Tom Yum Paste Soup
This is an easy, 15-minute recipe you can make with a jar of Tom Yum paste, coconut milk, and chicken stock. You will be surprised by how flavorful the soup is despite it being made with store-bought Tom Yum paste.
Ingredients
Soup
- 1 ½ tablespoons oil
- ⅓ cup Tom Yum paste
- ½ (13.5-ounce can) coconut milk
- 4 cups low-sodium chicken stock
- 2 teaspoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
Optional add-ins
- shrimp, rice noodles
- mushrooms, tomatoes, bell peppers, celery, carrots, tomatoes, onions
- beansprouts, cilantro, green onions, parsley
Instructions
- Heat a medium pot over medium-low heat. Add the oil and fry the tom yum paste for 1-2 minutes until the oil changes color and it smells delicious.
- Add the coconut milk, chicken stock, lime juice, brown sugar, and fish sauce. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
- Taste test the soup and add up to ½ a teaspoon of salt if it needs more flavor. This mostly depends on whether you used low-sodium or regular chicken stock.
- At this point, you can add whatever add-ins you want and just cook them long enough so that they are cooked on the inside. Shrimp will take around 2-3 minutes. If you are in a hurry, make sure to chop your vegetables into smaller pieces so they cook faster.