Tom Yum Soup

Difficulty:
1/5

Ease of Preparation: Medium.

Yield:   2 servings

 

Ingredients

Stock

2 lbs (900g) of pork bones

5 cloves garlic, crushed

6 cilantro roots, roughly chopped

½ teaspoon (3ml) white peppercorns

Top half of 2 stems of lemongrass, roughly chopped

 

Tom Yum Soup

5oz. (150g) fresh egg noodles, raw

2 tablespoons (30ml) vegetable oil

½ lb (225g) ground pork

3 tablespoons (45ml) fish sauce

2 cups (480ml) bean sprouts

1 tablespoon (15ml) sugar

¼ cup (60ml) lime juice

3 cups (720ml) pork stock

1 tablespoon (15ml) roasted chili powder

¼ cup (60ml) fresh cilantro, chopped

1 lime, cut into wedges

¼ cup (60ml) fried shallots, store-bought

¼ cup (60ml) unsalted peanuts, chopped

 

Method

Stock

Place all ingredients in a large stock pot and cover with water.

Heat over high heat, and cook for 3 hours.

Every 30 minutes, skim the impurities off the top of the stock using a large spoon or a small ladle.

Remove from heat, and strain.

Reserve liquid for soup.

 

Tom Yum Soup

Cook egg noodles and set aside.

Heat oil in a medium-sized pot over medium-high heat.

Add ground pork and cook for 4-5 minutes, breaking the pork apart with a fork.

Add fish sauce and cook for 2 minutes.

In a separate pot, bring water to a boil.

Add bean sprouts and blanch for 30 seconds.

Remove from water and set sprouts aside.

To the pork and fish sauce, add sugar, lime juice. pork stock and chili.

In each bowl, place a portion of cooked noodles.

Add half the bean sprouts, and pour over half the soup with the pork.

Garnish with fried shallots, peanuts and cilantro.

Serve hot with a lime wedge on the side.