Tom Yum Soup

This spicy sour soup hails from Thailand and Laos. Tom Yum is served with pieces of lemongrass still submerged in the broth; they are discarded as the soup is eaten.

Ingredients12

  • 400 g large raw shrimp, thawed
    Pacific White Shrimp Raw Peeled
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    President's Choice  Pacific White Shrimp Raw Peeled (400g)

    $9.99 ea
    $2.50 / 100 g
  • 3 stalks lemongrass, tough outer leaves removed
    Lemongrass
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    Lemongrass (1ea)

    $1.99 ea
    $1.99 ea
  • 3 tbsp (45 mL) PC Cold-Pressed Liquid Coconut Oil
    100% Virgin Cold-Pressed Coconut Oil
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    President's Choice  100% Virgin Cold-Pressed Coconut Oil (860mL)

    $14.99 ea
    $1.74 / 100 mL
  • 1 pkg (900 mL) PC Organics Chicken Broth
    PC Organic LS Chicken Broth
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    PC Organics  PC Organic LS Chicken Broth (900mL)

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  • 2 long red hot chili peppers, roughly chopped with seeds
    Red Hot Thai Chili Peppers
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    Red Hot Thai Chili Peppers (75g)

    $6.99 ea
    $6.99 ea
  • 2 shallots, sliced
    Shallots
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    Shallots (250g)

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  • 1/3 cup (75 mL) shiitake mushrooms, torn (caps and stems)
    Shiitake Mushrooms
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    President's Choice  Shiitake Mushrooms (100g)

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  • 10 sprigs coriander, stems included
    Cilantro
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    Cilantro (1ea)

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    $1.99 ea
  • 2 tbsp (25 mL) fish sauce
    Simply Bake Haddock
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    Blue Water  Simply Bake Haddock (255g)

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  • 3 tbsp (45 mL) thinly sliced long red hot chili pepper (with seeds)
    Spiced Fresh Soft Cheese, Red Chili Pepper
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    Boursin  Spiced Fresh Soft Cheese, Red Chili Pepper (150g)

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  • 1 tsp (5 mL) packed light brown sugar
    Organic Light Brown Sugar
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    Wholesome Sweeteners  Organic Light Brown Sugar (681g)

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  • 2 tbsp (25 mL) fresh lime juice
    Limes
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    Limes (1ea)

    $0.89 ea
    $0.89 ea

Cooking Instructions

1

Peel shrimp, saving shells. Cover shrimp and chill until needed. Place 3 stalks lemongrass on cutting board; bruise aggressively with back of knife then roughly chop.

2

Heat 1 tbsp (15 mL) of the oil in pot over medium-high heat; add reserved shrimp shells and cook for 1 to 2 minutes, stirring constantly, or until shells are bright pink. Pour in chicken broth and 4 cups (1 L) water. Stir in chopped lemongrass, chopped chilies, shallots and mushrooms. Bring to a simmer, then reduce heat to medium-low; cook uncovered for 12 minutes. Stir in half each of the coriander and the fish sauce; simmer for 8 minutes. Remove from heat; let stand 5 minutes. Strain through fine sieve into clean pot and discard solids.

3

Place 2 stalks lemongrass on cutting board; bruise aggressively with back of knife. Roughly chop and add to finished broth. Add sliced chilies and brown sugar. Bring to a simmer over medium heat. Stir in reserved shrimp and remaining coriander; cook uncovered for 2 to 3 minutes or until shrimp is bright pink and just cooked through.

4

Stir in lime juice and remaining fish sauce. Divide among eight serving bowls; drizzle evenly with remaining 2 tbsp (25 mL) oil. Serve immediately. If desired, garnish with sliced chili, coriander sprigs and lime wedges.
You will need
400 g large raw shrimp, thawed
3 stalks lemongrass, tough outer leaves removed
3 tbsp (45 mL) PC Cold-Pressed Liquid Coconut Oil
1 pkg (900 mL) PC Organics Chicken Broth
2 long red hot chili peppers, roughly chopped with seeds
2 shallots, sliced
1/3 cup (75 mL) shiitake mushrooms, torn (caps and stems)
10 sprigs coriander, stems included
2 tbsp (25 mL) fish sauce
3 tbsp (45 mL) thinly sliced long red hot chili pepper (with seeds)
1 tsp (5 mL) packed light brown sugar
2 tbsp (25 mL) fresh lime juice