Souped up Tom Yam with Tortellini

Dear Recipe Contest Editor:

Please consider my recipe for Tom Yam Soup with Tortelini under the category of Entrees. I love spicy Asian foods. Thai restaurants offer Tom Yam Kum Soup, a spicy shrimp soup with several exotic flavors including lemon grass and tamarind. I use a shortcut by buying Tom Yam cubes in Asian markets and keeping them on hand. The cubes are like boullion cubes and packaged two to a box the size of a matchbox. The soup never fails to impress guests.

Souped up Tom Yam with Tortellini

James Speed Hensinger

A spicy soup with lots of flavors. 20 minutes. Easy cleanup.

Makes 4 servings.

6 oz can Crown Prince Crab Meat Rinsed and picked.
4 1/4 oz can Crown Prince Peeled Tiny Shrimp Rinsed.
3 14oz cans Chicken stock.
2 cubes Knorr brand Tom Yam seasonings Available in Asian (Thai) markets
9oz package Fresh cheese tortellini
4 Italian plum tomatoes Washed and chopped
4 Green onions Chopped
14 1/4oz can Straw Mushrooms Drained
1/4 cup Fresh cilantro Chopped
1 Avocado Cut into 1/4" cubes

Reduce the fat content of the canned chicken stock by refrigerating cans 1 hour or more before opening and then skimming solid lumps.

In a 4 quart sauce pan, dissolve 2 cubes of Tom Yam seasoning in the chicken stock and heat to a slow simmer. If necessary mash cubes with stirring spoon after bringing to a simmer.

Add tortellini, tomatoes, and green onions. Wait until simmer returns and start timer for 6 minutes.

Add crab meat and mushrooms and wait for simmer to return.

Add shrimp and cilantro and serve.

To serve:

Divide avocado equally into four soup bowls.

Ladle soup over avocado and serve.


James Speed Hensinger

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James  Speed  Hensinger