John’s Tom Yum Soup

I have lights in my house! Beautiful overhead lights in all the rooms and the porches! What an outstanding thing, when you live in shadows and candles for so long. I still forget I can turn on a switch!

Recipe of the Day – Tom Yum Soup

from my friend, John, in the States.

Prep time 15 minutes, Cook time 15 minutes, feeds 3 peeps

Cook rice in addition as desired by clan


4 c. Chicken Broth: 4 c. water and 2 T. chicken bullion

1 chicken breast or 1.5 cups shrimp

5 T. of lime juice

2 tsp. of grated ginger

3 slices of lemon grass about 2 inches long: smash it, boil it, and then take out

1 c. of sliced button mushrooms

1.5 tsp. of spicy chili garlic paste

1 T. thin soy sauce

1 medium tomato, diced

½ onion sliced

After cooked: sprinkle a little in each bowl after serving

Dash of cilantro

Dash of green onion


Cooking directions:

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves,

ginger, and lemongrass and boil for 5 minutes. Remove the lemongrass.  Add the chicken,

mushrooms, thin soy sauce, lime juice, tomatoes, onions and boil for another 5 minutes.

Garnish with cilantro and green onions.

Consume the soup, fix rice to put in the soup, or consume soup and eat rice on side with soy

sauce. I prefer the rice in the soup!  John Ruddock with Julie Rosen

Word of the Day – luces – lights

Tip of the Day – I would do this soup without the fish, and substitute Bragg’s amino acids, or coconut crystal aminos, for the soy.

Click “subscribe” to get these recipes in your inbox daily. It’s free!

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *