Tom Yum Coconut Thai Soup

Tom Yum Thai soup, starts with shrimp or fish stock. Save time by using St. Ours Clam Broth as a flavorful alternative to making seafood stock from scratch.

Serves 4 | 40 Minutes

St. Ours Clam Broth makes a delicious fish stock in Tom Yum and seafood soups

Ingredients

• 5 Thai chilies, seeded

• 5 stems fresh lemongrass, core only

• ½ cup fresh ginger, peeled

• 1 large shallot

• 5 cloves garlic

• 2 envelopes St. Ours Clam Broth

• 2 Tbsp coconut oil

• 3 cups unsweetened light coconut milk

• ¼ cup tamarind concentrate

• 1 lime zest

• 1 lb shrimp peeled, deveined

• 3 Tbsp lime juice

• cooked rice or vermicelli

• ¼ cup brown sugar, optional

• ¼ cup unsalted peanuts, optional

• Sea salt

• Fresh cilantro, chopped

Instructions

1. In a food processor or blender, chop chilies, lemongrass, ginger, shallot, and garlic

2. Dissolve St. Ours Clam Broth into 1 cup hot water, add ½ to the blender, and puree (for thicker soup/sauce, add peanuts now and puree. For thinner soup, save peanuts for garnish)

3. Heat the coconut oil in a skillet on medium-high heat, add the puree, and cook for 5 minutes stirring constantly

4. Add the coconut milk, tamarind, lime zest, and ½ cup St. Ours Clam Broth, stir until the mixture boils, taste for spicy heat and add brown sugar or salt if needed. Simmer, stirring occasionally until the soup reduces, 15 minutes

5. Increase heat stirring until mixture comes to a boil, stir in lime juice and shrimp, then immediately reduce to a simmer for 5 minutes

6. Serve as a soup or over rice/noodles, garnish with peanuts and fresh cilantro