This variation of the wildly popular Thai Tom Yum Soup was driven by the lack of access to Asian specialty stores. We tinkered with this many times and used what was available at local grocery stores, and I think the end result was excellent.
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- 2 quarts of homemade chicken stock
- 1/4 cup soy sauce
- 6 shallots, peeled and thinly sliced
- 2 to 4 red hot chili peppers, seeded and thinly sliced, depending on your heat index
- 4 garlic cloves, peeled and thinly sliced
- 1 cup shredded carrots
- 8 ounces button mushrooms, thinly sliced
- 2 limes, zested and juiced, separated
- 1 cup green onions, thinly sliced
- 2 – 3 tablespoons of lemongrass stir-in paste
- 2 teaspoons of ground ginger stir-in paste
- 4 ounces of rice noodles
- 1 can water chestnuts, drained and rough chopped
- 2 pounds peeled, deveined shrimp with the tails removed (frozen are fine)
- 1 cup cilantro, rough chopped
- 1 – 2 teaspoons of kosher salt, to taste
- 2 pinches of sugar
- Bring the stock and say sauce to a boil in a medium sized pot. Add the shallots, garlic, chili peppers and cook for 5 minutes.
- Add the carrots, lime zest (reserve the juice for the end), green onions, lemon grass paste, ginger, noodles, shrimp and cilantro. Cook for an additional 4-5 minutes until the noodles are al dente and the shrimp is fully cooked. Add the lime juice, water chestnuts, salt and sugar to taste.
- Serve with extra cilantro to top and drizzle red chili oil to taste.
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