TOM YUM SOUP

TOM YUM SOUP

INGREDIENTS:

1 Tbsp coconut oil

2-3 cups chicken stock or water

1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine

4 cloves garlic, minced

3 Tbsp minced onion

½ Green Pepper Chopped

2 Tbsp grated ginger

3 lime leaves (or bay leaves and a long strip of lime zest)

1/2 Tbsp Brags amino sauce or Coconut aminos

1 Tsp lime juice or lemon juice

250g shiitake mushrooms or button mushrooms

420g Shrimp Meat

1 Tin tomatoes

100ml coconut milk

½ Tsp cayenne pepper

1 Cilantro – Chopped finely with seeds (optional)

1/3 cup fresh cilantro (optional)

 

DIRECTIONS:

Fry Garlic, onions, Jalapeno, ginger, cayenne pepper, and green pepper in a medium pot over medium heat with coconut oil for 2-3 minutes then add mushrooms and fry for an additional 2-3 minutes. Add prawn meat and fry for a further 5 minutes.

Add Water/Chicken Stock and leave to simmer. Blend tomatoes in food processor Blender till pureed and add to pot along with lime leaves, coconut milk, lemongrass, and cilantro and leave to boil for 10 minutes on medium heat.

 

Add the coconut aminos/Braggs aminos. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.


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