Thai Tom Yum Soup
Tom Yum soup is truly divine. Not only does it have nutrient rich veggies, the broth will keep you full and warm in the winter. With insane, bursting flavors, Tom Yum Soup is known for its detoxifying properties.
I will be bringing this to work with me all week! I prepare all of the veggies and place them in a glass tupperware and then ladle the soup into individual glass jars so I can grab-n-go. ENJOY!
4 cups vegetable stock
2 cups water
1 5-inch stalk lemongrass, cut into 1-inch pieces and smashed with the back of a knife to help release essential oils
3 inch piece of ginger, cut in half lengthwise
2 teaspoons salt
¼ cup Red Boat fish sauce
2 tablespoons red curry paste
½ cup canned coconut milk
1 tablespoon avocado oil
5 shiitake mushrooms, thinly sliced
⅓ cup thinly sliced snap peas
1 bulb bok choy, diced
Thinly sliced scallions
Mix the stock, water, lemongrass, ginger and salt into a large pot and bring to a simmer. Then mix in the curry paste, fish sauce and coconut milk. Bring to a slow boil and cover.
In a pan, heat up the avocado oil and mix in the shiitakes. Stir on a medium heat until lightly brown and soft.
Ladle the broth into a bowl and mix in the peas, bok choy and shiitakes. Garnish with the cilantro, mint and scallions.