Print

Tom Yum Kung (Thai Seafood Soup)

★★★★★

5 from 4 reviews
Scale

Ingredients

  • 1/4 cup olive oil
  • 4 cups bone broth
  • 1 cup coconut milk
  • 2lbs white fish filet (no scales or bones)
  • 2 bay leaves
  • 1 large vidalia onion
  • 4 garlic cloves
  • 3 carrots
  • 2 tsp salt
  • 4 baby bok choy
  • 2 cans water chestnuts
  • 3 lemons
  • 1 bunch cilantro
  • 2 tbsp wasabi powder
  • 2 tbsp fish sauce (to taste)

Instructions

  • In a large stock pot heat 2 tbsp of fat on medium heat.
  • Small dice garlic, ginger, onions and carrots.
  • Once the pot is heated add the diced veggies to the pot with the bay leaf.
  • Cook stirring occasionally until tender, about 8 minutes.
  • In the meantime cut your fish into 1-inch pieces and cut, wash and pull apart your bok choy.
  • Peel a few strips of lemon rind off of your lemons, add them to the pot.
  • Add the fish into the pot and stir well, until all the fish is seared.
  • Add in the salt and the cashew cream, fish sauce and wasabi powder. Mix well.
  • Add in the broth, bring to a boil, let it boil for 10 minutes.
  • Add in the bok choy, water chestnuts. Stir. Bring to a simmer.
  • Juice all your lemons. Set aside.
  • Let the soup simmer for another 10 minutes.
  • Dice your cilantro.
  • Add in the lemon juice. Stir. Taste, adjust salt and needed. If you want it thinner, add in a cup of water.
  • Serve with plenty of fresh cilantro and drizzle remaining olive oil on top.

Nutrition

Find it online: https://perfectketo.com/tom-yum-kung-thai-seafood-soup/