Tom Yum Coconut Flavor Bombs® Soup
4Tom Yum Coconut Flavor Bombs® SoupServes 4
1010 Mins 15 Mins 25 Mins
- 1 1/4 cup Flavor Bombs®, halved
- 1 cup white button mushrooms, sliced
- 2 stalks lemongrass, tough outer parts removed, chopped into 1” pieces
- 2 wide strips of fresh lime peel 1 ¼ cup Flavor Bombs® tomatoes, halved
- 2 Tbsp shallot, chopped
- 2 Tbsp fresh garlic, chopped
- 1 Tbsp fresh ginger, chopped
- 1 (14 oz/400 mL) can coconut milk
- 1 ¼ cup vegetable stock
- 2 Tbsp vegetable oil
- 1 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp brown sugar
- Fresh coriander
- Sliced red Thai chili
- Lime wedges
- In a medium pot over medium-high heat, add oil and sauté shallot, garlic, ginger, and lemongrass until shallot is soft and translucent, approximately 3-4 minutes. Add lime peel and tomatoes and cook slightly, then add coconut milk, vegetable stock, and bring to a simmer. Cook until tomatoes have broken down, approximately 5-6 minutes. Season mixture with fish sauce, lime juice, and brown sugar.
- To serve, strain the mixture into another pot (discarding the solids). Bring the soup up to a simmer and add the mushrooms and fresh tomatoes. Stir and ladle into bowls. Garnish as you like with fresh coriander, red chili, and a squeeze of lime juice.
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