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Tom Yum Soup

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"Many of the dishes that you make at home can just be a variation of what you eat every day at work or when you are out and about. I profess to be no expert on Thai cooking, but I do love this soup, and there's no reason why I shouldn't make it at home. I find the flavors of lemongrass, chiles, and cilantro beyond delicious and really comforting. It's so bright and invigorating that I use this soup as a refreshing reset for my palate after a long day of tasting various foods on the set of Chopped."

List of Ingredients

◦ 2 tablespoons coconut oil
◦ 2 lemongrass stalks, tough outer layers removed and discarded, cut into 3-inch-long pieces and tied together with string
◦ Kosher salt
◦ 3 large cloves garlic, minced
◦ 16 cremini mushrooms, thinly sliced
◦ 5 cups vegetable stock
◦ 1 (15.5-ounce) can unsweetened coconut milk
◦ 2 tablespoons low-sodium soy sauce
◦ 1 (3-inch) knob fresh ginger, peeled and grated
◦ 1 tablespoon rice vinegar
◦ 1 small Fresno chile, thinly sliced into rings
◦ 8 sprigs fresh cilantro, chopped (stems and all)
◦ 3 ounces firm tofu, cut into small cubes
◦ 4 scallions (green and white parts), thinly sliced


Recipe

In a large heavy-bottomed pot, melt the coconut oil over medium heat and add the lemongrass. Season with salt and cook, stirring, for 2 to 3 minutes to wake up the flavors. You will smell the fragrant aroma as it heats.

Add the garlic and mushrooms, and cook, stirring often, until the mushrooms are tender, 2 to 3 minutes. Add the vegetable stock and simmer until the liquid reduces by about half, 15 to 20 minutes.

Add the coconut milk to the soup base and simmer over medium-low heat until the soup is fully combined and slightly thickened, 5 to 8 minutes. Taste for seasoning. Remove and discard the bundle of lemongrass. Stir in the soy sauce, ginger, rice vinegar, chile, cilantro, tofu, and scallions. Taste for seasoning and serve hot.

Serves 4 to 6