Tom Yum Soup

Ok, so I eat this frequently when we go out to Thai food, so I was happy when I got my cooking game for Nintendo DS a couple years ago, to find the recipe for this aromatic soup on the table of contents.  I have since misplaced the game, so this recipe is my approximation, using a couple other recipes and mixing them together.  

Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 3-4 cups chicken stock or 3-4 cups water with appropriate amount of bullion (this makes enough soup to serve 2 people)
• 2 TBSP Tom Yum Paste (in a jar- I purchased mine at the Asian Market, which is always a fun trip to make)
• 12-14 medium or large raw shrimp, shelled
• 1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)
• 3 cloves garlic, minced
• optional: a handful of lettuce, spinach, bok choy or other thin green
• generous handful fresh shiitake mushrooms, sliced thinly (you can use a handful of dry shiitakes, which you can also purchase a the Asian Market.  Be sure to soak these for about an hour in hot water before using)
• optional: red bell pepper, sliced
• optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
• 1 package Shiratake Noodles, often called Yam Noodles, Tofu Shiratake Noodles, or Noodle  Substitute. I buy mine at Fred Meyer in the cold section of the Health Food area.  They are also available at the Asian Market.  

Preparation:

1. Pour stock(or water with bullion) into a deep cooking pot and turn heat to medium-high. Boil 5 to 6 minutes, or until fragrant.
2. Reduce heat slightly to achieve a nice simmer. Add garlic, chili, Tom Yum Paste, and mushrooms to broth. Continue simmering for another 5 minutes.
3. Wash noodles in a strainer and put in microwave for 1 minute. Cut up into short strands and add to the pot. 
4. Add shrimp and bell pepper, (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
5. . Test-test the soup for spice and salt, adding more chili if desired. If it is too spicy add a little coconut milk.
6. Serve in bowls over the lettuce, bok choy or spinach . Enjoy!!