Thai Tom Yum Soup with Shrimp

Ingredients

• Soup
• 2 L chicken broth
• 3 tbs Tom Yum paste
• 1 garlic clove, minced
• ¼ cup of minced lemongrass
• 3 kaffir lime leaves (make a little tear in each leave)
• 3 tbs fish sauce
• 3 tbs lime juice
• 1 cup of coconut milk
• 450 g (1 pack) of cooked Thai rice stick noodles (see note below)
• 20 shrimps (more or less depending on how many per person)
• Garnish
• 2 tomatoes, diced
• Coriander, chopped (about 2 cups)
• Enoki mushrooms or shiitake mushrooms, optional

Instructions

1. Add stock to a large heavy pot over medium-high heat.
2. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
3. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
4. Add your shrimps and simmer an extra 3 minutes.
5. Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
6. Laddle the broth over the noodles and garnishes.

Cooking rice stick noodles is sometimes confusing because the instructions on the packages are not always very clear. Unlike pasta, rice noodles must be cooked off the stove. To use them in soups, just soak them with boiling water, covered, for about 7 to 10 minutes, stirring them gently every 1 to 2 minutes to help loosen them. If your noodles are very thin, they will probably cook under 7 minutes, taste often to make sure they’re ready. Drain and then you’re ready to go.

Source: http://www.valerieskeepers.com/thai-tom-yum-soup/