NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
INGREDIENTS
2-3 Shrimp ½ Roma Tomatoes 3 Mushrooms 2 Tbsp Tom Yum Paste (Double Golden Fish Brand) 1 Tbsp Chili Jam (Insert Brand) 1 ½ Cup Chicken or Shrimp Broth Cilantro, chopped Green Onions, sliced Thai Chilies, sliced Fresh Lime Juice Lime wedges
Tom Yum Soup
The Instant Version of a Thai Classic!
Into a small sauce pan add a tbsp of oil. Add the shrimp season with salt and pepper and sauté till nearly done. Remove to a bowl and
set aside.
Add another Tbsp of oil then add the mushrooms and Roma tomatoes. Add 1 ½ Tbsp of Tom Yum paste and sauté till the paste
changes color and the mushrooms absorb the oil and have started to release it
.
Add some of the broth and stir to combine. Add chopped green onions
.
Into a bowl add some minced Thai chilies, some fresh lime juice and a half a tablespoon of Chili Jam. Pour your hot soup over the top
and garnish with chopped cilantro and green onion
.
Serve with slices of fresh lime.
Tom Yum Soup
The Instant Version of a Thai
Classic!
INGREDIENTS
2-3 Shrimp ½ Roma Tomatoes 3 Mushrooms 2 Tbsp Tom Yum Paste (Double Golden Fish Brand) 1 Tbsp Chili Jam (Insert Brand) 1 ½ Cup Chicken or Shrimp Broth Cilantro, chopped Green Onions, sliced Thai Chilies, sliced Fresh Lime Juice Lime wedges
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Cut the tips off the lemongrass and peel off the first
few layers. Cut on a bias into 2 inch pieces. Cover
with a paper towel and pound with a mallet lightly
just to split the stalks.
In a large saucepan add the Shrimp Broth, Water,
Chicken Bouillon, Lime Leaves, Galangal and a pinch
of salt. Bring to a boil then reduce to a simmer.
Simmer uncovered for 15 minutes.
Add the Fish Sauce, MSG and Sugar (to taste). Bring
to a boil over medium heat then add the mushrooms
and tomato. Cook for 1 minute then add the shrimp.
Cook for an additional 2 minutes or until the shrimp
are cooked through. Remove from the heat.
For Serving:
Into each bowl add the juice from a half a lime (about
1 Tblsp. to your own taste) and the Thai Chile slices.
Toss to coat and preserve color.
To each bowl add 1 Tblsp, Chile Jam and ½ tsp. Chili
Oil (I prefer the oil from chili crisp).
Ladle the soup into each bowl and stir to combine.
Garnish with Fresh Sliced Green Onion and Cilantro.
Serve hot!
Pro Tip: For a spicier version add ½ tsp. Minced Thai
Chilies (with seeds) to the bowl.
Live and Let Dine
