A delicious soup by guest chef, Chef Mark Farmer.
- 3-4 cups chicken broth
- 2 Tbsp Gourmet Garden Lemon Grass
- 2 Tbsp Gourmet Garden Chili Pepper (to taste)
- 3 Tbsp Gourmet Garden Garlic
- 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
- 1 cup fresh shitake mushrooms, thinly sliced
- 12 large uncooked shrimp, peeled and deveined (about ½ lb.)
- optional: 1 cup of cherry tomatoes
- 1/2 can coconut milk (add more or less to taste)(optional)
- 2 Tbsp fish sauce
- 2 Tbsp Gourmet Garden Cilantro
- optional: additional red chilies sliced for garnish
- optional: 1 tsp. brown sugar
- optional: 1 Tbsp. Tom yum paste (Asian store or buy on line at amazon.com)
- Squeeze of lime juice from 1/2 lime
Step 1
Pour chicken broth into a large saucepan and turn heat to medium-high. Add Gourmet Garden Lemon Grass. Boil 5 to 6 minutes, or until fragrant.
Step 2
Reduce heat slightly to a nice simmer. Add Gourmet Garden Garlic and Chili Pepper, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Step 3
Add shrimp and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
Step 4
Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Taste-test the soup for flavour, season with salt if desired. Add Gourmet Garden Chili Pepper or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for you.
Step 5
Stir in Gourmet Garden Cilantro and serve in bowls. Enjoy!!
Gourmet Garden Garlic
Gourmet Garden Chili Pepper
Gourmet Garden Lemon Grass
Gourmet Garden Cilantro
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