Flavor Bombs® Tom Yum Soup
Makes four side servings
2 tbsp vegetable oil
2 tbsp chopped shallot
2 tbsp chopped fresh garlic
1 tbsp chopped fresh ginger
2 stalks lemongrass, tough outer parts removed, chopped into 1-inch pieces
2 wide strips of fresh lime peel
1¼ c halved Flavor Bombs®
1 (14 oz/400 mL) can coconut milk
1¼ c vegetable stock
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
1 c sliced white button mushrooms
1¼ c halved Flavor Bombs® tomatoes
sliced red Thai chili
In a medium pot over medium-high heat, add oil and sauté shallot, garlic, ginger, and lemongrass until shallot is soft and translucent, about 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, about 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. Give it a few good stirs, then immediately ladle the soup into bowls. Garnish as you like with fresh coriander, red chili, and a squeeze of lime juice.
Using kitchen shears to julienne the nori makes it fast and easy!