Salmon Tom Yum

Tom Yum soup is the most amazing balance of spicy, sour and lemongrass, and like chicken soup, lends itself to lots of variations depending on what you have in the fridge. Hence, I always make sure I have a jar of Maesri Tom Yum Paste on hand so when I get the craving a bowl is never more than 20 minutes away. Last time I checked I couldn’t find Tom Yum paste locally, but you can buy it at any Asian grocery store, and there are several great ones in Burlington.

Following the directions on the jar I start by stirring the Tom Yum paste into a pot of simmering water, about 1 and a half cups of water per person. This time around I added some cut up broccoli, half a coarsely chopped onion, some enoki mushrooms, and a teaspoon each of sugar and tomato paste. 

Let the vegetables cook for a few minutes before adding the cut up skinless salmon. Shrimp works great too! It shouldn’t take more than three or four minutes at a low simmer for the salmon to cook through. Before serving, stir in a couple tablespoons of fish sauce and the juice from a whole lime. Easy…and so gooooood!