I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
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.
Boil 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.
After 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.
If 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.