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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A knock off from our favourtie Vietnamese restaurant. I soak the vegetables in a salt water brine to keep them from getting mushy, but this step is not necessary. Yield time includes soaking time. This soup is really quick and easy. Ingredients:
4 tablespoons tom yum paste (available at asian grocers) |
2 large firm tomatoes (cut into large chunks) |
20 mushrooms (cut into large chunks) |
15 small green round eggplants (chinese style, cut into quarters) |
1 lb shrimp, peeled |
1 (4 ounce) envelope knorr vegetable soup mix (or any other stock) |
8 cups water |
1/2 bunch cilantro, chopped |
4 tablespoons red chili paste (also available at asian grocers) |
Directions:
1. soak eggplants, mushrooms and tomatoes in a salt water brine for 1/2 hour.
2. boil water with soup mix (or broth).
3. stir in Tom Yum Paste
4. stir in vegetables (drained from water) and shrimp.
5. Bring back to boil and then reduce heat to simmer.
6. add cilantro red chili paste to season and serve.
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