medium for 4-10 minutes. (These can take a bit of time to soften. Some soften faster than others, hence the time range.)
3. Add the Sriraja Paniich garlic sauce dollops to taste (I use 4 good ones). (Note: A dollop is about a Tablespoon.) Add the cut up Thai peppers and seeds, the red peppers, lime zest, and mushrooms. You can also add in the broccoli stems and leaves, if you have any, at this time, but not the flowers. Reduce heat to medium-simmer for about 4-10 minutes. You can cover if you need or want to.
4. Add shrimp and only enough broccoli that you will eat at your first meal* and simmer way low (VERY gently) for 4 minutes until shrimp is pink and done. Do NOT cover. It could overcook your broccoli or shrimp.
*If you are serving a bunch of people add all the shrimp and broccoli as you are making the soup. But if you are planning on eating this yourself over the next five days, each day only heat up the soup, removing the shrimp. Then just add new broccoli every day after the warmed up soup is hot for the last four minutes and then add the already cooked shrimp back in for the last 30-60 seconds. (Otherwise these two ingredients can overcook.)
5. Keep heat low. Add the Thai Kitchen Premium Fish Sauce, juice from the limes, and tomatoes.
Do NOT cover. It could overcook your broccoli or shrimp. Cook about 4 more minutes. Stir well -gently simmer.
(Usually this is about perfect for my tastes. But test it for yourself. If too salty, add more lime juice. If too sour, add 1/4 t. sugar. Not spicy enough for your taste, maybe another dollop of chili sauce will take it there!)
*Options: 1/4 t. sea salt
1/4 t. sugar
1/2 can evaporated milk or coconut milk
(Note: I don't add milk to mine or sugar, but I like a few shakes of sea salt.)
7. Serve with fresh cilantro and add pepper to taste. Note: I like to cut tiny little snippets of my cilantro stems into the bottom of my soup bowl and then add the leaves on top.
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As you can see above, I make mine VERY spicy! I swear by this soup! It will clean you up, clean you out, make your eyes water, wash out your sinuses, possibly helps prevent cancer (yes. really! see this link!), and fill you up, satisfy your hunger and appetite, and for almost no calories. Let me repeat: almost NO CALORIES!
My recipe comes to about 78 calories a cup or 155 calories for a 2-cup serving.
For a more traditional recipe with coconut milk where I got my inspiration (I don't like coconut and like mine spicier.): http://thaifood.about.com/od/thairecipes/r/tomyumkung.htm
1-2 cups equals a very nice serving. I save the extra soup right in a sauce pan and reheat it and have lunch for three or four days.
It is grrreeat for detoxing and dieting as well as hot Thai taste and great nutrition!
Enjoy!
-bbffair
