Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 cups of chicken broth
- 1 can of coconut milk (13.5 oz)
- 1 stalk of lemongrass, bruised
- 3 kaffir lime leaves
- 2 tbsp of fish sauce
- 2 tbsp of lime juice
- 1 tbsp of brown sugar
- 1 tbsp of Kopi Khop coffee grounds
- 1 tbsp of red curry paste
- 1 cup of sliced mushrooms
- 1 red bell pepper, sliced
- 1 green onion, sliced
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Soup ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot, bring the chicken broth, coconut milk, lemongrass, kaffir lime leaves, fish sauce, lime juice, brown sugar, Kopi Khop coffee grounds, and red curry paste to a boil.
2. Reduce the heat to medium-low and let it simmer for 10 minutes.
3. Add the sliced mushrooms and bell pepper to the pot and let it cook for 5 minutes.
4. Add the shrimp to the pot and let it cook for 3-5 minutes or until the shrimp turns pink.
5. Remove the lemongrass and kaffir lime leaves from the pot.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 11g
Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp can be substituted with chicken or tofu.
- Red curry paste can be substituted with green curry paste.
Variations:
- Add more vegetables such as bok choy, carrots, or snow peas.
- Use different types of seafood such as scallops or mussels.
- Make it spicier by adding more red curry paste or chili flakes.
Tips and Tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of fish sauce and lime juice to your liking.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation Ideas:
Serve the soup in a large bowl with sliced green onions and chopped cilantro on top.
Garnishes:
Sliced green onions and chopped cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
Thai salad or spring rolls
Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk or brown sugar to balance out the heat.
- If the soup is too sour, add more brown sugar to balance out the acidity.
Food Safety Advice:
Make sure to cook the shrimp thoroughly until it turns pink.
Food History:
Tom Yum Soup is a popular Thai soup that is known for its spicy and sour flavors.
Flavor Profiles:
Spicy, sour, and savory
Serving Suggestions:
Serve the soup hot with steamed rice or noodles.
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Region: Thai