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
Tom Yum Goong
A Thailand staple, this is one of my favorite
soups. This recipe was inspired by a
restaurant in Addison Texas called Thai Star
and another in Los Angeles named Night and
Market. Both of these soups had subtle
variations we really enjoyed. With that in mind
we took the couple recipes we loved and
added the inspired ingredients and the result
was an our version of this amazing soup.
INGREDIENTS
1 Cup Shrimp Broth 7 Cups Water 1 stalk Lemongrass (outer leaves removed and root trimmed) 12 Large Shrimp (peeled and deveined) 1 Inch Piece Galangal, cut into thin coins 6 Lime Leaves, torn 1 Tbsp. Chicken Bouillon 2 Tblsp. Fish Sauce 1/2 – 2/3 Tblsp. Sugar Pinch of Kosher Salt 1/2 tsp. MSG (optional) 1 Cup White Mushrooms (cut into chunks) 1 Roma Tomato (cut into chunks) 1 Tblsp Chile Jam (per serving) ½ tsp Chili Oil (per serving) Fresh Lime Juice 4-5 Fresh Thai Birds Eye Red Chilies (Cut in half with stems and seeds removed) 1 Cup Sliced Green Onion (for garnish) 1 Cup Rough Chopped Cilantro
Tom Yum Soup
My Favorite Soup is from Thailand !
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.
Tom Yum Soup
My Favorite Soup is from
Thailand !
Tom Yum Goong
A Thailand staple, this is one of my favorite
soups. This recipe was inspired by a
restaurant in Addison Texas called Thai Star
and another in Los Angeles named Night and
Market. Both of these soups had subtle
variations we really enjoyed. With that in mind
we took the couple recipes we loved and
added the inspired ingredients and the result
was an our version of this amazing soup.
INGREDIENTS
1 Cup Shrimp Broth 7 Cups Water 1 stalk Lemongrass (outer leaves removed and root trimmed) 12 Large Shrimp (peeled and deveined) 1 Inch Piece Galangal, cut into thin coins 6 Lime Leaves, torn 1 Tbsp. Chicken Bouillon 2 Tblsp. Fish Sauce 1/2 – 2/3 Tblsp. Sugar Pinch of Kosher Salt 1/2 tsp. MSG (optional) 1 Cup White Mushrooms (cut into chunks) 1 Roma Tomato (cut into chunks) 1 Tblsp Chile Jam (per serving) ½ tsp Chili Oil (per serving) Fresh Lime Juice 4-5 Fresh Thai Birds Eye Red Chilies (Cut in half with stems and seeds removed) 1 Cup Sliced Green Onion (for garnish) 1 Cup Rough Chopped Cilantro
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
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 n Let Dine
