Tom Yum Yummiest6-8 Servings1 quart stock (I used mushroom)1 quart water1 can straw mushrooms drained and chopped1 qt white button mushrooms cleaned and sliced1 qt cherry tomatoes halved2 tbl fish sauce1-2 tbl kaffir lime leaves1-2 tbl galangal1-2 tbl lemongrass3 tbl nam prig pow2 red chili peppers chopped1 bunch green onions chopped2 limes2 tbl sugarRice noodles There are a ton of variables in this soup but the one must have is nam prig pow. The chili paste concentrate looks something awful, dark and goopy with a strange odor, but it’s the tablespoons of this stuff that gives the soup it’s classic tom yum look and taste. Fortunately, I have a roommate who keeps lots of Thai goodies around the house and supplied me for this batch. Now that I’ve converted I’m determined to scour DC until I find some of my own. Prep all your chopping then put the stock and water to boil. Everything happens fairly quickly once you get started. While waiting sauté the tomatoes in some broth until they begin to wilt. When the water boils, reduce to medium heat and add the fish sauce, kaffir leaves, galangal, lemongrass, nam prig pow, and red chilies. Simmer for 15minutes to allow the spices to soak in. (if using whole kaffir leaves, lemongrass, or galangal, I would suggest tying in cooking twine so they are easy to remove).
Then add the tomatoes and mushrooms and simmer for another 15 minutes or so. In a separate bowl cover rice noodles in boiling water for 15 minutes then rinse them in cold water, or cook according to the package instructions.
Remove soup from heat and add noodles, juice of two limes and a tbl or two of sugar to taste.
Doll out to friends and smile at their spicy sniffles!
- Becky

Tom Yum Yummiest
6-8 Servings
1 quart stock (I used mushroom)
1 quart water
1 can straw mushrooms drained and chopped
1 qt white button mushrooms cleaned and sliced
1 qt cherry tomatoes halved
2 tbl fish sauce
1-2 tbl kaffir lime leaves
1-2 tbl galangal
1-2 tbl lemongrass
3 tbl nam prig pow
2 red chili peppers chopped
1 bunch green onions chopped
2 limes
2 tbl sugar
Rice noodles

There are a ton of variables in this soup but the one must have is nam prig pow. The chili paste concentrate looks something awful, dark and goopy with a strange odor, but it’s the tablespoons of this stuff that gives the soup it’s classic tom yum look and taste. Fortunately, I have a roommate who keeps lots of Thai goodies around the house and supplied me for this batch. Now that I’ve converted I’m determined to scour DC until I find some of my own.

Prep all your chopping then put the stock and water to boil. Everything happens fairly quickly once you get started. While waiting sauté the tomatoes in some broth until they begin to wilt. When the water boils, reduce to medium heat and add the fish sauce, kaffir leaves, galangal, lemongrass, nam prig pow, and red chilies. Simmer for 15minutes to allow the spices to soak in. (if using whole kaffir leaves, lemongrass, or galangal, I would suggest tying in cooking twine so they are easy to remove).

Then add the tomatoes and mushrooms and simmer for another 15 minutes or so. In a separate bowl cover rice noodles in boiling water for 15 minutes then rinse them in cold water, or cook according to the package instructions.

Remove soup from heat and add noodles, juice of two limes and a tbl or two of sugar to taste.

Doll out to friends and smile at their spicy sniffles!

- Becky

  1. stonesoups posted this