Tom Yum Soup
Serves 4-6
INGREDIENTS:
- 2 tablespoons deodorized coconut oil
- 1 Tom yum soup kit
- 1 medium yellow onion, thinly sliced
- 1 Tbsp fresh ginger, minced
- 2-3 cloves garlic, minced
- 3 medium tomatoes, diced
- 2 cups mushrooms (shiitake, oyster, enoki)
- 1 cup baby corn
- 1 can light coconut milk
- 1 cup water
- Juice from 1 lime, freshly squeezed
- 1 tsp sea salt or to taste
- 1 Tbsp coconut sugar or maple syrup, or to taste
- Fresh Thai basil or cilantro for garnish
DIRECTIONS:
- In a large saucepan, heat coconut oil on medium heat, add the contents of the tom yum soup paste and herb packs and saute 30 seconds, stirring constantly.
- Add sliced onion and saute 3 minutes, stirring occasionally until translucent and slightly browned.
- Add minced ginger and garlic and continue to saute 1 minute or until fragrant.
- Rinse and prepare the mushrooms then add them along with the baby corn and diced tomatoes and saute 5 minutes, stirring occasionally.
- Add light coconut milk and water, bring to a boil, then reduce heat and simmer 10 minutes or until all ingredients are cooked, stirring occasionally.
- Add lime juice and continue to simmer 2 minutes.
- Season to taste with salt and sweetener then serve hot garnished with fresh Thai basil or cilantro.
- Optional: add rice vermicelli and your choice of protein for a complete meal.