Rachel Korine: “Shrimp Tom Yum Soup. Trim the lemon grass down to the bottom white part (it’s approximately the bottom 2 inches of the stalk), and remove the outer leaves, then mince it. Bring the chicken stock to a boil and add the minced lemon grass, ginger, and garlic. Boil for a couple of minutes and then add the […]
Rachel Korine ‘Shrimp Tom Yum Soup’
Rachel Korine: “Shrimp Tom Yum Soup. Trim the lemon grass down to the bottom white part (it’s approximately the bottom 2 inches of the stalk), and remove the outer leaves, then mince it. Bring the chicken stock to a boil and add the minced lemon grass, ginger, and garlic. Boil for a couple of minutes and then add the mushrooms, chilies, and/or other vegetables if you chose them (I used carrots). I always leave the chili out until serving time so that kids can eat it.Then add the coconut milk and fish sauce, followed by the shrimp. When the shrimp are cooked immediately lower heat to lowest temperature so that they don’t over cook! Squeeze the lime juice into the soup, I use about 1 and 1/2 limes, add more or less depending on your taste, same goes for the coconut milk and fish sauce. Serve with fresh cilantro on top.”
