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A Very Coconut-y Tom Yum Soup (Vegetarian, Chicken or Shrimp)

I love soup and I love coconut milk so tom yum soup is one of my favourite soups.  Some versions may not have coconut milk and it’s a more watery consistency, more along the lines of hot and sour soup (not the authentic szechwan version) but anyway, I got inspired by the white-man version I saw published in Chatelaine so I went to make my own version of this which is perfect for this chilly Vancouver weather.

Ingredients:

  • 1 can coconut milk
  • 2 cans or 1 carton of chicken or vegetable broth
  • chicken, shrimp or crab meat (or vegetables in bite size chunks)
  • mushrooms (white/brown sliced or enoki)
  • 2 – 3 kaffir lime leaves (found in asian supermarkets – if you really can’t find it, try lime zest – it’s not the same but it’s better than nothing)
  • 2 stalks of lemongrass
  • chopped cilantro
  • 3 chili peppers (optional)
  • 1 chopped tomato (optional)
  • miracle noodle (optional)
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • chopped green onions
  • 1 tbsp sugar

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IMG_9407IMG_9416IMG_9418IMG_9422Boil the coconut milk with the broth (you can add 1-2 cups of water if you wish). Add lemongrass, kaffir lime leaves and chilis to the liquid. You can chop up the lemongrass or cut them in 1-2 inches portions.  Since you can’t eat it, you should cut it in a way that it’s easy to fish out.  Patch didn’t know this so he chopped it up in small pieces so we had to put them in a cheese cloth so that I don’t spend an hour fishing out the pieces.

IMG_9425IMG_9421After boiling for 10 minutes, add in the vegetables, chicken, crab meat or shrimp. If you add enoki mushrooms, take the mushroom out and cut about an inch from the root and then wash under running water.

IMG_9423If you are using chicken, marinade the chicken beforehand with a sprinkle of cornstarch so that the meat will be nice and smooth especially if you use white meat which tends to be rough.  Not too much cornstarch or your soup will be a slurry. I usually like to have some pasta in my soups to make it a meal so I added miracle noodle (no carbs and has that crunchy texture!).  Cook everything for another 10 minutes in medium heat.

IMG_9426Add in the cilantro after you turn off the heat. Serve with green onions.

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2 comments on “A Very Coconut-y Tom Yum Soup (Vegetarian, Chicken or Shrimp)

  1. Shelli@howsitgoingeh?
    November 23, 2013

    White-man’s Tom Yum!!!! Looks so easy! Coconut milk….yummers….

    • drunk ninja
      November 24, 2013

      You’re right, it is white man’s tom yum! now that you mention it, I enjoy eating white man’s version of asian food like uncle ben’s rice… lol

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