Creamy Salmon & Shrimp Thai Tom Yum Soup
Ingredients (2 servings, 30 minutes):
Broth:
- 4 cups low sodium broth
- 1 teaspoon salt
- 1 galangal, cut into 4 slices
- 1 stalk lemongrass, bruised and cut into pieces (outer layers peeled)
- 5 – 7 small shallots, sliced
- 2 – 3 container roots, bruised
- 3 tablespoons Thai premium fish sauce
- 2 tablespoons Thai chili paste
- 3-4 kaffir lime leaves
Soup add in:
- 100g mushrooms (button or straw), sliced
- 200g salmon
- 200g shrimp, peeled and deveined
- 2-3 Thai chilies, sliced
- 1/3 cup evaporated milk (fat-free)
- 3 fresh lime juice
- Fresh culantro leaves for garnish, chopped
Instructions:
Prepare the broth:
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat and add some salt.
- Add the lemongrass, kaffir lime leaves, galangal, and container roots to infuse their flavors into the broth. Let it simmer for about 5-10 minutes.
Add flavorings:
- Stir in the Thai chili paste and Thai fish sauce until well combined.
- Pour in the evaporated milk and stir until it’s fully incorporated into the broth.
Add protein and vegetables:
- Add shrimp and salmon into the broth and let them cook until they’re just cooked through, about 3-5 minutes.
- Add mushrooms, shallots, and Thai chilies. Let the soup simmer for another 5-7 minutes.
Adjust seasonings:
- Taste the soup and adjust the flavorings according to your preference. You can add more fish sauce for saltiness and fresh lime juice for acidity. Add salt if needed.
Serve:
- Once everything is cooked and seasoned to your liking, remove the lemongrass stalks, container roots, and kaffir lime leaves from the soup.
- Ladle the creamy Thai Tom Yum Soup into bowls and garnish with fresh culantro leaves.
- Serve hot.
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