Tom Yam Gung (Shrimp and Lemongrass Soup)

Do you ever have those days where you simply crave something from your childhood?  That is exactly what happened to me.  Most of the time people crave some type of comfort food like mom’s mac & cheese or meatloaf or even an apple pie.  But today, that wasn’t the case.  Today I was seriously craving something Asian and not your average run of the mill Chinese takeout (which is completely Americanized).  I wasn’t something that you really can’t get at a restaurant.  You can only get it from someone’s house who knows how to cook authentic Asian cuisine.  Since my mom lives in Pennsylvania and I live in Indiana, my only solution was to call her up on the phone, ask her what I needed, and take a trip to the local Asia Mart.

The freshness from the lemongrass make this probably one of the most popular Thai soups out there.  And if you really want to eat it authentically, you pour a little on your jasmine rice as flavoring.  But if you don’t eat grains, you can eat a big bowl of this broth-y soup either with your meal or as a light meal by itself.  Due to the pungent flavor of the lime leaves and lemongrass, this soup is perfect for all seasons.  It’s a refreshing summer soup but since it’s hot it makes a great winter treat too!  I’ve made it with shrimp but my mom said you can also make it with chicken if you’d prefer.

For any of you who do Whole30 or follow the Paleo diet, I’ve made sure that this recipe is 100% compliant.  Enjoy!

Serves 4

Ingredients
4 1/2 cups chicken stock
4 kaffir lime leaves, finely chopped
4-inch piece of tender lemongrass, roughly chopped (you don’t want to eat this)
1-2 limes, freshly squeezed to taste
6 tablespoons fish sauce (I use Red Boat which doesn’t have sugar)
1-2 small fresh red or green chilies, roughly chopped (optional – I don’t like the heat so I don’t use them)
16 straw mushrooms, cut in half (canned mushrooms will do)
1/2 pound raw shrimp, peeled and de-veined

Directions
1. In a pot, heat the stock and add the lime leaves, lemongrass, fresh lime juice, fish sauce, and chilies (if you are using them).  At this point I would taste the broth to determine if it has enough lemon/lime flavor to the broth.  If not – add more lime juice.   Bring it to a boil and simmer for two minutes.  Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimp are cooked through.  Be sure not to overcook your shrimp!

2. Pour into soup bowls and serve.

A little taste of home

A little taste of home

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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