Tom Yum Soup

Posted bychiphartPosted inUncategorized

Tom Yum

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Servings: 5 gallons
Course: Soup
Cuisine: Five Spice, Thai, Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 6 jars tom yum paste 7oz jars
  • 4 gallons water
  • 2 cups lemongrass processed
  • 2 cans coconut milk
  • 1 cup basil chiffonade
  • 2 heads lettuce chiffonade – leaf, romaine, or 2-3# of spinach
  • shiitakes
  • basil yes, more basil
  • cilantro
  • tofu or shrimp, shredded chicken
  • bean sprouts

Method
 

  1. Add paste, water, lemongrass, coconut milk, basil to pot and bring to boil, making sure that paste is dissolved.
  2. Add lettuce to second pot, pour hot soup over it to wilt.
  3. Chill with shock stick. Viewers at home can record time/temps if they wish.
  4. To serve, heat soup in a saucepan then add mushrooms, more basil, cilantro, and your protein of choice.
  5. Place a handful of beansprouts in a serving bowl and pour soup over sprouts. Garnish with more cilantro.

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