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4 cups chicken broth half a medium onion, Julienne sliced 2 stalks lemongrass, cut into 2" pieces 1 Tbsp grated fresh ginger root 4 ounces mushrooms, sliced thin 1 tsp fish sauce 1-2 tsp Tom Yum paste 2-3 baby bok choy, stems in 1" pieces, green tops sliced 4-6 asparagus stalks, cut into 1 1/2" pieces handful of cilantro leaves, chopped 3 steamed dumplings per serving Heat the broth in a large pot over medium heat, and add onion, Tom Yum paste, lemongrass, ginger, and fish sauce. Simmer while chopping mushrooms, baby bok choy and asparagus stalks. Add mushrooms, baby bok choy and asparagus stalks and simmer until veggies are tender. Remove from heat and add cilantro. Add 3 steamed dumplings to each serving. This recipe was added: 8 September 2024 |