Cooked - Leftover Roast Tom Yum Soup

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PaiChongchitnant

Leftover Roast Tom Yum Soup

1.0

3 ½ cups unsalted stock (see note)

4 Thai chilies, to taste

2 stalks lemongrass (bottom half only), smashed until broken and cut into 2-inch pieces

10-15 slices galangal

5 makrut lime leaves

2 Tbsp fish sauce

2 tsp sugar

1 cup oyster, beech, or another Asian mushrooms (optional)

2 cups leftover cooked meat, chopped into bite-sized pieces

¾ cup halved cherry tomatoes (do not add if making tom ka)

4 Tbsp lime juice

Chopped cilantro or green onions

Jasmine rice for serving

In a medium pot, bring the stock to a boil.
Meanwhile, smash the Thai chilies with a pestle so they are broken but still hold together as 1 piece, or cut them into large chunks.
Once the stock is boiling, add chilies, lemongrass, galangal, and makrut lime leaves; simmer for 5 minutes.
Season with the lower amount of fish sauce and sugar within the range above (you can ramp it up later), then add mushrooms and simmer for another 2 minutes to cook.
Add the meat and tomatoes and cook just until the meat is heated through. Turn off the heat, add lime juice, then taste and adjust seasoning.
Stir in fresh herbs.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 145 weeks ago

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