Tom Yum Soup/ Eathai, Delray Beach

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The Chef: Sopanut Sopochana
The Restaurant: Eathai, Delray Beach
The Dish: Tom Yum Soup


17 oz chicken, vegetable to shrimp broth (whichever you prefer)
2 stalks lemongrass (peeled)
1/2 inch stalk of galangal (sliced)
5 kaffir lime leaves (tear in half) (or 4 tbsp of Tom Yum paste to substitute for lemongrass, galangal and lime leaves)
1 tsp chili paste
1/2 tsp sugar
3-4 oz peeled, devined shrimp
4 oz mushrooms (any kind you prefer)
1/2 red onion, sliced
1.5 oz fish sauce
2 oz fresh lime juice
Scallions and cilantro

1 oz sriracha
1 tsp dry chili peppers

Method of Preparation:

  • Warm the broth in pot, then add lemongrass, galangal and lime leaves.
  • Bring to boil and add red onions, sugar, chili paste, shrimp, mushrooms.
  • Stir in fish sauce, lime juice and sriracha and chili peppers.
  • Finish with scallions and cilantro.

To Plate:

  • Ladle into bowl. Serve hot.

1832 S. Federal Highway
Delray Beach, FL 33483

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