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Gusto

Tom Yum Soup

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  • Serves:

    2

Ingredients

Stock

  • 2 lbs (900 g) of pork bones
  • 5 cloves garlic, crushed
  • 6 cilantro roots, roughly chopped
  • ½ tsp (3 ml) white peppercorns
  • top half of 2 stems of lemongrass, roughly chopped

Tom Yum Soup

  • 2 tbsp (30 ml) vegetable oil½ lb (225 g) ground pork
  • 1 tbsp (15 ml) sugar
  • 3 tbsp (45  ml) fish sauce
  • ¼ cup (60 ml) lime juice
  • 3 cups (720 ml) pork stock
  • 1 tbsp (15 ml) roasted chili powder
  • 2 cups (480 ml) bean sprouts
  • 5 oz (150 g) fresh egg noodles, raw
  • ¼ cup (60 ml) fresh cilantro, chopped
  • 1 lime, cut into wedges
  • ¼ cup (60 ml) fried shallots, store-bought
  • ¼ cup (60 ml) unsalted peanuts, chopped

Directions

  1. Place all ingredients in a large stock pot and cover with water.
  2. Heat over high heat, and cook for 3 hours.
  3. Every 30 minutes, skim the impurities off the top of the stock using a large spoon or a small ladle.
  4. Remove from heat, and strain.
  5. Reserve liquid for soup.

Tom Yum Soup

  1. Cook egg noodles and set aside.
  2. Heat oil in a medium-sized pot over medium-high heat.
  3. Add ground pork and cook for 4-5 minutes, breaking the pork apart with a fork.
  4. Add fish sauce and cook for 2 minutes.
  5. In a separate pot, bring water to a boil.
  6. Add bean sprouts and blanch for 30 seconds.
  7. Remove from water and set sprouts aside.
  8. To the pork and fish sauce, add sugar, lime juice. pork stock and chili.
  9. In each bowl, place a portion of cooked noodles.
  10. Add half the bean sprouts, and pour over half the soup with the pork.
  11. Garnish with fried shallots, peanuts and cilantro.
  12. Serve hot with a lime wedge on the side.
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