The Chef: Rebecca WilderThe Restaurant: BarockThe Dish: Tom Yum Soup

Ingredients for broth: (makes 1 gallon)

1 gallon of water1/4 cup of Tom Yum Paste6 Tbs. of Brown Sugar2 oz. of Thai Chilies (may substitute with serrano chilies)1 cup of lime juice1/4 cup of fish sauce1/4 pint of kaffir lime leaves3 stalks of lemon grass

Method of Preparation:

-Begin by making a broth. In boiling water add tom yum paste, brown sugar and spicy thai chilies. Now, bring the soup to a simmer.

-Then, add lime juice, fish sauce, kaffir lime leaves and lemon grass. Bring the soup to a boil, then back down to a simmer. Chef Rebecca says to let it cook 24 hours.

-Next, add carrots and green beans.

-Finish, by adding the seafood. At the restaurant they use shrimp, salmon and sea bass.

Ingredients for Soup: (Serves: 1 – per portion)

2 shrimp1 piece of salmon1 pieces of sea bass1/4 of a carrot2 green beansrice noodles (cooked), as desired

To Plate:

In a bowl, serve nice noodles and and then pour in the soup. Make sure to include all the seafood. Garnish with lemon grass and cilantro.

Serving Suggestion: Signature Drink – Panther


Take a printed copy of the recipe to the restaurant and get a complimentary appetizer. (Valid for one month after the air date.)

Barock1412 Ocean DriveMiami Beach, FL 33139(786)

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