Tom Yum Soup

ingredients

• 1 tablespoon neutral oil

• 12 oz mushrooms

• 1 liter chicken stock

• 1 stalk lemongrass

• 3 inch piece of ginger, thin slice

• ¼ cup Red Boat fish sauce

• 3 tbsp coconut aminos

• 2 tablespoons sambal oelek

• 1 can coconut milk

• 1 lb shrimp

• handful sliced snap peas

• 1 bulb bok choy sliced

Optional Garnishes

• cilantro

• mint

• basil

Step 1

Heat oil in dutch oven. Sauté mushrooms until they squeak.

Step 2

Add to dutch oven: stock, ginger, lemon grass, fish sauce, coconut aminos, sambal oelek, coconut milk. Simmer 15 mins.

Step 3

Poach shrimp in broth.

Step 4

Put bok choy and snap peas in bowls. Ladle broth and shrimp over. Garnish with herbs if desired.