Balance's Tom Yum Soup - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

Aromatic

2 Stalks - Lemongrass (Slivered on the bias and Smashed)

4 Leaves - Kaffir Lime Leaves

1/2 Tbsp - Garlic (Minced)

1/2 - 3/4 Inch - Galangal Root (thinly sliced)

1/2 Pepper - Habanero Chili (Minced very finely)

Broth

5 Cups - Chicken Broth

1 Tbsp - Dark Soy Sauce

1 Tbsp - Sugar

1 Lime - Fresh Lime Juice

2 Tbsp - Fish Sauce

Vegetables, Proteins, and Garnishes

4 - Cherry Tomatoes (Halved)

1/2 Cup - Parsnip (Sliced)

1/2 Cup - Leeks (Chopped)

1/2 Cup - Yellow Squash (Halved and Sliced)

2 - Shitake Mushrooms (Cut into small chucks)

1/2 Cup - Fresh White Button Mushrooms

4 oz - Sliced Calamari (may be substitued w/ beef, pork, chicken or shrimp)

Scallions (Chopped)

Fresh Cilantro (Chopped)

Coconut Milk (if desired to taste)

Combine all aromatics in a medium stock pot and apply low to medium heat with a small amount of oil. Add a pinch of salt and sweat over low heat for 5-7 minutes. In a separate pot, combine all broth ingredients and bring to a boil. Once aromatics are softened and fragrant, add broth and vegetables. Bring to a simmer. Add calamari, and simmer until fully cooked and all vegetables are soft (3-5 min). Serve with Cilantro, Scallions. Add coconut milk if desired for a richer, creamier soup.