Thai Tom Yum Soup

thespruceeats.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

6 cups chicken stock

1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine

1 carrot, thickly sliced

4 cloves garlic, minced

3 tablespoons minced onion

2 tablespoons grated galangal or ginger

3 makrut lime leaves (or bay leaves and long strip of lime zest)

1 ½ tablespoons plus 1 teaspoon fish sauce, divided

½ tablespoon soy sauce

1 teaspoon lime juice or lemon juice

1 to 2 cups shiitake mushrooms, stems removed

1 small zucchini, sliced into half-moons

12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed

1 cup cherry tomatoes, sliced in half

¼ to ⅓ (13.5-ounce) can coconut milk

1 teaspoon chili oil, optional

Brown sugar, to taste, optional

Crushed chile pepper flakes, to taste, optional

⅓ cup fresh cilantro (fresh coriander)

Directions at thespruceeats.com

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