Cooking Class Recipe: Sandy Patterson's Tom Yum Soup

 

 

Maybe your mom didn't serve it to you from a Campbell's can, but Tom Yum, a chicken soup originating in Southeast Asia, is one of the world's most popular soups. Its powerful combination of spicy and sour flavors makes it intoxicatingly delicious; some believe Tom Yum even has the power to relieve cold and flu symptoms. There are myriad versions and recipes for Tom Yum, some with shrimp, coconut milk and other regional ingredients. Sandy Patterson's version is so simple, she teaches it in her Teen Night Out recreational cooking classes. Simply simmer a few ingredients in broth for several minutes, then ladle it over fresh ingredients in serving bowls. And enjoy.

About 4 servings

Ingredients

6 C water or chicken stock

2 C enoki mushrooms

2 C straw or shiitake mushrooms

2 stalks lemongrass

2 Roma tomatoes, seeds removed, sliced thinly

2 stalks green onions, sliced thinly on the diagonal

8 kaffir lime leaves

2-3 chili peppers

1 Tbsp red curry paste

4 limes

4 Tbsp fish sauce

½ C cilantro leaves

Method

Into each of four bowls, place 1 Tbsp fish sauce, juice of one lime and some cilantro leaves.  Set aside.

Cut the lemongrass into 2” segments and pound gently with the back of your knife. 

Cut the mushrooms as desired.

Cut the chili peppers in half lengthwise.

In a pot, bring the water/chicken stock to a boil. 

Add the lemongrass and simmer for 5 minutes.

Add lime leaves and simmer an additional two minutes.

Add the mushrooms, chili pepper and curry paste  and simmer one minute.

Add the tomatoes. 

As soon as the water starts to simmer again, turn off heat.

Ladle soup into bowls.