- 10 1/2 cups chicken stock
- 12 thin slices galangal
- 6 kaffir lime leaves
- 3 stalks lemon grass, smashed and cut into 1 inch pieces
- 3 tablespoons hot chile paste
- 6 tablespoons fish sauce
- 9 tablespoons fresh lime juice
- 6 shallots, thinly sliced
- 3 plum (Roma) tomatoes, chopped
- 1 cup sliced button mushrooms
- 1 1/2 cups thinly sliced bok choy
- 1 cup thinly sliced carrot
- 6 sprigs fresh cilantro, for garnish
- 6 green onions, thinly sliced
- Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.
05/22/2018
recipepes.com
Vegetable Tom Yum Soup, recipe
PT15M
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5
455 calories
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