Tom Yum Soup

1½ pounds medium-sized whole raw shrimp (with heads intact - any other meat or meat substitute could be substituted)
1 t Canola Oil
5 cups Water
1 14 oz can Coconut Milk
5 stalks fresh Lemongrass (I substituted ½ t minced Lemon Grass and avoided having to remove the woody stocks)
1 medium Onion, peeled and cut into wedges
4-6 Thai Chiles (or Thai chile paste to taste)
1 inch piece Ginger Root sliced in very thin slices
2 T Hondashi Soup Base (This is granular)
½ t Anchovy Paste
2 T White Miso Soy Bean Paste
1 cup Straw or Button Mushrooms, sliced
1 Lime, sliced very thin like the Ginger Root
Garnish with Cilantro Leaves if desired

If the Shrimp is frozen, thaw it by placing it in a bowl of cold water for 10 minutes
Clean the Shrimp if not already cleaned
Coat the bottom of the skillet with the Canola Oil
Saute the Shrimp in a skillet until they are pink. Do not over-cook
Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside.
Pour the Water into large soup pot
Add the Hondashi to the water and bring to a boil
Reduce the heat to medium
Add the Miso Paste, Shrimp and all other ingredients except the Coconut Milk.
Allow the mixture to simmer for 10 minutes
Add the Coconut Milk and continue simmering for 2 more minutes
Remove the soup pot from the heat source.
Serve spooned over Rice, garnishing with Cilantro if desired

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