Tom Yum Soup

This is a classic Thai soup, adapted from Honga's fantastic cookbook.

Serves 4


64 oz chicken broth - Imagine Organic

2 stalks lemongrass, pounded and thinly sliced

Zest of 2 limes (peel using vegetable peeler)

2 inches peeled, fresh ginger, sliced

4 cloves garlic, chopped

2 T Thai Kitchen red curry paste

¼ cup fish sauce

¼ cup lemon juice, freshly squeezed

2 T tamarind paste

2 T sugar

¼ cup tomato sauce or a equivalent chopped tomatoes

2 stalks celery, sliced

Handful mushrooms, thinly sliced (optional)

1 # shrimp, peeled and cleaned

2-3 green onions, sliced on diagonal

¼ cup fresh cilantro, chopped 



Add stock, lemongrass, lime zest, ginger, garlic and curry paste to a soup pot and bring to a boil, stirring to blend all ingredients. Turn down heat and simmer for 20-30 minutes.

Add fish sauce, lemon juice, tamarind, tomato sauce or tomatoes and sugar and simmer another 10-15 minutes.

Use a mesh strainer to strain the soup into a separate soup pot.  Add the celery and mushrooms to the strained soup and simmer for 5-10 minutes.

Add shrimp and boil another 3-5 minutes or until cooked through. Add green onions and cilantro and serve.