Tum Yum is a soup that is served all over Thailand for breakfast, lunch and dinner. It has the ability to boost the immune system. You’ll love how it satisfies and energizes! It is best if you can get the galanga and kefir lime leaves but if you can’t it is still fabulous with ginger and lime juice. The lemon grass is essential. Many supermarkets and health foods stores carry it. You can adjust the amount of peppers to your own taste. In Thailand they make it really spicy. I used kelp noodles instead of the traditional rice or noodles.
Here is a Thai lady with the raditional Tum Yum pot with broth in one section and vegetables in the other. This is what they serve at the rest stops on the highway.
Traditional Tum Yum in Thailand
Tum Yum
Gluten Free, Dairy Free, Vegan, Paleo (if using kelp noodles)
2-4 servings
4 cups vegetable stock or chicken stock
1 ½ inches fresh galangal or ginger peeled and thinly sliced
3 cloves garlic chopped
3 lemon grass stalks green part cut into 1” lengths, lower white part finely minced
4 kaffir lime leaves (optional)
2 shallots thinly sliced
2-4 lightly crushed Thai hot chilies or chopped chilies
1 thinly sliced carrot
1 cup straw, oyster or porta bella mushrooms sliced
1 cup bok choy or cabbage sliced & coarsely chopped
2 cups kelp noodles rinsed and cut into 2 ½ “ lengths
or
rice noodles, soaked for 2-5 minutes in boiling water
½ cup chopped cilantro leaves
1-4 Tb lime juice
1 Tb dulse flakes
1-2 Tb wheat free soy sauce
1 scallion sliced
- Bring stock to a boil.
- Add tum yum herbs (lemon grass, ginger, kaffir lime leaves, shallots, chilies). Cook 5 minutes.
- Add mushrooms, carrots. Cook 3 minutes.
- Add bok choy. Cook 5 minutes until mushrooms are cooked.
- Turn off the heat. Add kelp noodles
- Add cilantro, lime juice, dulse flakes, soy sauce and taste to adjust flavors.
- You can remove the large pieces of lemon grass as you won’t be eating them, but it is optional.
- Serve topped with scallions.
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