TOM YUM SOUP

TOM YUM SOUP

I really enjoy this incredible flavorful soup. Add in your favorite protein or use the broth as a base for cooked fish. Serves 4.

INGREDIENTS:

1 Tbsp coconut oil
1/2 white onion, sliced thinly on the mandolin
2 Thai chilies, cut in half
3 pieces of 1/4” slices of ginger
2 pieces of 2” slices of lemongrass, pounded down
2 cloves of garlic, chopped
2 tsp red Thai curry paste
4 C vegetable stock
1 can coconut cream
1 can coconut milk
1 box of Shiitake mushrooms
20 shrimps, deveined
1 Tbsp coconut sugar
1-2 Tbsp coconut aminos
JF Spicy Salt, to taste
Juice of 1 lime
1/2 C fresh cilantro, chopped

PROCESS:

In a large soup pot, combine the coconut oil, white onion, Thai chilies, ginger, and lemongrass. Sauté for 2-3 minutes. Add in the garlic and red Thai curry paste. Mix to combine and sauté until the garlic is fragrant about 2 minutes. Pour in the vegetable stock, coconut cream, and coconut milk. Bring to a boil. Discard the thai chilies, ginger, and lemongrass. Add in the shiitake mushrooms and shrimp. Let simmer for 8-10 minutes. Add the coconut sugar and coconut aminos. Season with JF Spicy Salt and the juice of 1 lime. Garnish with fresh chopped cilantro.


Recipe adapted from 40 Aprons.

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640