Home : Chef Paul's Recipes

Spicy Tom Yum Soup

Makes 6 cups

2 tsp canola oil
1 stalk lemongrass, cut in half, then quartered
1 Tbsp ginger, finely chopped
1 tsp garlic, finely chopped
1/2 jalapeño, finely diced
1 quart seafood stock
1 tsp wet tamarind (see Note)
2 tsp sambal
2 tsp red curry paste
3 Tbsp lime juice
2 Tbsp fish sauce
2 Tbsp cilantro, chopped
1½ Tbsp brown sugar
1 Tbsp chili oil
¾ cup cherry tomatoes, halved
¾ cup mushrooms, quartered
½ pound shrimp (25/30 count), tail on, peeled and deveined
½ tsp Kosher salt (optional)
how to prepare

Heat oil in 4-quart pot on high.  As it starts to shimmer, add lemongrass, ginger, garlic and jalapeno.  Stir constantly for one minute to allow oils from the ingredients to release.  Add stock, Vegetable Magic®, tamarind, sambal and red curry paste to the pot and stir well.  Bring to a boil, then reduce heat to medium and cook for 15 minutes, stirring occasionally.  Add lime juice, fish sauce, cilantro, brown sugar and chili oil, and cook for 5 minutes.  Then add the tomatoes, mushrooms, and shrimp and cook for 5 minutes.  Remove from heat and stir in Kosher salt (the salt is optional – be sure to taste before adding in!)  Remove all the lemongrass pieces and serve immediately.


Note:  If wet tamarind is unavailable, you can substitute ½ tsp tamarind powder.

final dish
Price: $3.00
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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