Traditional Tom Yum Soup calls for lemongrass and Kaffir Lime leaves, which can be hard to locate. In Hattiesburg we do have an Asian Food Grocery store. But for the sake of all those who shop at Walmart, I have made a few ingredient alterations that get this recipe in the same ball park! Here is my take on "almost Tom Yum" Soup with ingredients you can find at any store, most on the Asian food aisle. This still gives that Thai-lemon-curry-soup flavor I love!
"Almost" Tom Yum Soup
Serves 4-5 Fresh- 1 pound of shrimp (you could also sub out for chicken)
- 4 cups chicken broth (or vegetable broth)
- 1 cup canned lite coconut milk
- Juice of 2 limes
- zest of 2 limes
- Juice of one lemon
- 2 garlic cloves, chopped
- 1/2 tsp ginger paste or grated fresh ginger
- 3.5 oz shiitake or white mushrooms - one small pack, sliced/chopped
- 1/2 cup chopped green onions
- 1/4 cup cilantro for garnish
- 1 tsp Chili-garlic sauce or chili paste or 1/2 tbs thai red curry paste - more if you like heat.
- 1 tbs J. Olive Co. chipotle oil + more for garnish
- 2 tbs J. Olive Co. Seranno Honey Vinegar
- 3 tbsp Fish sauce
- 1 tsp kosher salt
- Heat chipotle oil over medium.
- Add mushrooms and garlic. Cook for about 3 minutes.
- Add chicken broth and coconut milk. Bring to a boil.
- Add chili or curry paste, ginger paste, salt, lime zest, serrano honey vinegar.
- Add shrimp to boiling liquid to cook.
- Once shrimp are cooked through, finish soup of with fish sauce, lemon juice, lime juice. Stir in Green onions.
- When ready to serve, top with cilantro and a drizzle of chipotle oil.
